Roasted Veggie Glow Bowls – Do you ever look at a bowl of food and think, Wow, this might actually make me a better person? That’s what happened the first time I made these roasted veggie glow bowls. I was in one of those moods—you know the kind where you want to eat healthy, but not in a sad, plain-salad kind of way? So, I started roasting every veggie I could find in the fridge.
It reminded me of this little café I stumbled into on a trip to Portland last year. Everything on the menu sounded like it was designed to cleanse your soul. I mean, the server described a smoothie as “life-changing.” While I can’t promise this recipe will change your life (or maybe it will?), I can tell you that it’s the kind of meal that makes you feel like you’re doing something good for yourself without sacrificing flavor. Plus, it’s pretty enough to post on Instagram. Not that I’m saying you should, but…you know.
Why You’ll Love This Roasted Veggie Glow Bowls Recipe?
Let’s break it down. These glow bowls hit differently, and here’s why:
- Full of Flavor: The roasted veggies are caramelized and delicious, and the tahini sauce? It’s smoky, tangy, and just the right amount of spicy.
- Versatile as Heck: Don’t have brussels sprouts? Use zucchini. Want more protein? Add chickpeas or tofu. This recipe is here for you.
- Meal Prep Hero: Make a batch on Sunday, and you’ve got lunch (or dinner) sorted for days.
- It’s Just Pretty: Seriously, look at all those colors. Eating a rainbow feels fancy, even if you’re in your sweatpants.
- Feel-Good Food: It’s hearty enough to satisfy but light enough to keep you from feeling sluggish. Balance, right?
Ingredient Notes:
The beauty of these bowls is that they’re simple, but every ingredient has a role. Let’s give them their moment:
- Carrots: Sweet and slightly caramelized when roasted. They’re like the underrated star of roasted veggies.
- Brussels Sprouts: If you think you don’t like them, roasting might change your mind. They get crispy and golden and kind of addictive.
- Cauliflower & Broccoli: These soak up the olive oil and turn into crispy little nuggets of deliciousness.
- Quinoa: Light, fluffy, and perfect for soaking up that tahini sauce. Plus, protein boost!
- Tahini: The MVP of the sauce. It’s creamy, nutty, and somehow makes everything taste more sophisticated.
- Maple Syrup: Adds a subtle sweetness that balances the smoky paprika and spicy sriracha.
- Curry Powder & Turmeric: These spices are what give the sauce its golden color and warm, earthy flavor.
Pro Tip: Don’t skip the parchment paper—it keeps the veggies from sticking and makes cleanup so much easier. Trust me, I’ve learned the hard way.
How To Make Roasted Veggie Glow Bowls?
This recipe is easy enough for a weeknight but fancy enough for guests. Here’s how it goes:
- Prep the Veggies:
Preheat your oven to 425°F. Grab two baking sheets and line them with parchment paper. Toss the carrots, onions, and brussels sprouts with olive oil and a pinch of salt on one sheet. Spread them out so they roast evenly. - Roast in Rounds:
Roast the first tray for five minutes while you toss the broccoli and cauliflower with oil and salt on the second tray. Add it to the oven and roast both trays for about 30 minutes, stirring halfway through. This is where your kitchen starts smelling amazing. - Cook the Quinoa:
While the veggies are doing their thing, cook the quinoa. Combine it with vegetable broth in a saucepan, bring it to a simmer, cover, and let it cook on low for 20 minutes. Fluff it up with a fork when it’s done. - Make the Sauce:
In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, sriracha, smoked paprika, curry powder, turmeric, and salt. Add a little warm water to thin it out until it’s drizzly but not runny. Taste as you go—too tangy? Add a touch more maple syrup. Not enough heat? Extra sriracha to the rescue. - Assemble the Bowls:
Start with a scoop of quinoa as your base. Pile on the roasted veggies, then drizzle generously with the golden tahini sauce. Garnish with fresh herbs or a sprinkle of seeds if you’re feeling fancy. And there you go—dinner is served.
