Nourishing Roasted Veggie Bowls (Print Version)
# Ingredients:
→ Vegetables
01 -
1 medium head cauliflower, cut into florets (about 6 cups)
02 -
3 large carrots, peeled and sliced diagonally into 1-inch chunks
03 -
4 cups fresh kale, chopped
04 -
1 ripe avocado, sliced
→ Grains & Seeds
05 -
1 cup dry quinoa
06 -
1/4 cup roasted pumpkin seeds
→ Seasonings & Oil
07 -
3 tablespoons extra-virgin olive oil
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon garlic powder
10 -
1/2 teaspoon ground cumin
11 -
1/2 teaspoon kosher salt
12 -
1/4 teaspoon black pepper
→ Golden Tahini Dressing
13 -
1/4 cup tahini, well-stirred
14 -
1 tablespoon sherry vinegar or apple cider vinegar
15 -
1 tablespoon maple syrup
16 -
2 teaspoons chili garlic sauce
17 -
1/2 teaspoon curry powder
18 -
1/4 teaspoon ground turmeric
19 -
1/4 teaspoon kosher salt
→ Liquids
20 -
2 cups vegetable broth
# Instructions:
01 -
Preheat oven to 425°F. Toss cauliflower and carrots with 2 tablespoons olive oil and seasonings on a large baking sheet. Roast for 25-30 minutes, tossing halfway, until crisp and caramelized.
02 -
Combine quinoa and broth in a saucepan. Bring to boil, reduce heat, cover and simmer for 15 minutes. Stir in kale and remaining olive oil, cover to wilt kale.
03 -
Combine tahini, vinegar, maple syrup, chili garlic sauce, and spices. Gradually whisk in water until smooth and desired consistency is reached.
04 -
Divide quinoa-kale mixture between bowls. Top with roasted vegetables, avocado slices, tahini dressing, pumpkin seeds, and parsley.
# Notes:
01 -
Can prep vegetables and dressing up to 3-4 days ahead
02 -
Store quinoa and vegetables separately from dressing
03 -
Leftovers keep well for up to 4 days refrigerated