Roasted Veggie Glow Bowls feature a mix of roasted cauliflower and carrots, protein-rich quinoa, and a dynamite golden tahini dressing. These vegan buddha bowls are nutrient-packed and perfect for meal prep.
Why You’ll Love these Roasted Veggie Bowls:
This is my kind of feel-good, fill-you-up meal. These bowls are brimming with nutritious plant-based ingredients, anti-inflammatory spices, and heart-healthy fats. Exotic spices liven up each bite, and special additions like pumpkin seeds and parsley add freshness + crunch.
I based the dressing off my Goes-With-Everything Tahini Sauce, which is a personal (and reader!) favorite. Trust me, you’ll want to double batch it from the start and use it to spruce up leftovers throughout the week. For example, proteins like shrimp, chicken, and tofu, stir-fries, and other grain bowls.
These vegan buddha bowls are simple to make and perfect for meal prep lunches. You’ll have just a bit of up-front chopping (a necessary evil with most vegetable-based meals), but it’s still suitable for cooks of all levels.
Oh, and if you’re curious what a “buddha bowl” is, let me explain. Also referred to as “grain bowls” or “nourish bowls”, a buddha bowl is an all-in-one meal comprised of grains, veggies, nuts, and greens piled into a bowl, and topped with a delicious dressing. They’re a great way to repurpose leftover odds and ends, plus hit every food group in a single dish.
Recipe Ingredients and Substitutions:
- Cauliflower: You need one medium head of cauliflower for this recipe, which yields around 6 cups of florets. If you’re typically not a cauliflower fan, it gets a ROYAL spice treatment in this recipe. The end result is 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.
- Kale: Chopped fresh kale 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.
Step-by-Step Instructions:
Step 1: Roast the 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: Cook Quinoa
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.
Remove lid and stir in kale and 1 Tbsp. olive oil. Cover and keep warm until ready to serve.
Step 3: Prepare Golden Tahini Dressing
Combine tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt in a bowl; stir well. Gradually whisk in water in 1 Tbsp increments until sauce is smooth, and desired consistency is achieved. (I typically use 4 Tbsp. total.)
Step 4: Assemble Roasted Veggie Bowls
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. 
Roasted Veggie Bowl Variations
These vegan buddha bowls are highly adaptable to your favorite mix-ins. Here are a few ideas for transforming them to fit your dietary needs or preferences:
- 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 Buddha Bowls: For an extra jolt of protein, you can add baked or sautéed tofu to these bowls.
- Chickpea 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.
Make-Ahead and Storage Tips:
- Make-Ahead: Chop all of the veggies up to 3 days in advance and store in an airtight container in the fridge. You can also prep the Golden Tahini Dressing up to 4 days ahead and store in the fridge.
- Store: It’s best to store the leftover quinoa and veggies separately from the tahini dressing. This way, you can reheat the former without affecting the delicate fats in the dressing. The quinoa and veggies will last up to 4 days refrigerated. The tahini dressing will last up to 10 days.
- Reheat: Transfer the quinoa mixture and veggies to a microwave-safe bowl and nook in 30 second intervals, stirring each time, until warm. Serve with tahini dressing, avocado, and parsley. (Note: the tahini sauce may need another 1 to 2 tsp of water mixed in to loosen it back up.)
More Vegan Buddha Bowl Recipes to Try:
Roasted Butternut Squash and Brussels Power Bowls
30 Minute Almond Butter Tofu Bowls
If you give these roasted veggie bowls a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. And don’t forget to follow along on Facebook and Pinterest for the latest recipe updates.
Roasted Veggie Glow Bowls
Equipment
- Large rimmed baking sheet
- Medium saucepan
- Mixing bowls
Ingredients
- 1 medium head cauliflower, cut into florets (about 6 cups total)
- 3 large carrots, peeled and sliced at a diagonal 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
- 1 cup dry quinoa
- 2 cups vegetable broth
- 4 packed cups chopped fresh kale
- 1/4 cup roasted pumpkin seeds
- 1 ripe avocado, sliced
- Chopped fresh parsley for garnish
Golden Tahini Dressing
- 1/4 cup tahini, well-stirred
- 1 Tbsp. sherry vinegar (sub 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
Instructions
- Preheat oven to 425ºF. Add cauliflower florets and carrots to a large rimmed baking sheet. Add 2 Tbsp. olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper; toss well to coat.Roast for 22 to 25 minutes, tossing once halfway through, until crisp and caramelized.
- Meanwhile, combine quinoa and broth in a medium saucepan over medium-high heat. Bring mixture to a boil, reduce heat, cover, and gently simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Remove lid and stir in kale and remaining 1 Tbsp. olive oil. Cover and keep warm until ready to serve. (The residual heat will wilt and soften the kale.)
- Prepare Golden Tahini Dressing by combining tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt in a bowl; stir well. Gradually whisk in water in 1 Tbsp increments until sauce is smooth, and desired consistency is achieved. (I typically use 3 to 4 Tbsp, depending on how runny the tahini is.)
