Roasted Vegetable Quinoa Bowl (Printable view)

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

# What You Need:

→ 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 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Quinoa

11 - 1 cup quinoa, rinsed
12 - 2 cups water
13 - 1/4 teaspoon salt

→ Tahini Sauce

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

→ Garnishes

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

# How To Make:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place bell pepper, zucchini, red onion, cherry tomatoes, and carrot on the baking sheet. Drizzle with olive oil and sprinkle with oregano, smoked paprika, salt, and black pepper. Toss until evenly coated and arrange in a single layer.
03 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and lightly browned.
04 - 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.
05 - Whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and water until smooth and pourable.
06 - Divide cooked quinoa among four bowls. Top with roasted vegetables and drizzle generously with tahini sauce. Garnish with fresh parsley and toasted pumpkin seeds.

# Expert Advice:

01 -
  • Everything cooks simultaneously, so you're genuinely done in 50 minutes despite how wholesome it tastes.
  • The tahini sauce transforms what could be a plain grain bowl into something creamy and deeply satisfying.
  • You can prep this on Sunday and eat it all week without the vegetables getting mushy or sad.
02 -
  • Don't skip rinsing the quinoa or it'll taste bitter and slightly soapy, which derails the entire experience.
  • If your tahini sauce breaks or becomes too thick, thin it gradually with water instead of adding lemon juice, which can cause it to seize up.
03 -
  • Toast your pumpkin seeds in a dry pan for just three minutes until they start popping and smelling nutty, which transforms them from an afterthought into something genuinely exciting.
  • Make extra quinoa and roasted vegetables to eat throughout the week—they taste better when they're not rushed, and you'll actually stick to eating well.
Go Back