This Roasted Chickpea & Winter Vegetable Quinoa Glow Bowl with Golden Turmeric Tahini Dressing recipe is created with healthy ingredients to elevate your well-being. Enjoy this easy to make bowl as a nourishing vegan dinner or save for meal prep!

Roasted Chickpea & Winter Vegetable Quinoa Glow Bowl with Golden Turmeric Tahini Dressing recipe with kale, broccoli, and butternut squash, with a fork in it, sitting on a wood cutting board.

If you’re looking to nourish your body from the inside out, then I’ve got just the recipe for you.

This Roasted Chickpea & Winter Vegetable Quinoa Glow Bowl with Golden Turmeric Tahini Dressing is packed with antioxidants, nutrients, & plant-based superfoods, to make you illuminate!

It comprises of massaged kale, nutty quinoa, roasted butternut squash, vibrant beets, hearty broccoli, crispy chickpeas, & a turmeric tahini dressing. Needless to say, every bite is full of flavor & nutrition.

Oh & even though this is a phenomenal weeknight dinner option, it’s meal prep approved!

Why You’ll Love This Healthy Winter Glow Bowl Recipe

Full of Flavor & Loaded with Nutrition: Fiber-rich, protein-packed, healthy-fats filled, & so much more. This winter bowl has it all.
The Perfect Meal: This healthy vegan glow bowl recipe is full of nourishment to fuel + fill you up!
Great for Meal Prep: This Roasted Chickpea & Winter Vegetable Quinoa Glow Bowl with Golden Turmeric Tahini Dressing stores well in the fridge, making it a great vegan recipe to meal prep for quick + healthy dinners throughout the week.

Healthy Roasted Chickpea & Winter Vegetable Quinoa Glow Bowl with Golden Turmeric Tahini Dressing recipe with kale, broccoli, and butternut squash, with a fork in it, sitting on a wood cutting board.

Ingredients

Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as some fiber + plant protein.
Organic Quinoa: To provide these bowls with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or multi-color quinoa all work.
Organic Butternut Squash: High in beta-caratone & vitamin C to add some natural sweetness.
Organic Beets: For a pop of color & nourishment. If using Love Beets Organic Classic Vinegar Beets, the roasting part is optional.
Organic Broccoli: Fresh or frozen both will work!
Organic Kale: For the base. If you’re not a fan of kale, you can use spinach or arugula.
Organic Turmeric Tahini Dressing: The perfect dressing to have you glowing from the inside out!

How To Make

Quinoa. Prepare quinoa as package instructions.
Crispy Chickpeas & Vegetables. Preheat the oven to 400 degrees F. On a sheet pan lined with parchment paper, add the drained chickpeas & vegetables. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
Kale. Add chopped kale to a large mixing bowl along with the lemon juice. Massage with clean hands for 1 – 2 minutes to soften the kale. Set aside.
Golden Turmeric Tahini Dressing. In a mixing bowl, combine the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. Divide the greens, quinoa, roasted veggies, and crispy chickpeas, between bowls. Drizzle with turmeric tahini dressing. Enjoy!

Tips for Making this Vegan Glow Bowl Recipe Perfectly

Organic Kale: If you’re not a fan of kale, you can use spinach or arugula.
Organic Vegetables: Feel free to add in even more veggies! I think adding carrots &/or cauliflower florets would pair deliciously!
Organic Beets: If using Love Beets Organic Classic Vinegar Beets the roasting part is optional.
Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!
Organic Turmeric: Use as much or as little as your taste-buds permit. Remember, you can always add more!

Storing & Reheating

As mentioned above, this Roasted Chickpea & Winter Vegetable Quinoa Glow Bowl with Golden Turmeric Tahini Dressing recipe is perfect for healthy vegan leftovers & meal prep!

Fridge Storage. Transfer the ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the vegetables & cooked quinoa to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the fresh greens & the dressing.

Healthy Vegan Roasted Chickpea & Winter Vegetable Quinoa Glow Bowl with Golden Turmeric Tahini Dressing recipe with kale, broccoli, and butternut squash, with a fork in it, sitting on a wood cutting board.

More Healthy Vegan Bowl Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Chickpea & Winter Vegetable Quinoa Glow Bowl with Golden Turmeric Tahini Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

QUINOA

½ cup dry quinoa

CRISPY CHICKPEAS & ROASTED VEGETABLES

1 (15-oz) can chickpeas, drained
3 cups butternut squash, peeled & de-seeded & cubed
2 cups broccoli florets
2 cups beets or 1 (6.5-oz) package Love Beets Organic Classic Vinegar Beets, chopped
2 tsp avocado oil
Sea salt & black pepper, to taste

KALE

3 cups kale, de-stemmed & chopped
Fresh lemon juice

GOLDEN TURMERIC TAHINI DRESSING

¼ cup raw tahini
2 tbsp fresh lemon juice
1 tbsp pure maple syrup
½ – 1 tsp turmeric powder
2 garlic cloves, minced
Sea salt & black pepper, to taste
Spring water, to thin

Cook Mode Prevent your screen from going dark

Instructions

Quinoa. Prepare quinoa as package instructions.
Crispy Chickpeas & Vegetables. Preheat the oven to 400 degrees F. On a sheet pan lined with parchment paper, add the drained chickpeas & vegetables. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
Kale. Add chopped kale to a large mixing bowl along with the lemon juice. Massage with clean hands for 1 – 2 minutes to soften the kale. Set aside.
Golden Turmeric Tahini Dressing. In a mixing bowl, combine the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. Divide the greens, quinoa, roasted veggies, and crispy chickpeas, between bowls. Drizzle with turmeric tahini dressing. Enjoy!

Notes

Organic Kale: If you’re not a fan of kale, you can use spinach or arugula.

Organic Vegetables: Feel free to add in even more veggies! I think adding carrots &/or cauliflower florets would pair deliciously!

Organic Beets: If using Love Beets Organic Classic Vinegar Beets the roasting part is optional.

Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Organic Turmeric: Use as much or as little as your taste-buds permit. Remember, you can always add more!

Storing & Reheating: Transfer the ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the vegetables and cooked quinoa to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the fresh greens & the dressing.