Glow Bowl with Citrus-Ginger Dressing

Elenor Craig

This vibrant Glow Bowl is a celebration of fresh, radiant ingredients that nourish your body from within. Inspired by wellness-driven coastal cuisine, it’s packed with antioxidant-rich vegetables, whole grains, and lean protein—finished with a zingy citrus-ginger dressing that invigorates the palate. Perfect for lunch or dinner, this bowl not only looks stunning with its rainbow hues but leaves you feeling truly revitalized.

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Prep Time 25

Cook Time 30

Total Time 55

Course Main Course

Cuisine Fusion / Other

Servings bowls

Calories 390 kcal

Equipment

Medium saucepan
Sheet pan
Mixing bowl
Whisk
Knife

Ingredients

For the Base:

1 cup quinoa rinsed thoroughly
2 cups water

For the Roasted Vegetables:

1 cup sweet potato peeled and diced into 1/2-inch cubes
1 cup broccoli florets small, bite-sized pieces
1 tablespoon extra virgin olive oil
½ teaspoon sea salt

For the Fresh Toppings:

1 cup shredded purple cabbage thinly sliced
½ cup cucumber thinly sliced into ribbons
1 medium avocado pitted, peeled, and sliced
2 tablespoons chopped fresh cilantro

For the Citrus-Ginger Dressing:

⅓ cup fresh orange juice freshly squeezed for best flavor
1 tablespoon fresh lime juice
1 teaspoon fresh ginger grated finely
2 tablespoons olive oil
1 teaspoon maple syrup optional, for sweetness
¼ teaspoon sea salt

Instructions

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
Place the sweet potatoes and broccoli on the sheet pan. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
Roast the vegetables for 25–30 minutes until fork-tender and slightly caramelized at the edges. Stir halfway for even browning.
Meanwhile, combine quinoa and water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy and water is absorbed. Remove from heat and let rest 5 minutes before fluffing with a fork.
In a small bowl, whisk together orange juice, lime juice, ginger, olive oil, maple syrup (if using), and sea salt to form the dressing. Taste and adjust seasoning.
To assemble the Glow Bowls, start with a scoop of quinoa at the base. Arrange roasted vegetables, cabbage, cucumber ribbons, avocado, and cilantro neatly on top. Drizzle generously with the citrus-ginger dressing.

Notes

For added protein, top with grilled tofu, tempeh, or shredded rotisserie chicken.
Add a pinch of chili flakes to the dressing for heat.
Use precooked quinoa for quicker prep.

Nutrition

Calories: 390kcalCarbohydrates: 45gProtein: 9gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 481mgPotassium: 797mgFiber: 9gSugar: 6gVitamin A: 5255IUVitamin C: 51mgCalcium: 68mgIron: 3mg

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