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 on a busy weeknight when I wanted something filling yet light. The combination of roasted vegetables and lemon-tahini dressing keeps everyone asking for seconds.
Ingredients
- Quinoa: 1 cup quinoa (rinsed), 2 cups water, 1/4 tsp salt
- Vegetables: 1 medium sweet potato (peeled and diced), 1 zucchini (sliced), 1 red bell pepper (chopped), 1 red onion (cut into wedges), 1 cup broccoli florets, 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, salt and pepper (to taste)
- Dressing: 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp maple syrup or honey, 2 tbsp water (plus more as needed), 1 garlic clove (minced), pinch of salt
- Optional Toppings: 1/4 cup pumpkin seeds or sunflower seeds, 2 tbsp chopped fresh parsley
Instructions
- Prepare oven and 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.
- Prepare and season 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.
Save This quinoa bowl is a favorite at family gatherings because everyone can customize their toppings and veggies. It brings a pop of color and healthy choices to our table.
Required Tools
Pot with lid, baking sheet, parchment paper, mixing bowls, whisk, sharp knife and cutting board are needed for easy prepping and roasting.
Allergen Information
Contains sesame. Ensure all seeds used are certified allergy-safe if needed. This dish is gluten-free and dairy-free as prepared.
Nutritional Information (per serving)
Calories: 320. Total Fat: 13 g. Carbohydrates: 45 g. Protein: 9 g. These values may vary with seasonal vegetables or added toppings.
Save Try this dish with your favorite roasted veggies for endless variations. The fresh lemon-tahini dressing takes each bite to the next level.
Recipe FAQ
- → How do you cook quinoa perfectly?
Rinse quinoa to remove bitterness, then simmer in water with a pinch of salt. Cover and cook gently until water is absorbed, about 15 minutes. Let it rest covered before fluffing with a fork.
- → What vegetables work best for roasting in this bowl?
Sweet potatoes, zucchini, bell peppers, red onions, and broccoli roast beautifully, caramelizing to enhance natural sweetness and texture.
- → How is the lemon-tahini dressing made creamy?
Whisk tahini with lemon juice, maple syrup, minced garlic, and water until smooth and pourable, adjusting water for desired consistency.
- → Can I substitute ingredients for dietary preferences?
Absolutely, swap seasonal vegetables as desired, add chickpeas or grilled tofu for extra protein, and choose pumpkin or sunflower seeds as toppings.
- → What’s the best way to serve this dish?
Serve warm or at room temperature for versatile enjoyment, making it perfect for meal prep or a light, fresh lunch.
- → How to avoid sogginess in roasted vegetables?
Ensure vegetables are cut evenly and spread in a single layer with enough space on the baking sheet for proper caramelization and crisp edges.