Save 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 made this quinoa bowl when I was seeking a meat-free lunch that didn&t feel boring. The combination of roasted vegetables and homemade dressing turned it into an instant favorite.
Ingredients
- Quinoa: 1 cup quinoa, rinsed
- Water: 2 cups water
- Salt: 1/4 tsp salt
- 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 (for dressing): 2 tbsp (plus more as needed)
- Garlic Clove: 1 minced
- Pinch of Salt: for dressing
- Pumpkin Seeds or Sunflower Seeds: 1/4 cup (optional)
- Fresh Parsley: 2 tbsp chopped (optional)
Instructions
- Prepare Oven & Baking Sheet:
- 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.
- Season & Roast Veggies:
- Meanwhile, 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:
- Roast vegetables for 20–25 minutes, stirring halfway, until tender and caramelized.
- Mix 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.
Save This recipe came together one evening when my daughter wanted something colorful and fun for dinner. Watching her pile on veggies and drizzle the dressing made it a joy to share around our table.
Required Tools
Pot with lid, baking sheet, parchment paper, mixing bowls, whisk, sharp knife and cutting board
Allergen Information
Contains sesame. Gluten-free and dairy-free. Double-check seed packaging for allergy concerns.
Nutritional Information (per serving)
Calories: 320. Total Fat: 13 g. Carbohydrates: 45 g. Protein: 9 g.
Save Bright, nourishing, and easy to prepare, this bowl is perfect for any day you crave wholesome comfort.
Recipe FAQs
- → How do I cook quinoa properly?
Rinse quinoa thoroughly, then simmer in salted water for about 15 minutes until the water is absorbed. Let it sit covered for 5 minutes before fluffing with a fork.
- → What vegetables work best for roasting in this bowl?
Firm vegetables like sweet potatoes, zucchini, bell peppers, red onions, and broccoli roast beautifully, developing caramelized edges and tender interiors.
- → How is the lemon-tahini dressing made?
Whisk tahini with lemon juice, maple syrup or honey, minced garlic, a pinch of salt, and water until smooth and creamy. Adjust water for desired consistency.
- → Can I customize the toppings?
Yes, adding pumpkin or sunflower seeds and fresh parsley adds texture and freshness. Chickpeas or grilled tofu make excellent protein boosters.
- → Is this dish suitable for special diets?
Yes, it is naturally gluten-free and vegan. However, check seed packaging for allergens, and note tahini contains sesame.