Roasted Veggie Golden Quinoa Bowl with Creamy Tahini Sauce
Indulge in the perfect balance of smooth and enjoyable flavours with this vibrant golden bowl! A hearty mix of roasted cauliflower, carrots, and turmeric quinoa, topped with creamy tahini dressing, crunchy almonds, and pumpkin seeds, creating a delightful combination packed with nutrients.
Ingredients
Roasted Veggies Ingredients
- ½ medium head cauliflower, cut into florets
- 4 medium carrots, peeled and sliced diagonally into 1.5 cm chunks
- 2 teaspoon smoked paprika
- 2 tablespoon balsamic vinegar
- 4 tablespoon olive oil (for cooking/baking)
- ⅓ teaspoon salt
- 1/4 teaspoon black pepper
Topping
- ¼ cup Chopped almonds
- 2 tablespoon pumpkin seeds
Golden Quinoa Ingredients
- 1 cup quinoa
- 1 teaspoon turmeric
- ⅓ teaspoon cinnamon
- 1 cup meat stock (vegan substitute: use vegetable stock)
Tahini Sauce Ingredients
- 3 tablespoon Tahini
- 1 tablespoon honey (or maple syrup for vegan- sugar-free syrup for keto)
- ½ teaspoon rosemary
- ¼ teaspoon black pepper
- 1½ tablespoon balsamic vinegar
- 1 tablespoon rice vinegar
- 1 tablespoon extra virgin olive oil
- 1-2 tablespoon cold water (to thin as needed)
Instructions
- Preheat the OvenPreheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Prepare VegetablesIn a large bowl, combine smoked paprika, balsamic vinegar, olive oil, salt, and black pepper. Add cauliflower florets and carrot chunks. Toss well to coat evenly, then spread in a single layer on the prepared baking tray.
- Roast VegetablesRoast in the preheated oven for 20 minutes or until tender and golden brown. Remove from oven and set aside.
- Prepare Quinoa· Place quinoa in a bowl and cover with cold water. Let sit for 5–10 minutes.· Rinse thoroughly using a fine-mesh strainer.· Heat a saucepan over medium-high heat. Add avocado oil and turmeric.· Add rinsed quinoa and cinnamon. Sauté for 5–7 minutes until fragrant.· Pour in boiling stock, reduce heat to medium-low, and simmer uncovered until half the liquid is absorbed.· Cover and continue to cook until most of the liquid is absorbed (about 10–15 minutes).· Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.
- Make Tahini DressingIn a small bowl, whisk together tahini, honey, rosemary, black pepper, balsamic vinegar, rice vinegar, and olive oil until smooth. If too thick, thin with 1–2 tablespoons of cold water to reach desired consistency.
- Assemble the PlateTransfer the cooked quinoa to a large serving plate. Top with the roasted vegetables, drizzle with the creamy tahini dressing, and sprinkle with chopped almonds and pumpkin seeds.
- Serve and EnjoyServe immediately and enjoy the delicious blend of flavours and textures. This golden quinoa bowl can be served in a bowl or on a plate. either way, it’s colourful, satisfying, and full of texture.
Notes
Nutrition Facts per Serving
Nutrition per serving: 1 of 4 servings, Calories: 455 kcal, Protein: 10.2 g, Carbohydrate: 33.7 g, Net Carb: 24.2 g, Sugars: 10.6 g, Fat: 32.7 g, Saturated Fat: 4.1 g, Fiber: 9.5 g,Nutrition Facts Notes
- Quinoa, almonds, pumpkin seeds, and tahini are the main sources of protein and healthy fats.
- Protein can increase slightly if served with added protein such as grilled chicken or salmon.
- Fat comes mainly from olive oil, tahini, and almonds.
- Carbohydrates come mostly from quinoa and vegetables, with natural sweetness from carrots and honey or maple syrup.
- Cauliflower and carrots add fiber and micronutrients and help keep net carbs reasonable.
- Use low-sodium stock to reduce calories and sodium.
These values are approximate and actual values may vary based on the specific brands or type of ingredients used.
