These Roasted Veggie Glow Bowls are packed with a host of roasted veggies served over quinoa and finished with a golden tahini sauce to make for a healthy meal that’s both vegan and incredibly satisfying.
WHAT’S NEW?
We had the trifecta this weekend: a beautiful beach day, a beautiful pool day, and a beautiful day for boating. With lots of family and birthday celebration time thrown in, it was the perfect weekend! My birthday was last week on July 2nd and between fireworks on the 3rd and being off on the 4th followed by working a half day on Friday…this week might be a little rough! I’m officially more than half way through my Anatomy and Physiology class and it probably goes without saying, but this summer is whipping by!
We’re going on week 3 without a dishwasher and let me tell you, it hasn’t been fun! But I’m looking forward to our first full week back from vacation without a holiday thrown in so that we can get back in the kitchen and reacquainted with vegetables. This recipe is on the docket…again. Love it!
ROLL CALL FOR THIS RECIPE
- Glow Bowl Lovers: What is a glow bowl anyway? It’s a plethora of good-for-you ingredients prepared to perfection! Look no further for a delicious and incredibly healthy meal.
- Adaptable: There’s no shortage of ways to adapt this recipe to suit your wants or needs. What to use leftovers? Perfect! Have different veggies on hand? Works brilliantly! Seeking a different flavor profile? This sauce has no limits!
- Meal Prep: This recipe makes a LOT of food! Serve a crowd of serve yourself for the days ahead. This meal is perfect for those interested in meal prepping or for delicious meal prep lunches for busy days.
KEY INGREDIENTS AND SUBSTITUTIONS
- Carrots: Baby carrots would work well here in place of large carrots, as would sweet potatoes, white potatoes, turnip, or parsnips.
- Onion: Red, white, or yellow onion work great, or omit if you prefer.
- Brussels Sprouts: Swap in another veggie such as mushrooms, squash, asparagus.
- Broccoli and Cauliflower: I love cruciferous veggies, such as roasted broccoli and cauliflower, that are known for their anti-cancer powers, however any roasted veggies will work great.
- Quinoa: Any quinoa will work here – red, white, etc. You can substitute in amaranth, brown rice, white rice, cauliflower rice, or even pasta, if desired.
- Tahini: This ingredient is simply sesame seed butter and can easily be swapped out for another nut, seed, or soy butter of your choice.
- Olive Oil: Extra-virgin olive oil is an excellent choice for its antioxidants and monounsaturated fat content, in addition to its delicious, rich flavor, however avocado oil will work well, too.
- Maple Syrup: You can swap in honey or agave.
- Vinegar: Apple cider vinegar works best, however white wine vinegar can be used.
- Spices: Adding to the golden hue of the sauce, turmeric and curry powder add both flavor and that fun, bright pop of color. However, cumin, chili powder, and other spices such as garlic powder and onion powder can be used. Come up with a spice mix you love, tasting as you go.
- Salt: I prefer a finely ground salt for an even distribution on roasted veggies. Salt substitute can be used in place of salt, if preferred.
VARIATIONS, STORAGE, and TIPS
- Get creative with both the roasted veggies and the fresh ingredient toppings to change up these power bowls and create some interesting flavors.
- I highly recommend adding at least one ingredient to give a delightful crunch! Nuts and seeds work great for this!
- For easy clean-up, be sure to use a parchment paper or better yet, foil and parchment paper-lined rimmed baking sheet.
- Store leftovers in an airtight container in the fridge for up to 5 days. For meal prep, be sure to store each serving in an individual airtight container
- I recommend storing the creamy sauce separately, however the quinoa and roasted vegetables can be stored together.
FAQ
What exactly are “quinoa glow bowls”?
Truly, the sky is the limit and a glow bowl is simply some combination of healthy foods, typically with a grain and vegetable focus.
What other ingredients can be added to these bowls?
As pictured, I added fresh grape tomatoes, sunflower seeds, slivered almonds, and a sprinkle of crumbled feta. That said, these bowls do not “need” cheese and then remain vegan. This recipe is highly adaptable and can make or exclude whatever you prefer! Other ingredient ideas include: pumpkin seeds (pepitas), goat cheese, roasted chickpeas, fresh herbs, walnuts, and anything else you can think of.
How can I make this recipe more weeknight-friendly?
Use leftover quinoa or your favorite grain as the base, as well as roasted veggies that are leftover. Even the sauce can be made ahead of time and the veggies can all be cut into bite-sized pieces in advance. Heat each component separately or together. Glow bowls are a great way to repurpose leftover odds and ends.
The sauce thickened quite a bit after being refrigerated, what should I do?
You can heat the sauce and add a few tablespoons of hot water, stirring well to thin. You want a creamy sauce but yet one that can drizzle fairly easily.
NUTRITIONAL MERITS
- High in fiber with 13+ grams per serving
- Vegan and gluten-free
- Antioxidant-rich
- Turmeric and cruciferous veggies offer several health benefits, including heart health and cancer
Roasted Veggie Glow Bowls with Tahini Curry Sauce
These Roasted Veggie Glow Bowls are packed with a host of roasted veggies served over quinoa and finished with a golden tahini sauce.
Ingredients
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 Tbsp olive oil, divided
- 1 1/2 tsp salt, divided
- 2 cups quinoa
- 4 cups low-sodium vegetable broth
Tahini Curry Sauce:
- 1/2 cup tahini
- 1/4 cup pure maple syrup
- 1/4 cup apple cider vinegar
- 2 tsp sriracha
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp curry powder
- 1/2 tsp ground turmeric
Instructions
- Preheat oven to 425 degrees F. Line 2 large, rimmed baking sheets with parchment paper and set aside.
- On one prepared baking sheet, combine the carrot, onion, and brussels sprouts; drizzle with 2 tablespoons olive oil and 3/4 teaspoon salt. Toss to coat and arrange veggies in a single layer. Bake for 5 minutes.
- Meanwhile, combine the cauliflower and broccoli florets on the second prepared baking sheet; drizzle with the remaining 2 tablespoons olive oil and 3/4 teaspoon salt. Toss to coat and arrange veggies in a single layer. Bake for 30 minutes.
- While veggies roast, combine the quinoa and veggie broth in a medium sauce pan over medium-high heat. Bring to a simmer, stir, cover, and reduce heat to low. Simmer for 20 minutes and remove from heat.
- Combine all sauce ingredients in a bowl, whisking well to combine. Thin with 1-2 tablespoons of warm water, as needed or until desired consistency is reached.
- Prepare bowls by placing quinoa in each dish and top with veggies and a drizzle of sauce. Serve hot.
Nutrition Information:
Yield: 6 Serving Size: 1 cup quinoa, 1/6 of the roasted veggies, and ~3 tablespoons sauceAmount Per Serving: Calories: 547Total Fat: 23.7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 832mgCarbohydrates: 71.5gFiber: 13.2gSugar: 17.3gProtein: 12g
Seeking more vegan dinner ideas? I’ve got lots of suggestions!
- Thai Tomato Soup with Tofu
- Lemongrass Tofu with Vermicelli Noodles, Cucumber, and Carrot
- Tofu-Walnut Bolognese
- Vegan Thai Peanut Tofu Bowls
- Coconut Quinoa Curry
- Carrot and Lentil Soup
- Cajun Orzo and Bean Skillet
- 20-Minute Green Onion Sesame Soba Noodles
- Thai Peanut Tofu Bowls
- Homemade Roasted Marinara Sauce
Be well,
