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Curry Roasted Vegetable Quinoa bowls with cauliflower, sweet potatoes, chickpeas, kale and a creamy tahini dressing!

Curry Roasted Vegetable Quinoa Bowls

Super easy curry roasted vegetable quinoa bowls and they totally hit the spot
Course Main Course
Cuisine Indian
Keyword curry, quinoa bowl, roasted veg
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 438kcal
Author Alyssa Rimmer



  • Preheat the oven to 425ºF. Spray a baking sheet with non-stick cooking spray (I like avocado oil spray). Place cauliflower, sweet potatoes and chickpeas on the baking sheet.
  • In a small bowl, whisk together 3 tablespoons olive oil, curry powder, turmeric, cumin, salt and paprika. Pour dressing over the veggies and toss to combine. Roast on the center rack for 20 - 30 minutes, flipping halfway through.
  • While the veggies are roasting, add quinoa and vegetable broth to a small saucepan. Bring to a boil, cover and reduce to simmer for 15 minutes. Remove from heat and allow to cool until ready to serve.
  • For the kale, begin by removing the stems, then tear it into small pieces and add it to a large mixing bowl. Drizzle with remaining tablespoon of olive oil and the juice of the lemon. Massage with your hands until the kale has softened.
  • When vegetables are done roasting, remove them from the oven and divide between four bowls. Add equal amounts of quinoa and kale to all of the bowls, then drizzle with tahini dressing of choice.


Calories: 438kcal | Carbohydrates: 56g | Protein: 13g | Fat: 19g | Saturated Fat: 2g | Sodium: 1301mg | Potassium: 701mg | Fiber: 10g | Sugar: 3g | Vitamin A: 6610IU | Vitamin C: 48.1mg | Calcium: 105mg | Iron: 4.5mg