Roasted Vegetable Quinoa Bowl (Print Version)

A vibrant bowl with roasted vegetables, fluffy quinoa, and creamy tahini sauce for wholesome meals.

# Components:

→ Vegetables

01 - 1 medium red bell pepper, diced
02 - 1 medium zucchini, sliced
03 - 1 small red onion, cut into wedges
04 - 1 cup cherry tomatoes, halved
05 - 1 medium carrot, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Quinoa

11 - 1 cup quinoa, rinsed
12 - 2 cups water
13 - ¼ teaspoon salt

→ Tahini Sauce

14 - ¼ cup tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon maple syrup or honey
17 - 1 garlic clove, minced
18 - 3 to 4 tablespoons water
19 - ¼ teaspoon salt

→ Garnishes

20 - 2 tablespoons fresh parsley, chopped
21 - 2 tablespoons toasted pumpkin seeds

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. Combine bell pepper, zucchini, red onion, cherry tomatoes, and carrot on the prepared sheet. Drizzle with olive oil and sprinkle with oregano, smoked paprika, salt, and black pepper. Toss until evenly coated and spread in a single layer.
02 - Transfer baking sheet to preheated oven and roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender with light browning on edges.
03 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil over high heat, reduce to low heat, cover with lid, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - In a mixing bowl, whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and salt. Gradually add water while whisking until sauce reaches smooth, pourable consistency.
05 - Divide cooked quinoa evenly among four serving bowls. Top each with equal portions of roasted vegetables. Drizzle generously with tahini sauce. Top with chopped parsley and toasted pumpkin seeds if desired.

# Expert Advice:

01 -
  • Everything roasts on one pan while the quinoa cooks itself, so you're barely juggling anything.
  • The tahini sauce ties it all together with a creamy, tangy richness that makes even plain vegetables taste luxurious.
  • It's endlessly adaptable, so you can use whatever vegetables are sitting in your fridge and it still works.
  • Leftovers taste even better the next day once the flavors have mingled overnight.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those caramelized edges.
  • Rinse the quinoa well before cooking to remove the natural coating that can make it taste bitter or soapy.
  • Add water to the tahini sauce gradually, it can go from too thick to too thin in one tablespoon, so mix and check as you go.
03 -
  • Taste the tahini sauce before you serve it, a little extra lemon or salt can make all the difference.
  • Use a large enough baking sheet so the vegetables have space to breathe, crowding them will give you mushy vegetables instead of roasted ones.
  • If your tahini is too thick or separated, stir it well before measuring, or warm the jar in hot water to loosen it up.
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