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 these quinoa bowls when I had leftover veggies in the fridge. Roasting brings out their sweetest flavors, and everyone at home enjoyed how hearty and satisfying the bowls were. It has since become a staple for busy nights and weekend lunches.
Ingredients
- Grain: 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; 2 tbsp olive oil; 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
- Prep Oven and Vegetables:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Place sweet potato, zucchini, bell pepper, red onion, and broccoli on the prepared baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, cumin, salt, and pepper. Toss to coat.
- Cook Quinoa:
- In a pot, bring quinoa, water, and salt to a boil. Reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Roast Vegetables:
- Roast vegetables for 20–25 minutes, stirring halfway, until tender and caramelized.
- Make Dressing:
- In a small bowl, whisk together tahini, lemon juice, maple syrup (or honey), water, minced garlic, and salt until smooth. Add more water to reach desired consistency.
- Assemble Bowls:
- Divide cooked quinoa among four bowls. Top with roasted vegetables. Drizzle with lemon-tahini dressing. Sprinkle with seeds and fresh parsley, if desired. Serve warm or at room temperature.
Save My family loves to build their own bowls, adding extra seeds or herbs for crunch and flavor. We sometimes double the dressing so there's enough for everyone to drizzle generously.
Required Tools
Pot with lid, baking sheet, parchment paper, mixing bowls, whisk, sharp knife and cutting board
Allergen Information
Contains sesame (tahini). Gluten-free and dairy-free. Double-check seed packaging for cross-contamination if allergies are a concern.
Nutritional Information (per serving)
Calories: 320, Total Fat: 13 g, Carbohydrates: 45 g, Protein: 9 g
Save These quinoa bowls are perfect for prepping in advance—just store components separately and assemble when ready to eat. Enjoy with friends or family for a nourishing meal.
Recipe FAQ
- → What grains work best in this bowl?
Quinoa is preferred for its nutty flavor and texture, but other grains like bulgur or farro can be used if desired.
- → Can I use different vegetables in this dish?
Absolutely! Seasonal vegetables like carrots, cauliflower, or brussels sprouts can be substituted to suit availability and preference.
- → How is the dressing prepared?
The dressing blends tahini, lemon juice, maple syrup or honey, minced garlic, water, and a pinch of salt until creamy and smooth.
- → Is it possible to make this bowl ahead of time?
Yes, both quinoa and roasted veggies can be prepared in advance and assembled when ready, making it ideal for meal prep.
- → What toppings enhance the flavor and texture?
Adding pumpkin or sunflower seeds provides crunch, while fresh parsley adds a bright herbal note.