Roasted Veggie Bowls with Turmeric Dressing

Roasted Veggie Bowls with Turmeric Dressing in grey bowl

These Roasted Veggie Bowls with Turmeric Dressing are filled with delicious caramelized veggies and are matched with a bright yellow sunshine turmeric dressing! It’s Filled with ALL of the superfoods and delicious!

The best part about this comfort food bowl – IT’S ACTUALLY  GOOD FOR YOU! Seriously, I’m all about comfort food like mac and cheese and pizza and hearty chili. But sometimes my body literally craves vegetables.

side view of Roasted Veggie Bowls with Turmeric Dressing

It’s so funny because before I met Benjamin, my idea of vegetables was eating them out of a can. Seriously. Green beans, corn, etc. I don’t think I ever had even cut up fresh onions before I met him! Wow, how things have changed. Now, I bet we eat literally an onion a day between the two of us. Vegetables are my BFF.

Except when you go to the fridge for a late night snack and all you have in your fridge are onions, potatoes, zucchini and garlic. But that’s a whole different story…

I can always tell after I’ve been eating particularly bad for a few meals in a row. My body starts knocking on my door and is like, Oh hey. You should probably eat some vegetables. For nutrients. And fiber. All that good stuff.

So, I begrudgingly listen. And man, was I happy I listened today! These bowls are wonderful. Creamy quinoa, flavorful crunchy golden brown roasted vegetables and to top it all off – this zippy, light and antioxidant filled turmeric dressing!

Here’s a picture pre-delicious sunshine turmeric goodness:

Roasted Veggie Bowls with Turmeric Dressing

Love the crispy edges on the broccoli! And the velvety quinoa! And the golden orange sweet potatoes! This bowl is a symphony of GOODNESS!

Let’s talk about turmeric for a quick sec. It’s a SUPERFOOD. Which means not only does it taste SUPER GOOD, it’s SUPER GOOD FOR YOU. Sorry for the caps. I get excited about food. It has strong antioxidant properties, helps with digestion and not to mention it also aides as an anti-inflammatory! High five for healthy guts, joints and bodies! Along with turmeric, I also threw in some tahini, ginger, garlic, apple cider vinegar and lemon. It’s basically a superfood extravaganza. It gives this super savory bowl a kick of delicious acidity that brightens the whole meal up.

sunshine turmeric dressing

Also, this bowl is soooo customizable. I basically just chose two vegetables I had in my fridge and threw them on a sheet pan and roasted them. I did sweet potatoes and broccoli! But cauliflower would work, regular potatoes, green beans, bell pepper, onion, mushrooms etc. Just be mindful of roasting smaller vegetables! They WILL roast faster than your starchy ones.

drizzling turmeric dressing on roasted veggie bowl

This bowl is super easy! It’s also great for meal prep! Just put the sauce in a separate container so you can warm up the veg goodness before you douse it in the sauce. You should make it tonight for dinner. Or tomorrow for lunch. I promise that even though I’m acting like your body telling you to eat your veggies, that you won’t regret it <3

Roasted Veggie Bowl with Turmeric Dressing and gold fork

Find the recipe below!

5 from 1 vote
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Roasted Veggie Bowls with Turmeric Dressing

These Roasted Veggie Bowls with Turmeric Dressing are filled with delicious caramelized veggies and are matched with a bright yellow sunshine turmeric dressing! It's Filled with ALL of the superfoods and delicious!

Course Main Course
Cuisine American
Keyword roasted veggie bowls, sunshine sauce, turmeric dressing, veggie bowls
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Author Haylie

Ingredients

  • 2 small sweet potatoes
  • 2 small heads of broccoli
  • 1/2 cup quinoa
  • 1 cup water
  • 1 tbsp oil of choice (I used avocado)

For the Turmeric Dressing

  • 1/4 cup tahini
  • 1/2 tsp ground turmeric
  • juice of 1 lemon
  • 2 minced garlic cloves
  • 1/4 tsp ground ginger
  • 1 tbsp avocado oil
  • 2 tbsps water
  • 1 tsp apple cider vinegar
  • salt and pepper to taste
  • 1/4 tsp cayenne (optional - I like it spicy!)

Instructions

  1. Preheat oven to 400 degrees. Wash and cut your veggies into chunks. Place them evenly on a baking sheet. Coat them with oil and salt and pepper. Toss them until they're evenly coated with the spices + oil. Roast for 20 minutes, flipping them halfway through at 10 minutes.

  2. Meanwhile, put 1/2 cup of quinoa with 1 cup of water on the stove on high heat. Let it come to a boil. Once boiling, turn it down to simmer and cover it. Let it sit for 15 minutes. Once done, season with salt, pepper and garlic powder. Add a splash of oil if it gets dry. 

  3. For the turmeric dressing, toss all of the ingredients listed above in a food processor and blend! If it's too thick, you may need to add additional water (but I didn't have that problem!) 

  4. Assemble your bowls. Add quinoa on the bottom, top with the sweet potatoes and broccoli and finish it off with a drizzle of the dressing. 

 

4 comments / Add your comment below


  1. Oh. My. Goodness. This is SO good! As in, I made this for a late lunch today and as soon as I took the first bite, I couldn’t wait to leave a review. I’m sitting at my kitchen table with the plate in front of me eating as I type. Why have I never roasted vegetables before? Roasted broccoli (both with and without the tasty turmeric drizzle) just became my newest favorite thing. Delicious, satisfying, and easy to prepare!

    1. Yessss!! This makes me so happy! Thank you so so much, Joan! 🙂 You’re so sweet! Glad you liked it. Roasted veggies are truly the best. SO easy and delicious!

      1. Update: it also reheats well! I set aside the second portion for lunch to take to work today. The veggies are a little less crunchy, but still tasty!

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