Roasted Veggie Glow Bowls
Modified recipe by: dishingouthealth.com
Ingredients
Golden Tahini Dressing
Instructions
1. Preheat oven to 425ºF. Add cauliflower florets and carrots to a large rimmed baking sheet. Add 2 tablespoons olive oil, paprika, garlic powder, cumin, salt, and black pepper; toss well to coat.
2. Roast for 25 to 30 minutes, tossing once halfway through, until crisp and caramelized.
3. In a large skillet, heat to medium and add the remaining olive oil. Sauté kale for 5 minutes or until soft. Remove from heat and cover until ready to assemble bowls.
4. Prepare Golden Tahini Dressing by combining tahini or peanut butter, vinegar, maple syrup or honey, 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.
5. Assemble bowls by dividing rice and kale evenly between four bowls. Scatter roasted veggies overtop, and divide avocado slices evenly. Drizzle with Golden Tahini Dressing, and sprinkle pumpkin seeds overtop. Finish by garnishing each bowl with chopped parsley.
Ingredients
- 1 medium head cauliflower, cut into florets
- 3 large carrots, peeled and sliced at a diagonal into 1-inch chunks
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups rice, cooked
- 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 (or creamy peanut butter)
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup (or honey)
- 2 teaspoons chili garlic sauce
- 1/2 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
Instructions
1. Preheat oven to 425ºF. Add cauliflower florets and carrots to a large rimmed baking sheet. Add 2 tablespoons olive oil, paprika, garlic powder, cumin, salt, and black pepper; toss well to coat.
2. Roast for 25 to 30 minutes, tossing once halfway through, until crisp and caramelized.
3. In a large skillet, heat to medium and add the remaining olive oil. Sauté kale for 5 minutes or until soft. Remove from heat and cover until ready to assemble bowls.
4. Prepare Golden Tahini Dressing by combining tahini or peanut butter, vinegar, maple syrup or honey, 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.
5. Assemble bowls by dividing rice and kale evenly between four bowls. Scatter roasted veggies overtop, and divide avocado slices evenly. Drizzle with Golden Tahini Dressing, and sprinkle pumpkin seeds overtop. Finish by garnishing each bowl with chopped parsley.