Roasted Vegetable Quinoa Bowl

This Roasted Vegetable Quinoa Bowl is a vibrant, nourishing meal that perfectly balances flavor and health. Featuring tender, caramelized sheet pan vegetables and protein-rich quinoa, it’s a Mediterranean-inspired dish that’s easy to prepare and incredibly satisfying. The creamy tahini sauce adds a luxurious finish, making it an ideal choice for a wholesome lunch or a colorful weeknight dinner.

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The secret to this bowl lies in the roasting process, which brings out the natural sweetness of the bell peppers, carrots, and cherry tomatoes. Paired with the smoky notes of paprika and the brightness of fresh lemon juice, every bite offers a harmonious blend of textures and tastes.

Ingredients

• Vegetables: 1 medium red bell pepper (diced), 1 medium zucchini (sliced), 1 small red onion (cut into wedges), 1 cup cherry tomatoes (halved), 1 medium carrot (sliced), 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper
• Quinoa: 1 cup quinoa (rinsed), 2 cups water, ¼ teaspoon salt
• Tahini Sauce: ¼ cup tahini, 2 tablespoons lemon juice (about 1 lemon), 1 tablespoon maple syrup or honey, 1 garlic clove (minced), 3–4 tablespoons water (to thin), ¼ teaspoon salt
• Garnishes (optional): 2 tablespoons chopped fresh parsley, 2 tablespoons toasted pumpkin seeds

Instructions

Step 1

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

Place bell pepper, zucchini, red onion, cherry tomatoes, and carrot on the baking sheet. Drizzle with olive oil, sprinkle with oregano, smoked paprika, salt, and black pepper. Toss to coat evenly and spread in a single layer.

Step 3

Roast the vegetables for 25–30 minutes, stirring halfway, until tender and lightly browned.

Step 4

Meanwhile, prepare the quinoa: In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Step 5

For the tahini sauce: Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, salt, and enough water to reach a smooth, pourable consistency.

Step 6

To assemble: Divide cooked quinoa among four bowls. Top with roasted vegetables. Drizzle generously with tahini sauce. Garnish with chopped parsley and toasted pumpkin seeds, if desired.

Zusatztipps für die Zubereitung

The tahini sauce is quite versatile and can be made ahead of time. Store it in a sealed container in the refrigerator for up to 3 days. If it thickens too much while chilled, simply whisk in a splash of water before serving.

Varianten und Anpassungen

Feel free to swap the vegetables according to what is in season; sweet potatoes, broccoli, or eggplant are all excellent alternatives. For added protein, you can toss in a can of rinsed chickpeas or serve the bowl with grilled tofu.

Serviervorschläge

Arrange the roasted vegetables beautifully over the bed of fluffy quinoa. Drizzle the lemon-tahini dressing in a zig-zag pattern and finish with a sprinkle of fresh parsley and toasted pumpkin seeds for an extra layer of crunch and flavor.

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With its high fiber content and healthy fats, this Roasted Vegetable Quinoa Bowl is a powerhouse of nutrition that doesn't compromise on taste. Whether enjoyed warm or at room temperature, it remains a reliable and delicious staple for any healthy lifestyle.

Recipe FAQs

→ Can I use other vegetables?

Absolutely. Swap in sweet potato, broccoli, eggplant, or butternut squash based on what's in season. Root vegetables may need a few extra minutes in the oven.

→ How do I store leftovers?

Keep components separate in airtight containers for up to 4 days. The tahini sauce can be refrigerated for 3 days—give it a stir before serving as it may thicken.

→ Can I make this ahead?

Yes. Roast vegetables and cook quinoa up to 3 days ahead. Reheat vegetables in the oven at 350°F for 10 minutes to maintain texture before assembling.

→ What can I substitute for tahini?

Try almond butter, cashew butter, or Greek yogurt for the sauce base. Adjust lemon and water to achieve similar drizzling consistency.

→ How can I add more protein?

Stir in chickpeas during the last 15 minutes of roasting, top with grilled tofu, add a poached egg, or serve alongside grilled chicken or fish.