Carrot and Kale Quinoa Bowl with a Gochujang Vinaigrette

Carrot and Kale Quinoa Bowl

You guys have been following along, so you know it’s been a pretty great year. But it can’t be all fun and games, it’s time for a little detox. I made this quinoa bowl yesterday after a long weekend. So long it went till Tuesday! I roasted the kale and carrots to get a nice brown color on them, and tossed them with quinoa, cucumber, and a vinaigrette made from gochujang, soy sauce, and sesame oil. It hit the spot and energized me enough to go for a run and detox even further!

Carrots on the baking sheet.

When the carrots are done the kale goes in.

Fill your bowl with quinoa, then carrots.

Then add the kale, cucumber, sesame seed, and dressing.

This quinoa bowl packed a lot of flavor from the dressing and roasted veggies and didn’t feel light and boring but rather hearty and complex.

The dressing was sweet, spicy, sour, and savory. Everything a dressing should be! Make this tonight and eat it for leftovers the rest of the week!

Carrot and Kale Quinoa Bowl with a Gochujang Vinaigrette

Roasted carrots and kale combine with the sweet, sour, and spicy gochujang dressing to make this quinoa bowl more than just a healthy lunch.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Korean
Keyword: vegetarian
Servings: 3 people



  • 4 large carrots chopped into 1/2 inch rounds or half rounds
  • 1 bunch kale stems removed and chopped
  • 2 cups quinoa
  • 1/2 english cucumber chopped into matchsticks


  • 2 tablespoons sesame seeds
  • 1 tablespoon gochujang
  • 2 tablespoons soy sauce tamari if gluten free
  • 2 teaspoons grated ginger
  • 1 tablespoon sriracha
  • 2 tablespoons honey maple syrup if vegan
  • 3 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons olive oil



  • mix all ingredients well and set aside.


  • Rinse the quinoa. Cook the quinoa in gently simmering water, like pasta, until tender. Strain in a mesh strainer.
  • roast the carrots at 425 with plenty of oil, salt, and pepper, until browned on one side and tender throughout.
  • Remove carrots from the pan and add the kale, also tossed in oil, salt, and pepper. Roast until browned and crispy.
  • Place some quinoa in a bowl. Top with some carrots, kale, and cucumber. Sprinkle on some sesame seed, and drizzle on some of the dressing. Serve.


  1. Hi! I’m making this recipe right now and it sounds very yummy. A suggestion for your quinoa prep – cook it like rice, not like pasta. For 2 cups of dry quinoa, I would bring 4 cups of water (or maybe broth) to a boil, then add the quinoa and reduce it to low. I usually cook this anywhere from 20 to 35 minutes, depending on how fast it soaks up the water. When you’re done, there’s no need to drain!

  2. This was so tasty! Just made this but substituted farro for quinoa. I’d never roasted kale before and was pleasantly surprised. It was nutty and delicious! It didn’t seem filling enough though. This provided was seemed to be four servings. My friend and I were quite hungry though and split the dish into two servings — but we still ended up hungry again just a few hours later. I think the dish might benefit from another addition. Maybe a protein, tofu, or another roasted vegetable such as sweet potatoes?

  3. I have not made this YET and am wondering….is the gochujang used in the recipe “paste” or “sauce”…there is a difference and curious if it matters here. I have sauce in my pantry. Thanks!

    1. I used the paste originally in this recipe – you could use the sauce but I would add a little more. The paste is more concentrated

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.