Pin this 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 remember whipping up this quinoa bowl as a cheerful centerpiece for weekend gatherings and it was always a hit with everyone from vegans to picky eaters.
Ingredients
- Quinoa: 1 cup rinsed
- Water: 2 cups
- Salt: 1/4 tsp
- 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 clove: 1 minced
- Pinch of salt: for dressing
- Pumpkin seeds or sunflower seeds: 1/4 cup optional
- Fresh parsley: 2 tbsp chopped optional
Instructions
- Prepare oven and pan:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 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.
- Prepare vegetables:
- 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.
- 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 4 bowls. Top with roasted vegetables. Drizzle with lemon-tahini dressing. Sprinkle with seeds and fresh parsley if desired.
- Serving:
- Serve warm or at room temperature.
Pin this Sharing this with family is a comfort as it brings a pop of color and plant-powered nutrition to our table every week.
Required Tools
Pot with lid baking sheet parchment paper mixing bowls whisk sharp knife and cutting board
Allergen Information
Contains sesame from tahini but is gluten-free and dairy-free. Always double-check packaging for cross-contamination.
Nutritional Information
Each serving contains approximately 320 calories 13 g total fat 45 g carbohydrates and 9 g protein.
Pin this This bowl brightens up any meal time with its flavor and color just as good fresh as for leftovers the next day.
Recipe FAQs
- → How do I cook quinoa perfectly?
Rinse quinoa before cooking. Boil it in salted water, then simmer covered for 15 minutes until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
- → What vegetables work best for roasting in this bowl?
Root vegetables like sweet potatoes, along with zucchini, bell peppers, red onions, and broccoli florets roast well and create a flavorful medley.
- → How can I adjust the dressing consistency?
Whisk lemon juice, tahini, maple syrup, garlic, and salt, adding water gradually to reach the desired creamy yet pourable consistency.
- → Can I substitute the seeds topping?
Yes, pumpkin or sunflower seeds add crunch and nutrition. You can swap or omit based on preference or allergies.
- → Is this bowl suitable for special diets?
Yes, it naturally suits vegan and gluten-free diets, but check seed packaging for potential cross-contamination if allergies are a concern.
- → What are good complementary drink options?
A crisp white wine like Sauvignon Blanc pairs nicely, enhancing the bowl’s fresh and nutty flavors.