- Assemble bowls by dividing quinoa and kale mixture evenly between four bowls. Scatter roasted veggies overtop, and divide avocado slices evenly. Drizzle with Golden Tahini Dressing, and sprinkle pumpkin seeds overtop (1 Tbsp. per bowl). Finish by garnishing each bowl with chopped parsley.
Delicious and wonderful for reheat work lunches. Love it!!
Wow, this turned out amazing!! That sauce is incredible. I didn’t have tahini so I used almond butter instead. So, so delicious. Thank you for sharing this gem, it will definitely be in my regular rotation now!
Hi MarySue – so glad the recipe was a hit! Thank you for coming back and leaving a review!
this recipe is absolutely delicious. I am working towards a more veggies less meat lifestyle and decided to try this out. The different flavors complement each other well. Thank you for the wonderful recipe
I love this recipe so much Jamie!! BATHE ME IN THE SAUCE, its so good!!! Thanks for sharing, Im gonna make this all the time!
These turned out better than I thought they would! I did some subbing based on what I had. Swiss Chard instead of Kale was really good. Added the sweet potato and chickpeas as well as red pepper. Will make again, but I did not need to double the sauce like I did, lol.
I have a lot of left over roasted vegetables that I used a mix of Golden Raspberry Balsamic and maple syrup. I have some of that vinegar/syrup mix left. Do you think I could use that in the tahini?
Wow these bowls were amazing! This morning s definitely the way to eat cauliflower. The sauce really put it over the top. Definitely double the sauce and make sure to use the pep it’s. Will definitely make this again!
Hi! This looks great. Coud you make ahead and freeze?
I never leave comments but I made this countless times! I started subbing the maple syrup for honey since I do not love maple syrup. But this is a delicious and healthy dinner, thank you for the recipe.
Hi CP – thank you so much for taking the time to leave a review! I’m so glad you enjoy this recipe.
Wow, just tried this and it is so flavourful!! Will definitely be making this again in the future.
Hi Pia–I’m so glad you enjoyed the recipe! Thank you so much for taking the time to leave a review!
Delicious lunch or dinner recipe- even my meat loving husband agreed that it was “fire” lol. Highly recommend!
Yay! So glad you and your husband enjoyed this one, Molly. Thank you for taking the time to leave a rating and review!
So good!
So glad you loved it, Stephanie!
This was so yummy and packed with flavor! Next time I think I’ll actually use 5 carrots. I found the ratio of carrots to cauliflower a bit low, as well as a bit more tahini dressing. Thanks for a great recipe, as always!
WOW!!! This is SO good!!! The roasted veggies with the sauce and then the crunchy pepitas…come on now….This is on my weekly rotation!!!
Hi Rachael–I’m so glad you enjoyed this one! Thank you so much for taking the time to leave a review.
I’m pretty sure my face was glowing more than this dish is as I was devouring it. An absolute dynamite dish. If you love a dish that allows vegetables to express their power and flavor, this is it.
These were so good. I liked them even more then I expected – I think the spices on the veggies and the sauce were the best parts. Next time I think I will add the chickpea option for more protein.
I’m so glad you enjoyed the recipe! Thank you so much for taking the time to leave a rating and review.Cheers,
Ok these actually make eating healthy feel like a TREAT. Must must make!
Yay! I’m so glad you enjoy this one! Thanks for taking the time to leave a review!
Absolutely delicious! I topped with microgreens. Love all the veggie/grain possibilities!
Soooo yummy! Love the sauce and the endless veggie/grain options.
Hi Jamie, I’m so glad the recipe was a hit! Thank you so much for taking the time to leave a review.
Fantastic!! I could drink that sauce!!
Made it yesterday, ate it today – sooo delicious! The sauce is really a gamechanger. I switched up quite a lot using the veggies and grains I had. It’s so versatile!
Hi Marit, I’m so glad you enjoyed this one! Thank you for taking the time to leave a rating and review!
This recipe is incredible! I could seriously add that sauce to anything. A new meal prep favorite!
Hi Jordan, I’m so glad the recipe was a hit for you! Thanks for taking the time to leave a rating and review.
Wow. Amazing. That sauce! Just made this tonight and it’s definitely a keeper. Thank you!
This recipe is amazing! The flavours work so well together. I roasted some red onion with the veggies as well. Also, the dressing….oh my! It may be necessary to make a bigger batch and use it throughout the week with other meals.
Hi Courtney — I’m so glad you enjoyed this one!! It’s SO ideal for double batching for meal prep. Thank you for taking the time to leave the recipe a review!
Wowza! This bowl is yummy! I made it this evening to try out before a vegan friend visits. Now I can’t wait to serve it to her next week. I could take a bath in that tahini sauce, it’s that good!
Hi Beth — I’m so glad you enjoyed this one!! The sauce is the real MVP. Thank you for taking the time to leave the recipe a review!