Pin A vibrant, healthy bowl featuring nutty quinoa and a medley of roasted seasonal vegetables, topped with a zesty lemon-tahini dressing. Perfect for meal prep or a light lunch.
I first tried a variation of this recipe during a family gathering last autumn, and everyone loved how colorful and satisfying it was.
Ingredients
- Quinoa: 1 cup quinoa, rinsed
- Water: 2 cups
- Salt: 1/4 tsp
- Sweet potato: 1 medium, peeled and diced
- Zucchini: 1, sliced
- Red bell pepper: 1, chopped
- Red onion: 1, cut into wedges
- Broccoli florets: 1 cup
- Olive oil: 2 tbsp
- Smoked paprika: 1/2 tsp
- Ground cumin: 1/2 tsp
- Salt and pepper: to taste
- Tahini: 3 tbsp
- Lemon juice: 2 tbsp
- Maple syrup or honey: 1 tbsp
- Water (dressing): 2 tbsp (plus more as needed)
- Garlic clove: 1, minced
- Salt (dressing): pinch
- Pumpkin seeds or sunflower seeds (optional): 1/4 cup
- Fresh parsley (optional): 2 tbsp, chopped
Instructions
- Prepare oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cook quinoa:
- In a pot, bring quinoa, water, and salt to a boil. Reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Prep vegetables:
- Place sweet potato, zucchini, bell pepper, red onion, and broccoli on the prepared baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, cumin, salt, and pepper. Toss to coat.
- Roast vegetables:
- Roast vegetables for 20–25 minutes, stirring halfway, until tender and caramelized.
- Make dressing:
- In a small bowl, whisk together tahini, lemon juice, maple syrup (or honey), water, minced garlic, and salt until smooth. Add more water to reach desired consistency.
- Assemble bowls:
- Divide cooked quinoa among 4 bowls. Top with roasted vegetables. Drizzle with lemon-tahini dressing. Sprinkle with seeds and fresh parsley, if desired.
- Serve:
- Serve warm or at room temperature.
Pin My family loves how customizing the bowl with different veggies lets everyone personalize their own meal.
Notes
Swap in any affordable seasonal veggies such as carrots, cauliflower, or brussels sprouts. For added protein, top with chickpeas or grilled tofu. Pair with a crisp white wine like Sauvignon Blanc.
Required Tools
Pot with lid, baking sheet, parchment paper, mixing bowls, whisk, sharp knife, and cutting board.
Nutritional Information
Calories: 320. Total Fat: 13 g. Carbohydrates: 45 g. Protein: 9 g per serving.
Pin This quinoa bowl makes weekday lunches more exciting and is a great way to enjoy whatever vegetables are in season.
Recipe Q&A
- → How do I cook quinoa for this bowl?
Rinse quinoa thoroughly, then simmer it in water with a pinch of salt for about 15 minutes until water is absorbed. Let it stand covered for 5 minutes before fluffing with a fork.
- → What vegetables work best for roasting?
Root and seasonal vegetables like sweet potatoes, zucchini, bell peppers, red onion, and broccoli roast well, offering a balance of texture and natural sweetness.
- → How should I prepare the lemon-tahini dressing?
Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, salt, and water until smooth, adding more water to reach your desired consistency.
- → Can I substitute ingredients for dietary preferences?
Yes, you can swap vegetables for others in season or add protein sources like chickpeas or grilled tofu for extra nutrition.
- → What tips improve the roasting process?
Toss vegetables evenly with olive oil and spices, spread them in a single layer, and roast at high heat (425°F/220°C) stirring halfway for even caramelization.