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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


  • 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!)


  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.