There’s a certain magic in turning humble, seasonal vegetables into a meal that feels like a hug in a bowl. This vegan roast-dinner bowl does exactly that, blending caramelized root veggies, crispy roasted potatoes, smoky chickpeas, and rich, savory gravy.
It’s all the comfort of a classic Sunday roast, reimagined for a plant-based lifestyle without losing an ounce of flavor. What makes this recipe shine is its flexibility. Whether it’s parsnips, carrots, or whatever’s hanging out in your crisper, this bowl adapts beautifully.
For me, it started as a fridge-cleanout meal and quickly became a weekly favorite—nutritious, filling, and perfect for meal prep. Best of all, plant-based meals like this can lower your carbon footprint by up to 50%. It’s delicious, easy, and eco-friendly.
Why I Love This Recipe (And You Will Too)
- A simple way to eat the rainbow: Roasted veggies make eating healthy feel indulgent.
- Incredibly versatile: I’ve swapped potatoes for sweet potatoes and even added a drizzle of tahini—it never gets old.
- Perfect for busy weeks: Roast everything in one pan, whip up the gravy, and you’ve got lunch or dinner sorted for days.
- Family-approved: Even my non-vegan friends ask for seconds. It’s that good!
- Eco-friendly and wallet-conscious: Using seasonal produce makes this as budget-friendly as it is sustainable.
Vegan Roast-Dinner Bowls Recipe
Equipment
- Large rimmed baking sheet
- Medium Saucepan
- Mixing Bowls
Ingredients
- 1 medium head cauliflower cut into florets (about 6 cups total)
- 3 large carrots peeled and sliced at a diagonal into 1-inch chunks
- 3 Tbsp. extra-virgin olive oil divided
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 cup dry quinoa
- 2 cups vegetable broth
- 4 packed cups chopped fresh kale
- 1/4 cup roasted pumpkin seeds
- 1 ripe avocado sliced
- Chopped fresh parsley for garnish
Golden Tahini Dressing
- 1/4 cup tahini well-stirred
- 1 Tbsp. sherry vinegar sub apple cider vinegar
- 1 Tbsp. maple syrup
- 2 tsp. chili garlic sauce
- 1/2 tsp. curry powder
- 1/4 tsp. ground turmeric
- 1/4 tsp. kosher salt or more to taste
Instructions
- Preheat the oven to 425ºF and toss cauliflower florets and carrots with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, tossing halfway through, until crispy and caramelized.
- In a saucepan, bring quinoa and broth to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- Stir in kale and 1 Tbsp. olive oil to the quinoa, cover, and keep warm.
- For the dressing, whisk tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt in a bowl. Gradually add water until smooth and at the desired consistency.
- Assemble by dividing quinoa and kale into bowls, adding roasted veggies and avocado slices, drizzling with Golden Tahini Dressing, and topping with pumpkin seeds and parsley.
