Save 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 this quinoa bowl on a busy weeknight when I wanted something filling and fresh. The roasted vegetables added so much flavor and the lemon-tahini dressing brought it all together beautifully.
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
- Olive oil: 2 tbsp for roasting vegetables
- Spices: 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
- Roast Vegetables:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Add sweet potato, zucchini, bell pepper, red onion, and broccoli. Drizzle with olive oil, sprinkle with smoked paprika, cumin, salt, and pepper. Toss to coat and roast for 20 to 25 minutes, stirring halfway, until tender.
- Cook Quinoa:
- Combine quinoa, water, and salt in a pot. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes, until the water is absorbed. Remove from heat, let stand covered for 5 minutes, and fluff with a fork.
- Prepare Dressing:
- Whisk tahini, lemon juice, maple syrup or honey, water, minced garlic, and salt until smooth. Add water for desired consistency.
- Assemble Bowls:
- Divide quinoa among 4 bowls. Top with roasted vegetables. Drizzle with dressing. Sprinkle with seeds and chopped parsley if desired. Serve warm or at room temperature.
Save My family loves building their own bowls from the colorful array of veggies. Even picky eaters enjoy adding their favorite toppings for a personalized meal.
Nutritional Information
Each serving contains 320 calories, 13 g total fat, 45 g carbohydrates, and 9 g protein.
Recipe Variations
For extra protein, add grilled tofu or chickpeas. Switch up the vegetables as seasons change — carrots and brussels sprouts are great swaps.
Serving Suggestions
Pair this quinoa bowl with a crisp salad or enjoy alongside your favorite chilled beverage.
Save This quinoa bowl is a nourishing, colorful staple you'll want to make again and again. Enjoy experimenting with new veggie combos each time!
Recipe Guide
- → How do I ensure quinoa is fluffy and not mushy?
Rinse quinoa well before cooking to remove bitterness. Use a 2:1 water to quinoa ratio, bring to a boil, then simmer covered for 15 minutes. Let stand off heat for 5 minutes before fluffing with a fork.
- → Can I substitute the vegetables?
Yes, any seasonal vegetables like carrots, cauliflower, or Brussels sprouts can be used. Adjust roasting time accordingly to ensure tenderness and caramelization.
- → How is the lemon-tahini dressing prepared?
Whisk together tahini, lemon juice, maple syrup or honey, water, minced garlic, and a pinch of salt until smooth. Add water gradually to reach desired consistency.
- → What toppings work well with this bowl?
Pumpkin seeds or sunflower seeds add crunch, while fresh chopped parsley offers a burst of color and herbal brightness.
- → Is this suitable for a vegan diet?
Yes, this bowl is vegan and gluten-free. Ensure any optional sweeteners like honey are replaced with maple syrup for strict vegan preferences.