Meet your new weeknight obsession: Roasted Veggie Glow Bowls! Bursting with caramelized veggies, fluffy quinoa, crisp greens, and a golden tahini drizzle, this hearty bowl brings serious flavor (and color!) to the table while keeping things effortless and nourishing.
Why You’ll Love This Recipe
- Vibrant Bowls: Every bite is packed with eye-popping color and flavors—guaranteed to brighten any day.
- Wholesome & Filling: With quinoa, roasted veggies, greens, and healthy fats, these bowls leave you truly satisfied (no snack cravings later!).
- Customizable for Everyone: The Roasted Veggie Glow Bowls template is flexible—swap in whatever veggies or greens you love or need to use up!
- Golden Tahini Magic: That creamy, spiced tahini dressing ties everything together and honestly deserves its own fan club.
Ingredients You’ll Need
The best part about Roasted Veggie Glow Bowls is how the simple, humble ingredients come together for maximum impact. Every component boosts the flavor, texture, and visual wow-factor—don’t skip a thing if you want the full “glow” effect!
- Cauliflower: When roasted, cauliflower takes on a golden crust and rich, nutty flavor that’s a total game-changer.
- Carrots: Their natural sweetness gets amped up in the oven, and they add a lovely pop of color.
- Extra-virgin olive oil: Helps the vegetables roast up crisp-tender with gorgeous caramelization.
- Spices (smoked paprika, garlic powder, cumin): Smoky and warm—these lift the entire bowl from basic to bold.
- Kosher salt & black pepper: Essential for seasoning at every stage and maximizing veggie deliciousness.
- Quinoa: Nutty and fluffy, it’s a protein-rich base ready to soak up all those juices and dressing.
- Vegetable broth: Cooks into the quinoa, infusing it with extra richness and depth.
- Fresh kale: Wilts in the warm quinoa, bringing color, nutrients, and a fresh taste to the bowl.
- Roasted pumpkin seeds: They’re the perfect finishing crunch, like little healthy croutons.
- Avocado: Sliced creamy avocado for that luxe texture and mellow, buttery flavor.
- Chopped fresh parsley: Don’t skip it—it’s the easiest way to add a burst of freshness and green.
- Golden Tahini Dressing: Everything: tahini, sherry vinegar, maple syrup, chili garlic sauce, curry, turmeric, and more—all whisked to silken perfection.
Variations
One of the best things about Roasted Veggie Glow Bowls is how easy they are to riff on—endless combos await! Customize according to what’s on hand, your favorite flavors, or any dietary needs. GLOW your own way!
- Switch up the veggies: Try roasted sweet potatoes, bell peppers, or Brussels sprouts for a totally new personality each time.
- Change the greens: Sub baby spinach, chard, or arugula for the kale—let the warm grains wilt whichever you love most.
- Spice it differently: Play with harissa, chipotle, or za’atar in the veggie roast for a global flavor twist.
- Make it grain-free: Swap quinoa for riced cauliflower or shredded cabbage if you want a lighter, low-carb base.
- Add protein: Toss in chickpeas (roasted or straight from the can), cubed tofu, or a soft-boiled egg for a full meal.
How to Make Roasted Veggie Glow Bowls
Step 1: Prep and Season the Veggies
Start by preheating your oven to a toasty 425ºF—high heat is key! Spread the cauliflower florets and sliced carrots on a big rimmed baking sheet, then shower them with olive oil and all your spices (smoked paprika, garlic powder, cumin, salt, pepper). Toss everything together until the veggies wear an even, glistening coat of flavor.
Step 2: Get Roasting!
Slide your prepped veggies into the hot oven and let them roast away for 25–30 minutes. Toss them about halfway through so they caramelize on all sides—you want tinges of golden brown and crispy edges for maximum deliciousness.
Step 3: Cook Quinoa & Wilt the Greens
While the veggies roast, bring your quinoa and broth to a boil, then simmer covered until the liquid’s absorbed and the quinoa is fluffy (about 15 minutes). Stir in the chopped kale and the last bit of olive oil, pop the lid back on, and let the gentle residual heat soften the greens to glowing perfection.
Step 4: Make the Golden Tahini Dressing
In a bowl, add your tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and a pinch of salt. Whisk until smooth, then add a few tablespoons of water, one at a time, until the dressing turns lusciously pourable. The color is sunshine in a jar!
Step 5: Assemble the Glow Bowls
Now for the fun part: Divide the quinoa and kale mixture between four bowls. Top with your roasted veggies, nestle in a few avocado slices, and drizzle all over with the golden tahini dressing. Sprinkle on crunchy pumpkin seeds and a generous flurry of fresh parsley. Dig in and get glowing!
Pro Tips for Making Roasted Veggie Glow Bowls
- High-Heat Roasting: Don’t be shy with your oven temp—a hot 425ºF gives veggies those crave-able caramelized edges and deep flavor.
- Even Veggie Sizes: Cut your carrots and cauliflower into similar-sized pieces so they roast evenly—no mushy bits, no raw surprises!
