Roasted Veggie Bowls with Turmeric Dressing

bowl with dressing on it and fork in the 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 is delicious!

This recipe was originally published in January 2018 – I’ve since updated the photos!

You guys – this recipe is one of my go-to’s to make from the blog so I knew I wanted to re-photograph it to show how delicious it truly is. 

I’m making a conscious effort to eat more vegetables this year – not to lose weight or anything, just for my own personal self – so this bowl 100% works for that goal!

Why You’ll Love this Bowl: 

Oh these bowls make my heart sing! First off, they’re so incredibly easy to make AND to meal prep for the week ahead if you so desire. The veggies are roasted on one sheet pan and then the quinoa is cooked in a pot – super easy to store those for a few days ahead. 

Also – if you’re not a fan of quinoa, you can do couscous, orzo, rice, whatever floats your boat.

Overall, these bowls are just wonderful. You have the creamy quinoa, flavorful crunchy golden brown roasted vegetables and to top it all off – this zippy, light and antioxidant filled turmeric dressing! 

turmeric dressing dripping off of spoon into white bowl

I’m obsessed with 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 is a major superfood. Which means not only does it taste super good, it’s super good for you! 

It has strong antioxidant properties, helps with digestion and not to mention it also aids as an anti-inflammatory! 

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 🙂

close up of sweet potatoes in bowl with drizzled dressing

Another thing I love about this bowl is that it’s so versatile and customizable to personal preference! 

I basically just chose two vegetables I had in my fridge and threw them on a sheet pan and roasted them. I made 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 so keep an eye on those 🙂

So, let’s get into how you make this bowl!

Ingredients You Need: 

  • Sweet Potatoes 
  • Broccoli 
  • Quinoa 
  • Water (or broth)
  • Avocado Oil 
  • Tahini 
  • Ground turmeric, ground ginger 
  • Fresh garlic 
  • Apple cider vinegar 
  • Salt and pepper to taste 

Best Bowl Making Tips: 

Start by preheating the oven to 400 degrees. 

Begin by cutting up all of the veggies! Add to a large sheet pan and add on some oil, salt, pepper and any other spices you might like! I always add salt, pepper and garlic powder. Use your hands to make sure the veggies are coated with the spices and oil and then pop them in!

before and after photos of unroasted vs. roasted veggies on sheet pan

While they are roasting, go ahead and whip up the turmeric dressing. Combine all of the ingredients into a food processor and let it blend! Add more water if needed to thin it out to your desired consistency. 

Be sure to taste the dressing and adjust the seasoning if needed. More salt? Add it! More spice? Add it! Don’t be afraid to adjust based on your liking 🙂 

Set the dressing aside from now as you make the quinoa! You can use water to cook the quinoa or broth for additional flavor. 

cooked quinoa in pot with wooden spoon

Once the quinoa is done, taste and add salt, pepper and even some butter if you’d like for extra flavor!

Be sure to flip the veggies halfway through cooking 🙂 

drizzling dressing on top of bowl

And then it’s basically ready to go! Add the quinoa to a bowl, the roasted veggies and of course, drizzle a generous amount of dressing on top.

mixed veggies and dressing in bowl

Time to eat up!

Protein Add-On’s: 

  • Grilled Chicken 
  • Salmon 
  • Chicken sausage 
  • Beans (I think that garbanzo beans would be the best!)

Storing Leftovers: 

Store the cooked veggies in a tightly sealed tupperware container in the fridge for up to 3 days – same with the quinoa. Store the dressing in a jar in the fridge as well. 

When you’re ready to enjoy another bowl, simply warm everything up in the microwave and then add on the dressing.

Did you enjoy this recipe? Here are a few others you might like: 

Spicy Sweet Potato Nachos 

One Pan Chicken Sausage and Veggies with Chimichurri Sauce

Healthy Sheet Pan Sausage and Veggies 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 4 votes

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


  • 2 medium sweet potatoes, diced into small chunks
  • 2 small heads of broccoli, diced
  • salt, pepper and garlic powder to taste
  • 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!)


  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 and garlic powder. 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 (or broth) 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 bit of butter if desired for extra flavor!

  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!) - taste and adjust seasoning if needed.

  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. 

Recipe Notes

Be sure to taste and adjust seasoning as needed in this recipe - don't be afraid to add more salt, pepper, cayenne, garlic etc to fit your preferences.


14 comments / Add your comment below

  1. 5 stars
    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!

    2. Hey Joan! Wondering why also!!! That’s the way that my husband, myself and kids love, LOVE eating or veggies!! You will never eat your veggies an other way!

  2. 5 stars
    Made this for lunch today and it was EXCELLENT! I’m trying to eat less meat but sometimes don’t get full from vegetarian meals. That was not a problem here!! Very filling, plus I added some avocado and hemp seeds on top and it was delicious. It came together really quickly too! We also had a little extra dressing which we ate later in the day by dipping some cauliflower in it for a delicious snack. Thank you!!!

    1. Hi Jane! YAAAY! Makes me so happy that you loved this meal! I absolutely love the idea of the avocado and hemp seeds on top – delicious! I’m glad it was helpful for you on your journey to eat less meat! 🙂 Thank you for your kind words!

  3. 5 stars
    This was so good. I usually make roasted veggies with my quinoa but to add that turmeric dressing just made it that much better. This will be come a staple in my household. Also, how long can the dressing last in the fridge?

    1. Thank you so much, Andrea! SO so glad you liked this recipe 🙂 I would say the dressing can be stored for 3-4 days…you might have to add a squeeze of fresh lemon or pinch of salt to liven it back up near the end though. Thank you again!! -Haylie

  4. 5 stars
    I made this for my grandma who has rheumatoid arthritis as it’s FULL of anti-inflammatory ingredients. Not gonna lie….I kept some for myself because it’s DELICIOUS. I added cauliflower and chickpeas as well. I haven’t even made it to my grandma’s house yet, but I know she’s going to love it.

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