Roasted Vegetable Quinoa Bowl (Print)

Vibrant bowl with roasted vegetables, fluffy quinoa, and creamy tahini for wholesome Mediterranean-inspired meals.

# Components:

→ Vegetables

01 - 1 medium red bell pepper, diced
02 - 1 medium zucchini, sliced
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 dried oregano
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Quinoa

11 - 1 cup quinoa, rinsed
12 - 2 cups water
13 - 1/4 teaspoon salt

→ Tahini Sauce

14 - 1/4 cup tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon maple syrup
17 - 1 garlic clove, minced
18 - 3 to 4 tablespoons water
19 - 1/4 teaspoon salt

→ Garnishes

20 - 2 tablespoons fresh parsley, chopped
21 - 2 tablespoons toasted pumpkin seeds

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place bell pepper, zucchini, red onion, cherry tomatoes, and carrot on the baking sheet. Drizzle with olive oil, sprinkle with oregano, smoked paprika, salt, and black pepper. Toss to coat evenly and spread in a single layer.
03 - Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
04 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
05 - Whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and enough water to reach a smooth, pourable consistency.
06 - Divide cooked quinoa among four bowls. Top with roasted vegetables. Drizzle generously with tahini sauce. Garnish with chopped parsley and toasted pumpkin seeds.

# Expert Advice:

01 -
  • Everything roasts on one pan while the quinoa simmers, so cleanup is nearly effortless.
  • The tahini sauce turns simple roasted vegetables into something creamy and crave-worthy.
  • You can swap in whatever vegetables are wilting in your crisper drawer and it still tastes fantastic.
02 -
  • Rinse the quinoa thoroughly under cold water or it can taste bitter and slightly soapy.
  • Do not overcrowd the baking sheet or the vegetables will steam instead of roast, losing that caramelized edge.
  • Add water to the tahini sauce gradually because tahini seizes up at first, then loosens into a creamy drizzle.
03 -
  • Use parchment paper instead of foil so the vegetables don't stick and you can lift them off the pan easily.
  • Make a double batch of tahini sauce and keep it in a jar for drizzling over roasted vegetables, salads, or grain bowls all week.
  • If your tahini sauce tastes too sharp, add another teaspoon of maple syrup or a pinch of salt to balance it out.
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