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Vegan Curry Roasted Vegetable Quinoa Bowls with Coconut Yogurt in a bowl with a fork in it.

Vegan Curry Roasted Vegetable Quinoa Bowls with Coconut Yogurt

  • Author: Christin Gillespie
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Indian
  • Diet: Vegan


These Vegan Curry Roasted Vegetable Quinoa Bowls with Coconut Yogurt are an unmatched combination. Cauliflower florets and sweet potatoes roasted to perfection in Indian spices, laid on a bed of quinoa and greens, then paired with creamy tahini, as well as tangy coconut yogurt. It’s a flavorful vegan curry bowl recipe that’s full of spice and comfort.



Always opt for organic ingredients.



  • 2 tsp avocado oil 
  • 4 cups cauliflower florets
  • 2 large sweet potatoes, chopped
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • Sea salt & black pepper, to taste


  • 1 bunch kale, stems removed, chopped
  • ½ cup fresh cilantro, chopped
  • ½ fresh lemon juice
  • Sea salt, pinch


  • Fresh cilantro
  • ¼ cup pumpkin seeds
  • ¼ cup tahini
  • ¼ cup coconut yogurt


  1. Quinoa. Prepare quinoa as packaged instructions.
  2. Roasted Veggies. Preheat the oven to 425 degrees F. On a baking sheet, combine the cauliflower florets, diced sweet potatoes, avocado oil, & spices. Toss well to evenly coat. Transfer to the oven and roast for 25 minutes, flipping halfway. 
  3. Kale. Begin by washing and drying your kale and chopping it into small pieces. Then add it to a large bowl with a healthy pinch of sea salt, the chopped cilantro, and fresh squeezed lemon. Using your clean hands to massage the kale.
  4. Assemble. Divide kale and quinoa between bowls. Top with roasted cauliflower & sweet potato. Drizzle over the tahini, sprinkle the pumpkin seeds, fresh cilantro, and pair with a dollop of coconut yogurt. Enjoy!


Organic Cauliflower: Both fresh or frozen cauliflower works perfectly for this recipe.

Organic Vegetables: Add in even more vegetables, such as roasted carrots, bell peppers, cumber, tomatoes, etc. 

Organic Protein: Feel free to add even more plant protein – such as roasted chickpeas or cooked lentils.

Organic Coconut Yogurt: Be sure to use a plain flavor. My favorite brand is Culina. They are truly about quality, while making the most delicious coconut yogurt ever. The texture is super thick, creamy, & tangy…making it perfect for our vegan curry bowls.

Baking: Be sure to flip the vegetables halfway. This ensures even baking. 

Storing & Reheating: Transfer ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy. To reheat, preheat the oven to 350 degrees F. Transfer the roasted veggies and quinoa to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the kale, tahini, seeds, cilantro, and coconut yogurt.

Keywords: vegan curry bowls, curry roasted vegetables, vegan quinoa bowls