Veggie glow bowls
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Ingredients
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1 headcauliflower
which yields around 6 cups of florets If you're typically not a cauliflower fan, it gets a ROYAL spice treatment in this recipe crispy, caramelized florets that are downright crave-worthy
carrots
i love how the sweetness of carrots balances the warming spices in these bowls, i use 3 large carrots, and slice them into 1 - inch chunks at a diagonal if you prefer, you can also use peeled and cubed sweet potatoes here
Quinoa
A, fabulous source of plant protein and fiber, quinoa stands creates a fluffy foundation for this bowls My go-to is Bob’s Red Mill Quinoa, which always turns out light and delightfully nutty
fresh kale
Chopped, is mixed in the quinoa while it's still hot, which helps soften the fibrous greens Kale is an excellent source of vitamins A, C and K
Pumpkin Seeds
Also known as "pepitas", pumpkin seeds are one of the most protein-rich seeds They're also a great source of magnesium, and add delightful crunch and nuttiness
spices
while the spices in this dish are quite versatile, i love using a vibrant mix of smoked paprika , garlic powder , and cumin . alternatively, you can also use 1 tbsp . of taco seasoning, if you have it on hand !
Golden Tahini Dressing
This sauce is what transforms this recipe from a run-of-the-mill grain bowl to something truly transcendent And if you choose to purchase my favorite tahini, Soom Foods, code dishingouthealth saves you 10% at checkout
sweet potato
buddha bowls, in place of the carrots , peel and cube 1 large sweet potato and add it to the pan with cauliflower, roasting time should stay the same .)
tofu
for an extra jolt of protein, you can add baked or sautéed tofu to these bowls
Buddha Bowls
The chickpeas can be roasted, or straight out of the can! If you choose roasted, I suggest baking them on a separate baking sheet so they have enough space to crisp up They will get perfectly crisp roasted at the same temperature and time as the cauliflower and carrot mixture
avocado
Instructions
Step 1
Roast veggies - Add cauliflower florets and carrots to a rimmed baking sheet. Add olive oil, smoked paprika, garlic powder, cumin, salt, and pepper; toss to coat. Roast veggies at 425ºF for 22 to 25 minutes, tossing once halfway through, until crisp and caramelized.
Step 2
Combine quinoa and broth in a medium saucepan over medium-high. Bring mixture to a boil, reduce heat, cover, and cook for 15 minutes, or until liquid is absorbed and quinoa is fluffy.
Step 3
Remove lid and stir in kale and 1 Tbsp. olive oil. Cover and keep warm until ready to serve.
Step 4
Combine tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt in a bowl; stir well. Gradually whisk in water in 1 tablespoon increments until sauce is smooth, and desired consistency is achieved. (I typically use 4 Tbsp. total.)
Step 5
Divide quinoa and kale mixture evenly between four bowls. Scatter roasted veggies overtop, and divide avocado slices evenly between each one. Drizzle each bowl with Golden Tahini Dressing, and sprinkle pumpkin seeds evenly overtop. Finish by garnishing each bowl with chopped parsley.
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