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.
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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
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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.
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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.
