Pin it 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 these quinoa bowls as a way to enjoy more vegetables in my weekly lunches. Now, this combination of roasted veggies, creamy tahini dressing, and fluffy quinoa is a favorite meal prep option in our home.
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, until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Season and Roast 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 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 vegetables. Drizzle with lemon-tahini dressing. Sprinkle with seeds and fresh parsley, if desired.
- Serve:
- Enjoy warm or at room temperature.
Pin it My family always loves making this dish together, especially trying out different vegetables from the local farmers market. Even picky eaters enjoy the flavors when everything is roasted and topped with a delicious dressing.
Required Tools
Pot with lid, baking sheet, parchment paper, mixing bowls, whisk, sharp knife, and cutting board are all helpful for this recipe.
Allergen Information
This quinoa bowl contains sesame (from tahini). It is gluten-free and dairy-free. For those with allergies, double-check seed packaging for potential cross-contamination.
Nutritional Information
Each serving contains approximately 320 calories, 13 g total fat, 45 g carbohydrates, and 9 g protein.
Pin it This nourishing quinoa bowl comes together quickly and tastes fantastic both fresh and as leftovers. Enjoy it as a light lunch or filling dinner any day of the week.
Recipe FAQs
- → How do I cook quinoa perfectly?
Rinse quinoa under cold water, then boil with water and a pinch of salt. Simmer covered for about 15 minutes until water is absorbed. Let stand off heat for 5 minutes, fluff with a fork before serving.
- → What vegetables work best for roasting in this dish?
Root vegetables like sweet potatoes, as well as zucchini, bell peppers, broccoli, and red onions, roast well and develop sweet, caramelized flavors.
- → How is the lemon-tahini dressing prepared?
Whisk together tahini, fresh lemon juice, maple syrup or honey, minced garlic, water to thin, and a pinch of salt until smooth and creamy.
- → Can I substitute the seeds topping?
Yes, sunflower or pumpkin seeds add crunch and texture, but you can omit or swap with nuts or other preferred toppings.
- → Is this dish suitable for gluten-free and vegan diets?
Yes, it uses naturally gluten-free grains and plant-based ingredients. Just ensure any added toppings comply with dietary needs.