Roasted Vegetable Quinoa Bowl

This Roasted Vegetable Quinoa Bowl is a vibrant and nourishing meal that brings together the earthy flavors of sheet pan roasted vegetables with fluffy quinoa and a velvety tahini dressing. It is a wholesome choice for anyone looking for a balanced lunch or a satisfying dinner that is as beautiful to look at as it is delicious to eat.

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The magic of this bowl lies in the contrast between the caramelized edges of the roasted zucchini and carrots and the citrusy brightness of the creamy lemon-tahini sauce. Whether you are meal prepping for a busy week or enjoying a slow weekend lunch, this recipe delivers consistent flavor and satisfaction every time.

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: 2 tablespoons chopped fresh parsley, 2 tablespoons toasted pumpkin seeds.

Instructions

Step 1: Preheat and Prepare

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

Step 2: Season the Vegetables

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

Step 3: Roast

Roast the vegetables for 25–30 minutes. Be sure to stir them halfway through the cooking time so they become tender and lightly browned on all sides.

Step 4: Cook the Quinoa

While the vegetables are roasting, combine the rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes before fluffing with a fork.

Step 5: Mix the Sauce

In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup or honey, minced garlic, and salt. Gradually add water until you reach a smooth, pourable consistency.

Step 6: Assemble and Garnish

Divide the cooked quinoa among four bowls. Top each with a generous portion of roasted vegetables. Drizzle the tahini sauce over the top and garnish with chopped fresh parsley and toasted pumpkin seeds.

Zusatztipps für die Zubereitung

To get the best texture for your quinoa, always rinse it under cold water before cooking to remove the saponin, which can cause a bitter taste. For the vegetables, ensure they are cut into relatively uniform sizes so they roast evenly in the oven.

Varianten und Anpassungen

This recipe is highly versatile; you can swap the vegetables based on what is in season, such as using sweet potato, broccoli, or eggplant. If you want to increase the protein, consider adding a scoop of chickpeas or some grilled tofu to the bowl.

Serviervorschläge

Serve these bowls warm for a cozy dinner, or at room temperature for a refreshing lunch. The tahini sauce can be served on the side or drizzled generously over the vegetables and quinoa for maximum flavor in every bite.

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This Mediterranean-inspired Roasted Vegetable Quinoa Bowl is a testament to how simple ingredients can create a sophisticated and satisfying meal. Enjoy the combination of textures and the zesty finish of the lemon-tahini dressing as part of your healthy eating routine.

Recipe FAQs

→ Can I use different vegetables in this bowl?

Absolutely. This versatile dish works beautifully with sweet potato, broccoli, eggplant, Brussels sprouts, or cauliflower. Choose vegetables that roast well and have similar cooking times. Root vegetables may need a few extra minutes in the oven.

→ How do I store leftovers?

Store the roasted vegetables, quinoa, and tahini sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat vegetables and quinoa gently before assembling your bowl, and add the sauce just before serving for the freshest taste.

→ Can I make this bowl ahead for meal prep?

This is perfect for meal prep. Roast the vegetables and cook the quinoa in advance. The tahini sauce can be made up to 3 days ahead and stored in the refrigerator—you may need to add a splash of water when ready to use since it thickens as it sits.

→ What can I substitute for tahini?

If you don't enjoy tahini or have a sesame allergy, try cashew butter, almond butter, or sunflower seed butter blended with lemon juice and a touch of olive oil. The flavor profile will shift slightly, but you'll still achieve a creamy, satisfying sauce.

→ How can I add more protein to this bowl?

Boost the protein content by adding chickpeas (roast them alongside the vegetables), grilled tofu, pan-seared tempeh, or even cooked lentils. Feta cheese or grilled chicken also work beautifully if you're not following a vegan diet. The quinoa already provides about 9 grams of protein per serving.