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Vegan Roast-Dinner Bowls Recipe is ready to serve

Vegan Roast-Dinner Bowls Recipe

Roasted Veggie Glow Bowls are a vibrant and healthy dish packed with a variety of roasted vegetables like sweet potatoes, carrots, and Brussels sprouts, all served over a bed of grains like quinoa or rice. Topped with a creamy dressing or a tangy sauce, these bowls are not only delicious but also nutrient-dense, making them a perfect choice for a wholesome meal.
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Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: 535kcal
Author: Anne Carter
Servings: 4

Equipment

  • Large rimmed baking sheet
  • Medium Saucepan
  • Mixing Bowls

Ingredients

  • 1 medium head cauliflower cut into florets (about 6 cups total)
  • 3 large carrots peeled and sliced at a diagonal into 1-inch chunks
  • 3 Tbsp. extra-virgin olive oil divided
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 4 packed cups chopped fresh kale
  • 1/4 cup roasted pumpkin seeds
  • 1 ripe avocado sliced
  • Chopped fresh parsley for garnish

Golden Tahini Dressing

  • 1/4 cup tahini well-stirred
  • 1 Tbsp. sherry vinegar sub apple cider vinegar
  • 1 Tbsp. maple syrup
  • 2 tsp. chili garlic sauce
  • 1/2 tsp. curry powder
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. kosher salt or more to taste

Instructions

  • Preheat the oven to 425ºF and toss cauliflower florets and carrots with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper on a baking sheet.
    Preheating the Oven and Preparing Vegetables for Roasted Cauliflower, Carrot, and Quinoa Bowls with Golden Tahini Dressing
  • Roast for 25-30 minutes, tossing halfway through, until crispy and caramelized.
    Roasting Cauliflower and Carrots to Perfection for a Roasted Cauliflower, Carrot, and Quinoa Bowl with Golden Tahini Dressing
  • In a saucepan, bring quinoa and broth to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
    Cooking Quinoa in Vegetable Broth for a Nutritious Roasted Cauliflower, Carrot, and Quinoa Bowl with Golden Tahini Dressing
  • Stir in kale and 1 Tbsp. olive oil to the quinoa, cover, and keep warm.
  • For the dressing, whisk tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt in a bowl. Gradually add water until smooth and at the desired consistency.
    Assembling Roasted Cauliflower, Carrot, and Quinoa Bowls with Golden Tahini Dressing, Avocado, and Pumpkin Seeds
  • Assemble by dividing quinoa and kale into bowls, adding roasted veggies and avocado slices, drizzling with Golden Tahini Dressing, and topping with pumpkin seeds and parsley.
    Garnishing and Serving Roasted Cauliflower, Carrot, and Quinoa Bowls with Golden Tahini Dressing and Fresh Parsley

Nutrition

Calories: 535kcal | Carbohydrates: 55g | Protein: 17g | Fat: 31g | Saturated Fat: 4g | Sodium: 890mg | Fiber: 13g | Sugar: 13.5g