Storage Options:
These glow bowls are practically made for meal prep. Here’s how to keep them fresh:
- Fridge: Store the quinoa, roasted veggies, and sauce separately in airtight containers. They’ll stay good for up to 4 days. Combine and reheat as needed.
- Freezer-Friendly Quinoa: You can freeze cooked quinoa for up to 3 months. Just let it thaw in the fridge overnight before reheating.
Variations and Substitutions:
This is your bowl—make it your own! Here are some ideas:
Want To Save This Recipe?
- Add Protein: Roasted chickpeas, grilled chicken, or crispy tofu take this bowl to the next level.
- Swap the Grain: Not into quinoa? Use brown rice, farro, or even cauliflower rice.
- Try Different Veggies: Sweet potatoes, zucchini, or bell peppers are all great options.
- Turn Up the Heat: Double the sriracha or add chili flakes if you’re feeling spicy.
- Nut-Free: Swap tahini for sunflower seed butter—it’s just as creamy and delicious.
What to Serve with Roasted Veggie Glow Bowls?
These bowls are amazing on their own, but if you’re feeling extra:
- Crusty Bread: Perfect for mopping up every last drop of sauce.
- A Simple Salad: Something light and crisp to balance the heartiness of the bowl.
- Fresh Fruit: A citrus salad or a few slices of juicy pears would be a refreshing contrast.
- A Cozy Soup: Pair with a bowl of light miso or vegetable soup for a satisfying combo.
Frequently Asked Questions:
Can I make the sauce ahead of time?
Yes! It’ll keep in the fridge for up to 3 days. Just whisk it again before using.
Are these bowls vegan?
Totally! Everything in this recipe is plant-based and packed with flavor.
Can I skip the quinoa?
Absolutely. Swap it for brown rice, farro, or even a bed of greens if that’s more your style.
So, what do you think? Are you ready to glow up your dinner game? Give these roasted veggie glow bowls a try, and let me know how they turned out! Did you add your own twist? Did the tahini sauce make you swoon? I can’t wait to hear all about it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Roasted Veggie Glow Bowls
Ingredients
For the Bowls:
- 4 carrots peeled and cut into 2-inch pieces
- 1 onion cut into 2-inch pieces
- 1 lb brussels sprouts halved
- 1 head cauliflower cut into florets
- 1 head broccoli cut into florets
- 4 tablespoons olive oil divided
- 1 ½ teaspoons salt divided
- 2 cups quinoa
- 4 cups low-sodium vegetable broth
For the Tahini Curry Sauce:
- ½ cup tahini
- ¼ cup pure maple syrup
- ¼ cup apple cider vinegar
- 2 teaspoons sriracha
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon curry powder
- ½ teaspoon ground turmeric
Instructions
Prepare the Vegetables:
- Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper. Place the carrots, onion, and brussels sprouts on one baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with ¾ teaspoon salt. Toss to coat and spread evenly.
Roast the Vegetables:
- Bake the first tray of vegetables for 5 minutes while preparing the second tray. Place the cauliflower and broccoli florets on the second baking sheet, drizzle with the remaining 2 tablespoons of olive oil, and sprinkle with the remaining ¾ teaspoon salt. Toss to coat and spread in a single layer. Add the second tray to the oven and roast all the vegetables for 30 minutes, stirring halfway through to ensure even browning.
Cook the Quinoa:
- While the vegetables are roasting, combine the quinoa and vegetable broth in a medium saucepan over medium-high heat. Bring to a simmer, stir, cover, and reduce the heat to low. Cook for approximately 20 minutes or until the quinoa has absorbed all the liquid. Remove from heat and fluff with a fork.
Prepare the Tahini Curry Sauce:
- In a mixing bowl, whisk together the tahini, maple syrup, apple cider vinegar, sriracha, smoked paprika, curry powder, turmeric, and salt. If the sauce is too thick, gradually add 1–2 tablespoons of warm water until it reaches a pourable consistency.
Assemble the Bowls:
- To serve, divide the cooked quinoa among serving bowls. Top with the roasted vegetables and drizzle generously with the tahini curry sauce. Serve immediately while warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
