Roasted Veggie Glow Bowls
A vibrant and healthy dish featuring roasted carrots, brussels sprouts, cauliflower, and broccoli served over quinoa and drizzled with a golden tahini sauce. Perfect for meal prep or a satisfying dinner.
6 Servings
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
This recipe is naturally gluten-free as long as you use certified gluten-free vegetable broth and ensure all additional ingredients, such as tahini and sriracha, are gluten-free. Always verify labels to confirm.