This hearty Roasted Carrot, Kale and Quinoa Bowl is cozy, nutritious, comforting and perfect for chilly days. You can customize it by swapping out the grain, beans and veggies, or enjoy it as is with avocado oil whole roasted carrots, lightly steamed kale, chickpeas, quinoa and pumpkin seeds all topped off with the lemon tahini dressing.

Vegan Roasted Carrot Kale and Quinoa Salad - Running on Real Food

How to Make Whole Roasted Carrots

Roasting whole carrots is my favourite way to enjoy these beautiful veggies these days. They’re also so easy to make, no chopping involved. I just drizzle a tiny bit of oil on them, sprinkle them with salt and pepper and into the oven they go.

I roast them at 400 degrees for about 40 minutes. The roasting time will vary based on the size of your carrots but around 30-45 minutes should do the trick. I like them melt-in-your-mouth tender on the inside and crispy on the outside.

You can just use salt and pepper or add other spices like cumin, thyme, paprika or curry powder. So good!

Healthy Vegan Roasted Carrot Salad - Running on Real Food

Perfect for Food Prep

If you want to food prep these ingredients, even better! Batch cook them on the weekend and then just throw them together as needed during the week.

The ingredients can be mixed and matched with other bowls and recipes too, or just enjoyed as sides to whatever else you’re eating.

Check out all my weekly vegan food prep for ideas and inspiration to using these ingredients in others ways.

That’s how I like to food prep. I cook a bunch of ingredients and just toss them together however I feel like day-to-day. It’s easy, delicious, healthy and saves me a ton of time.

Roasted Carrot and Quinoa Bowl - Running on Real Food

Roasted Carrot Chickpea Quinoa Salad - Running on Real Food

Roasted Carrot, Kale and Quinoa Bowl Recipe

This delicious and nutritious buddha bowl features whole roasted carrots, quinoa, steamed kale and lemon tahini sauce for a filling, plant-based meal. This recipe is gluten-free, vegan and sugar-free.

Recipe Flow

It might seem like there’s a lot going on here but this bowl is actually a breeze to put together. Even if you don’t food prep the ingredients ahead of time, , the dish can be ready fairly quickly, aside from waiting for the carrots to roast.. Once you get the carrots roasting, cook the quinoa, lightly steam the kale, pop open a can of chickpeas (or use your own cooked chickpeas), blend the tahini sauce and then toss it all in a bowl.

More Buddha Bowls

Loving this carrot quinoa bowl? Here are some more vegan buddha bowls to try:

Vegan Roasted Carrot Kale and Quinoa Salad - Running on Real Food

Roasted Carrot, Kale and Quinoa Bowl

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Entree
  • Method: Oven
  • Cuisine: Vegan

This cozy, nourishing Roasted Carrot, Kale and Quinoa Bowl is vegan, gluten-free and oh so flavourful and delicious. Whole roasted carrots melt in your mouth and pair perfectly with tangy lemon tahini dressing and crunchy pumpkin seeds. This healthy bowl is well-balanced and contains a good amount of plant-based protein, plus fibre and tons of vitamins and minerals.



For the Roasted Carrots

  • approx. 3 whole carrots per serving
  • drizzle of olive or avocado oil
  • salt and pepper

For the Lemon Tahini Sauce

For the Bowls

  • about 1/2 cup cooked quinoa per bowl
  • about 1 cup lightly steamed kale per bowl (see notes)
  • about 1/3 cup chickpeas per bowl
  • about 2 tbsp pepitas per bowl (raw pumpkin seeds)


To Make the Roasted Carrots

  1. Place clean whole carrots on a baking pan lined with a silicone baking mat or parchment paper. Drizzle a little oil on them and then roll them around so every carrot is well coated. Sprinkle with salt and pepper and roll to coat.
  2. Roast at 400 degrees for 20 minutes, shake the pan a bit and then roast for another 10-20 minutes until they’re tender but crisped and brown on the outside.

To Make the Lemon Tahini Sauce

  1. Blend all the ingredients to combine, slowly add water until you reach desired consistency. I usually add about 6-7 tbsp of water.
  2. Add sea salt to taste.

To Assemble the Bowls

  1. Add desired amount of cooked quinoa, steamed kale and chickpeas to a bowl.
  2. Add the roasted carrots.
  3. Drizzle a generous amount of tahini dressing over top.
  4. Top with pepitas, salt and pepper and dig in.


  • I steam kale by adding de-stemmed, torn up pieces of kale to a large pan with a few splashes of water then covering and let steam for about 5-6 minutes. It should be slightly softened with a nice, dark green colour but still be holding it’s shape. Don’t over cook it.
  • Makes about 1 cup of dressing or enough 4-5 bowls. Store any extra in the fridge.

Keywords: gluten-free, buddha bowl, salad, tahini sauce, fall, vegetarian, plant-based