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The Viral Roasted Veggie Bowl Everyone’s Making This Winter Recipe

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4.2 from 5 reviews

This Viral Roasted Veggie Bowl is a delicious and nutritious winter meal featuring caramelized roasted cauliflower and carrots, fluffy quinoa with wilted kale, and a vibrant Golden Tahini Dressing. Packed with wholesome vegetables, protein-rich quinoa, and a creamy, spiced dressing, this bowl is perfect for a healthy, comforting lunch or dinner.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Roasted Vegetables

  • 1 medium head cauliflower, cut into florets (about 6 cups total)
  • 3 large carrots, peeled and sliced diagonally into 1-inch chunks
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper

Quinoa and Greens

  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 4 packed cups chopped fresh kale
  • 1 Tbsp. extra-virgin olive oil (included in the total 3 Tbsp.)

Golden Tahini Dressing

  • 1/4 cup tahini, well-stirred
  • 1 Tbsp. sherry vinegar (or substitute apple cider vinegar)
  • 1 Tbsp. maple syrup
  • 2 tsp. chili garlic sauce
  • 1/2 tsp. curry powder
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. kosher salt, or more to taste
  • 3 to 4 Tbsp. water (to adjust dressing consistency)

Garnishes

  • 1/4 cup roasted pumpkin seeds
  • 1 ripe avocado, sliced
  • Chopped fresh parsley for garnish

Instructions

  1. Preheat and Roast Vegetables: Preheat the oven to 425ºF. Place the cauliflower florets and carrot chunks on a large rimmed baking sheet. Drizzle 2 tablespoons of olive oil over the vegetables, then sprinkle with smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper. Toss well to evenly coat all the veggies. Roast for 25 to 30 minutes, tossing once halfway through cooking, until the vegetables are crisp at the edges and nicely caramelized.
  2. Cook Quinoa and Wilt Kale: While the vegetables roast, combine the dry quinoa and vegetable broth in a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 15 minutes until the liquid is absorbed and the quinoa is fluffy. Remove the lid, stir in the chopped kale and remaining 1 tablespoon of olive oil, then cover again and keep warm. The residual heat from the quinoa will gently wilt and soften the kale.
  3. Prepare Golden Tahini Dressing: In a bowl, whisk together the tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt until smooth. Gradually add water one tablespoon at a time, whisking until the dressing reaches a smooth and pourable consistency. Usually 3 to 4 tablespoons of water are used depending on the thickness of the tahini.
  4. Assemble the Veggie Bowls: Divide the quinoa and kale mixture evenly among four serving bowls. Scatter the roasted cauliflower and carrots on top of each bowl. Add sliced avocado evenly across the bowls. Drizzle each bowl generously with the Golden Tahini Dressing. Sprinkle 1 tablespoon of roasted pumpkin seeds over each bowl and garnish with freshly chopped parsley to finish.

Notes

  • You can substitute sherry vinegar with apple cider vinegar in the dressing if preferred.
  • For extra protein, add roasted chickpeas or cooked beans to the bowl.
  • The dressing can be made ahead and stored in the refrigerator for up to 3 days.
  • Use fresh veggies available seasonally or substitute with broccoli or sweet potatoes for variation.
  • To make it gluten-free, ensure the vegetable broth used is gluten-free certified.

Find it online: https://cheftinaskitchen.com/the-viral-roasted-veggie-bowl-everyones-making-this-winter-recipe/