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.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
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.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
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.
