Roasted Carrot, Kale and Quinoa Bowl
Cooler weather has arrived and all I want to eat is bowls, bowls, bowls. Now that the temperature has dropped, I’m starting to crave warm, cooked meals in contrast to the raw and cooling dishes I enjoyed all Summer. 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.
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!
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.
The quinoa could be subbed into my Sriracha Baked Tofu Brown Rice Bowls, the roasted carrots could be added to my Green Buddha Bowls with Tahini and Vegan Parmesan and the steamed kale could be used in my Roasted Potato Kale Salad with Balsamic Vinaigrette or Chickpea Kale Stuffed Sweet Potatoes. The lemon tahini dressing could be used on my Buffalo Chickpea Stuffed Sweet Potatoes or over any salad or buddha bowl creation you come up with. So many possibilities.
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, Kale and Quinoa Bowl
The reason I love making bowls like this so much is I can prep all the ingredients ahead of time and then just throw them together in different ways all week long. As long as I have lemon tahini sauce I’m good to go.
Tahini Dressing on Everything
I prep a batch of tahini dressing every Sunday and I usually need a second batch by Thursday. My go-to ingredients are tahini, lemon, garlic, dates for a hint of sweetness (can also use maple syrup or liquid stevia), sea salt and apple cider vinegar. Just blend it all up, add water to thin and you’re done! The recipe I provided below makes about 1 cup, depending on how much water you add and how juicy your lemon was. The amounts don’t have to perfect, as long as you have lemon, garlic, sea salt and tahini, the result will be delicious.
Ready in No Time
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.Print
For the Roasted Carrots
- approx. 3 whole carrots per serving
- drizzle of olive or avocado oil
- salt and pepper
For the Lemon Tahini Sauce
- 5 tbsp (75 g) tahini
- juice from 1 lemon
- 3 tbsp apple cider vinegar
- 1 large soft medjool date or 2 small soft dates (15 g)
- 3 cloves garlic
- water to thin
- sea salt, to taste
For the Bowls
To Make the Roasted Carrots
- 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.
- 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
- Blend all the ingredients to combine, slowly add water until you reach desired consistency. I usually add about 6-7 tbsp of water.
- Add sea salt to taste.
To Assemble the Bowls
- Add desired amount of cooked quinoa, steamed kale and chickpeas to a bowl.
- Add the roasted carrots.
- Drizzle a generous amount of tahini dressing over top.
- 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