Description
Delightful Roasted Veggie Glow Bowls combining tender roasted cauliflower and sweet carrots with fluffy quinoa, topped with creamy tahini dressing.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 2 large carrots, sliced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2–3 tablespoons water (to thin dressing)
- Optional toppings: fresh herbs, avocado, seeds
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the chopped cauliflower and sliced carrots in olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized.
- While the veggies are roasting, cook the quinoa. In a saucepan, combine quinoa and vegetable broth or water. Bring to a boil, reduce to a simmer and cover. Cook for 15 minutes, or until the quinoa is fluffy and liquid is absorbed.
- Prepare the dressing by whisking together tahini, lemon juice, maple syrup, and enough water to achieve desired consistency.
- To assemble the bowls, divide quinoa among bowls, top with roasted veggies, and drizzle with tahini dressing.
- Add any optional toppings as desired, and enjoy!
Notes
Ensure not to overcrowd the baking sheet for proper roasting and always rinse quinoa before cooking to avoid bitterness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg