Description
A wholesome and colorful roasted veggie bowl layered with quinoa, kale, crispy cauliflower, carrots, creamy avocado, and a bold golden tahini dressing. Perfect for weeknight dinners or healthy meal prep.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets (about 6 cups)
- 3 large carrots, peeled and sliced into 1-inch chunks
- 3 Tbsp 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
- 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
- 3–4 Tbsp water to thin
Instructions
- Preheat oven to 425ºF. Toss cauliflower and carrots with 2 Tbsp olive oil, smoked paprika, garlic powder, cumin, salt, and pepper on a baking sheet.
- Roast veggies for 25–30 minutes, tossing halfway through, until crisp and caramelized.
- In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Once quinoa is fluffy and liquid absorbed, stir in kale and remaining 1 Tbsp olive oil. Cover and let the kale wilt from residual heat.
- In a bowl, mix tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt. Whisk in water, 1 Tbsp at a time, until smooth and drizzle-friendly.
- To serve, divide quinoa and kale into bowls. Top with roasted veggies, sliced avocado, pumpkin seeds, dressing, and parsley.
Notes
Prep ahead by chopping vegetables up to 3 days in advance and storing them airtight in the fridge. The golden tahini dressing can be made up to 10 days ahead.
Store leftovers with components separated for best texture. Reheat veggies and quinoa before serving, then top with fresh avocado and dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 535
- Sugar: 13.5g
- Sodium: 890mg
- Fat: 31g
- Saturated Fat: 4g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 13g
- Protein: 17g
- Cholesterol: 0mg