Roasted Vegetable Quinoa Bowl

Roasted vegetable quinoa bowl with tahini dressing and fresh parsley

Discover the vibrant and nourishing flavors of our Roasted Vegetable Quinoa Bowl, a perfect plant-based meal that’s both hearty and healthy. This bowl features a base of fluffy quinoa, topped with an array of perfectly roasted vegetables including sweet potatoes, zucchini, and bell peppers.

Drizzled with a tangy tahini dressing and sprinkled with fresh herbs, this dish is a colorful and satisfying option for lunch or dinner. The combination of protein-rich quinoa and nutrient-dense vegetables makes this bowl a balanced meal that’s as delicious as it is nutritious.

Whether you’re meal prepping for the week or looking for a quick, wholesome dinner, this Roasted Vegetable Quinoa Bowl is sure to become a favorite in your recipe collection.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 sweet potato, peeled and diced
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons water (or more for thinning)
  • 1 garlic clove, minced
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook the Quinoa: In a medium pot, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
  2. Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potato, zucchini, bell peppers, and red onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
  3. Prepare the Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, salt, and pepper. Add more water if needed to reach your desired consistency.
  4. Assemble the Bowl: Divide the cooked quinoa between bowls. Top with the roasted vegetables, then drizzle with tahini dressing. Garnish with fresh chopped parsley.
  5. Serve: Enjoy the Roasted Vegetable Quinoa Bowl warm or at room temperature, perfect for a nutritious lunch or dinner.

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