Print
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.


Scale

Ingredients

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)

Instructions

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.

Notes

  • 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