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 tried this bowl during a busy week and loved how the flavors came together with minimal effort. It has since become my go-to for a filling vegan meal that's simple yet satisfying.
Ingredients
- Quinoa: 1 cup quinoa rinsed
- Water: 2 cups water
- Salt: 1/4 tsp salt
- Sweet potato: 1 medium peeled and diced
- Zucchini: 1 sliced
- Red bell pepper: 1 chopped
- Red onion: 1 cut into wedges
- Broccoli florets: 1 cup
- Olive oil: 2 tbsp
- Smoked paprika: 1/2 tsp
- Ground cumin: 1/2 tsp
- Salt and pepper: to taste
- Tahini: 3 tbsp
- Lemon juice: 2 tbsp
- Maple syrup or honey: 1 tbsp
- Water (for dressing): 2 tbsp plus more as needed
- Garlic: 1 clove minced
- Pinch of salt: for dressing
- Pumpkin seeds or sunflower seeds: 1/4 cup
- Fresh parsley: 2 tbsp chopped
Instructions
- Prep oven & pan:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cook quinoa:
- In a pot combine quinoa water and salt. Bring to a boil then 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.
- Prepare vegetables:
- Meanwhile place sweet potato zucchini bell pepper red onion and broccoli on baking sheet. Drizzle with olive oil sprinkle with smoked paprika cumin salt and pepper. Toss to coat evenly.
- Roast veggies:
- Roast for 20–25 minutes stirring halfway through until tender and caramelized.
- Make dressing:
- In a small bowl whisk tahini lemon juice maple syrup or honey water minced garlic and a pinch of salt until smooth. Add extra water to thin if needed.
- Assemble bowls:
- Divide cooked quinoa among 4 bowls. Top with roasted vegetables drizzle with lemon-tahini dressing and sprinkle seeds and parsley if desired.
- Serve:
- Enjoy warm or at room temperature.
Save The first time I made this bowl for my family everyone loved customizing their toppings and it made for a fun healthy dinner. Even my pickiest eater went back for seconds!
Required Tools
You'll need a pot with lid baking sheet parchment paper mixing bowls whisk and a sharp knife with cutting board for prepping ingredients.
Allergen Information
Contains sesame (tahini). Gluten-free and dairy-free. Double-check seed packaging for allergy concerns.
Nutritional Information (per serving)
Calories: 320 Total Fat: 13 g Carbohydrates: 45 g Protein: 9 g
Save This bowl is a delicious way to enjoy healthy grains and veggies. Make extras and enjoy nutritious lunches all week!
Recipe Questions & Answers
- → How do you cook quinoa for this dish?
Rinse quinoa thoroughly before boiling with water and a pinch of salt. Simmer covered for 15 minutes, then let it stand off heat for 5 minutes before fluffing with a fork.
- → What vegetables are best for roasting here?
Sweet potato, zucchini, red bell pepper, red onion, and broccoli create a flavorful mix. You can also swap in carrots or cauliflower as seasonal alternatives.
- → How is the dressing prepared?
Whisk together tahini, lemon juice, maple syrup or honey, water, minced garlic, and a pinch of salt until smooth. Adjust water to achieve desired consistency.
- → Can this dish be served cold or warm?
It can be enjoyed warm right after assembly or at room temperature, making it versatile for meal prep.
- → Are there any suggested toppings?
Sprinkle with pumpkin or sunflower seeds and fresh chopped parsley for added texture and freshness.
- → Is this gluten-free and suitable for vegan diets?
Yes, it is free of gluten and animal products, making it suitable for gluten-free and vegan lifestyles.