Description
Discover how to create delicious Roasted Vegetable Grain Bowls packed with flavor and nutrients. Perfect for a healthy and satisfying meal option.
Ingredients
- – 1 medium head cauliflower, cut into florets (about 6 cups total) (720g)
- – 3 large carrots, peeled and sliced at a diagonal into 1-inch chunks (450g)
- – 3 Tbsp. (45ml) vegetable oil, divided
- – 1 tsp. (5g) smoked paprika
- – 1 tsp. (5g) garlic powder
- – 1/2 tsp. (2.5g) ground cumin
- – 1/2 tsp. (2.5g) salt
- – 1/4 tsp. (1.25g) black pepper
- – 1 cup (185g) dry quinoa
- – 2 cups (480ml) vegetable broth
- – 4 packed cups (120g) chopped fresh kale
- – 1/4 cup (30g) roasted pumpkin seeds
- – 1 ripe avocado, sliced
- – Chopped fresh parsley for garnish
- – 1/4 cup (60g) tahini, well-stirred
- – 1 Tbsp. (15ml) apple cider vinegar (substitute for sherry vinegar)
- – 1 Tbsp. (15ml) maple syrup
- – 2 tsp. (10ml) chili garlic sauce
- – 1/2 tsp. (2.5g) curry powder
- – 1/4 tsp. (1.25g) ground turmeric
- – 1/4 tsp. (1.25g) salt, or more to taste
Instructions
- Set your oven to 425ºF. On a large baking tray, place the cauliflower pieces and carrot chunks. Drizzle with 2 tablespoons of vegetable oil, and sprinkle with smoked paprika, garlic powder, cumin, salt, and black pepper. Mix thoroughly to ensure they are well-coated. Roast for 25 to 30 minutes, tossing them once halfway through, until they are crispy and golden brown.
- While the vegetables are roasting, put the quinoa and vegetable broth in a medium pot over medium-high heat. Once it begins to boil, lower the heat, cover the pot, and let it gently cook for 15 minutes, or until the quinoa has absorbed the liquid and is fluffy. Once done, take off the lid and mix in the kale and the remaining tablespoon of vegetable oil. Cover again and keep it warm until you’re ready to serve. The remaining heat will allow the kale to soften.
- To make the Golden Tahini Dressing, combine the tahini, apple cider vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt in a bowl. Mix thoroughly. Slowly add water, a tablespoon at a time, while whisking, until the dressing is smooth and reaches your desired thickness. Typically, 3 to 4 tablespoons are needed, depending on the thickness of the tahini.
- To put the bowls together, distribute the quinoa and kale mix evenly into four bowls. Add the roasted vegetables on top, and place the avocado slices equally among the bowls. Pour the Golden Tahini Dressing over everything, and sprinkle each bowl with pumpkin seeds (about 1 tablespoon per bowl). Finish by adding a garnish of chopped fresh parsley.
Notes
- Try toasting the pumpkin seeds in a dry skillet for added crunch before sprinkling them on the bowls.
- Customize the vegetables by adding bell peppers or zucchini to mix up the flavors.
- Adjust the spiciness of the dressing by increasing the chili garlic sauce to your liking.