- Dressing Consistency: Start with less water in your tahini dressing and add more gradually until you get a pourable (but not runny) texture—the sauce should ribbon from a spoon.
- Wilting Greens Magic: Stir the kale into hot quinoa and let it sit, covered—no sautéing needed, just effortless, vibrant greens every time.
How to Serve Roasted Veggie Glow Bowls
Garnishes
Go all-in with your toppings! Try a sprinkle of extra roasted pumpkin seeds, an extra drizzle of the golden tahini dressing, or a pop of pomegranate seeds for tang and color. A final flourish of parsley or even a pinch of flaky sea salt makes each bowl look (and taste) like a masterpiece.
Side Dishes
While these bowls easily stand alone, a side of warm naan, crusty sourdough, or a refreshing cucumber-yogurt salad rounds out the meal. Lemon wedges or pickled onions add a zippy, bright contrast to the earthy veggies.
Creative Ways to Present
Let your Roasted Veggie Glow Bowls truly shine at gatherings! Line up the components for a DIY bowl bar, layer everything in mason jars for stunning meal prep, or arrange in wide shallow bowls for ultimate visual drama. Don’t forget fresh herbs and extra seeds on the side for guests to pile on their favorites.
Make Ahead and Storage
Storing Leftovers
Let the components cool before storing—keep the quinoa, roasted veggies, and greens in separate airtight containers in the fridge. They’ll stay fresh and handy for quick lunches or speedy dinners for up to four days.
Freezing
The roasted veggies and quinoa freeze well! Cool completely and portion into freezer-safe containers. Skip freezing the dressing, kale, and avocado (they don’t love the cold), but you can prep those super fast when ready to serve.
Reheating
To reheat, gently warm the veggies and quinoa on the stovetop or in the microwave until just heated through—the kale will wilt even more and the veggies stay crisp if you avoid overcooking. Add fresh garnishes and avocado right before serving for best results.
FAQs
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Can I use different vegetables in Roasted Veggie Glow Bowls?
Absolutely! The beauty of these bowls is that they’re a blank canvas for almost any veg, from sweet potatoes and bell peppers to broccoli or zucchini. Just keep the roasting time in mind—denser veggies may need a little extra time, while softer veggies can join the pan halfway through.
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Is there a substitute for quinoa?
You can use any grain you love—try brown rice, farro, pearl barley, or even couscous. For a lighter option, cauliflower “rice” or cooked lentils work really well, too.
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How spicy is the golden tahini dressing?
The golden tahini dressing has a gentle warmth from chili garlic sauce and curry powder but isn’t overly spicy. For more heat, add an extra teaspoon of chili garlic sauce or a pinch of cayenne to taste.
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Can I make Roasted Veggie Glow Bowls ahead?
Yes! Prepare the quinoa, roasted veggies, and dressing in advance—just store separately in the fridge. Assemble bowls fresh when you’re ready to eat, adding avocado and garnishes at the last minute for the freshest flavor and texture.
Final Thoughts
I can’t wait for you to discover just how crave-worthy and empowering it feels to bring these Roasted Veggie Glow Bowls to your own kitchen. They’re not just a meal—they’re a moment of radiant, nourishing joy, ready to brighten any day. Give them a try and let your bowl (and you!) truly glow.
Print
Roasted Veggie Glow Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Roasting
- Method: Oven
- Cuisine: Healthy, Vegan
- Diet: Vegetarian
Description
These Roasted Veggie Glow Bowls are a wholesome and satisfying meal packed with nutritious ingredients and flavors. Roasted cauliflower and carrots are served over a bed of quinoa and kale, topped with creamy avocado slices, crunchy pumpkin seeds, and a flavorful Golden Tahini Dressing.
Ingredients
For the Roasted Veggies:
- 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
For the Quinoa and Kale:
- 1 cup dry quinoa
- 2 cups vegetable broth
- 4 packed cups chopped fresh kale
For Toppings:
- 1/4 cup roasted pumpkin seeds
- 1 ripe avocado, sliced
- Chopped fresh parsley for garnish
- 1/4 cup tahini, well-stirred
- 1 Tbsp. sherry vinegar (or 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
For the Golden Tahini Dressing:
Instructions
- Preheat oven to 425ºF. Add cauliflower florets and carrots to a large rimmed baking sheet. Add 2 Tbsp. olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper; toss well to coat.
- Roast for 25 to 30 minutes, tossing once halfway through, until crisp and caramelized.
- Meanwhile, combine quinoa and broth in a medium saucepan over medium-high heat. Bring mixture to a boil, reduce heat, cover, and gently simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy.
- Remove lid and stir in kale and remaining 1 Tbsp. olive oil. Cover and keep warm until ready to serve.
- Prepare Golden Tahini Dressing by combining tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt in a bowl; stir well. Gradually whisk in water in 1 Tbsp increments until sauce is smooth.
- Assemble bowls by dividing quinoa and kale mixture evenly between four bowls. Scatter roasted veggies overtop, and divide avocado slices evenly. Drizzle with Golden Tahini Dressing, and sprinkle pumpkin seeds overtop. Garnish with chopped parsley.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
