Roasted Vegetable Quinoa Bowl (Printable)
Vibrant roasted seasonal vegetables and fluffy quinoa topped with creamy, lemony tahini dressing.
# What's Needed:
→ Vegetables
01 - 1 medium zucchini, diced
02 - 1 red bell pepper, diced
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 smoked paprika
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon black pepper
→ Quinoa
10 - 1 cup quinoa, rinsed
11 - 2 cups water
12 - 1/2 teaspoon salt
→ Tahini Dressing
13 - 1/4 cup tahini
14 - 2 tablespoons freshly squeezed lemon juice
15 - 1 tablespoon olive oil
16 - 1 tablespoon maple syrup or honey
17 - 1 garlic clove, minced
18 - 2 to 3 tablespoons water, to thin
19 - 1/4 teaspoon salt
→ Toppings (optional)
20 - 1/4 cup fresh parsley, chopped
21 - 1 tablespoon toasted sesame seeds
22 - 1 avocado, sliced
23 - Lemon wedges
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. On the sheet, combine zucchini, bell pepper, red onion, cherry tomatoes, and carrot. Drizzle with olive oil and season with smoked paprika, salt, and black pepper; toss to coat evenly.
02 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and golden brown.
03 - While vegetables roast, place quinoa, water, and salt into a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - In a small bowl, whisk tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and enough water to achieve a creamy, pourable consistency.
05 - Divide cooked quinoa evenly among four bowls. Top with roasted vegetables and drizzle generously with tahini dressing.
06 - Garnish each bowl with chopped parsley, toasted sesame seeds, avocado slices, and lemon wedges. Serve warm or at room temperature.
# Tips for Success:
01 -
- It tastes like restaurant-quality food but comes together in under an hour with minimal stress.
- The roasting brings out this deep, sweet caramelization that makes even humble vegetables feel special.
- One bowl covers protein, vegetables, and healthy fats without any of that diet-food sadness.
02 -
- Don't skip the rinsing step for quinoa or you'll get a bitter, slightly soapy taste that ruins everything.
- If your dressing breaks or looks grainy, it usually means the tahini was too cold; warm it gently or whisk more water in slowly.
- The real magic happens when you roast long enough to get color; pale vegetables mean you pulled them out too early.
03 -
- Toast your sesame seeds in a dry pan for two minutes before sprinkling them on; the flavor deepens and suddenly they taste like they cost extra.
- Make the tahini dressing a day ahead if you can; the flavors settle and deepen overnight, and your morning self will thank you.