Save to Pinterest 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've made this quinoa bowl for both busy weeknights and relaxed Sunday lunches—it always brings smiles with its bright flavors. Roasting the veggies fills the kitchen with a cozy aroma that makes cooking feel extra satisfying.
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: 2 tbsp (plus more as needed)
- Garlic clove: 1, minced
- Pinch of salt: for dressing
- Pumpkin seeds or sunflower seeds: 1/4 cup, optional topping
- Fresh parsley: 2 tbsp, chopped, optional topping
Instructions
- Roast the vegetables:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange sweet potato, zucchini, red bell pepper, red onion, and broccoli on baking sheet. Drizzle with olive oil and season with smoked paprika, cumin, salt, and pepper. Toss to coat.
- Cook the quinoa:
- In a pot, bring quinoa, water, and salt to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
- Roast until tender:
- Roast prepared vegetables for 20–25 minutes, stirring halfway, until tender and caramelized.
- Prepare 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 veggies. Drizzle with dressing and sprinkle with seeds and parsley if desired.
- Serve:
- Enjoy warm or at room temperature.
Save to Pinterest My family loves customizing their bowls with extra seeds and a sprinkle of fresh parsley—everyone gets their perfect match at the table.
Required Tools
Pot with lid, baking sheet, parchment paper, mixing bowls, whisk, sharp knife and cutting board
Allergen Information
Contains sesame (tahini)—double check seed packaging for cross-contamination. This dish is gluten-free and dairy-free.
Nutritional Information
Calories: 320, Total Fat: 13 g, Carbohydrates: 45 g, Protein: 9 g per serving
Save to Pinterest Finish the bowl with extra herbs for freshness—it's a simple way to elevate the dish for lunch or dinner.
Recipe Questions & Answers
- → How do I cook quinoa to keep it fluffy?
Rinse quinoa thoroughly, then simmer in salted water until absorbed. Let it stand covered for 5 minutes before fluffing with a fork to separate the grains.
- → What vegetables work best for roasting in this bowl?
Sweet potatoes, zucchini, bell peppers, red onions, and broccoli create a balanced medley, but feel free to substitute with seasonal veggies like carrots or cauliflower.
- → How can I make the lemon-tahini dressing smoother?
Whisk tahini with lemon juice, maple syrup, garlic, and water incrementally until reaching a creamy consistency that’s easy to drizzle.
- → Can I add extra protein to this dish?
Yes, topping with chickpeas or grilled tofu boosts protein content without altering the dish’s fresh, vibrant character.
- → What spices enhance the roasted vegetables?
Smoked paprika and ground cumin bring a warm, earthy aroma that complements the natural sweetness of the vegetables when roasted.