Roasted Vegetable Quinoa Bowl

The first time I made this bowl, I was trying to clean out my refrigerator before a trip. Now it is the recipe I turn to when I want something that feels like a hug in a bowl but does not weigh me down. The roasted vegetables get sweeter in the oven, and that lemon-tahini dressing ties everything together like magic.

I served this to my sister who claimed she hated quinoa, and she went back for seconds. The crunch of the roasted peppers and the creamy dressing won her over completely.

Ingredients

• 1 medium zucchini, diced: Holds up beautifully in the oven and becomes tender without turning mushy
• 1 red bell pepper, chopped: Adds natural sweetness and gorgeous color to the bowl
• 1 yellow bell pepper, chopped: Brings a different sweetness level that balances the red pepper
• 1 small red onion, sliced: Caramelizes in the oven and adds a gentle bite
• 1 cup cherry tomatoes, halved: Burst in the oven and create little pockets of juicy flavor
• 2 tablespoons olive oil: Helps the vegetables roast evenly and develop those golden edges
• 1 teaspoon dried oregano: Earthy and aromatic, pairs perfectly with roasted vegetables
• 1 teaspoon smoked paprika: Adds a subtle smoky depth that makes the vegetables taste special
• Salt and black pepper, to taste: Essential for bringing out all the vegetable flavors
• 1 cup quinoa, rinsed: Rinsing removes the bitter coating and ensures fluffy results
• 2 cups vegetable broth or water: Broth adds extra flavor, but water works perfectly fine
• Pinch of salt: Even a small amount seasons the quinoa as it cooks
• 3 tablespoons tahini: Creates a rich and creamy base for the dressing
• 1 lemon, juiced: Brightens the entire bowl and cuts through the richness
• 1 tablespoon maple syrup or honey: Balances the tang and brings everything together
• 2 tablespoons water (more as needed): Thins the dressing to the perfect drizzling consistency
• 1 garlic clove, minced: Adds a gentle kick that makes the dressing memorable
• Salt and pepper, to taste: Adjust until the dressing tastes balanced and delicious
• 1/4 cup crumbled feta cheese (optional): Adds a salty tang that complements the sweet vegetables
• 2 tablespoons chopped fresh parsley: Brings freshness and a pop of green
• 2 tablespoons toasted pumpkin seeds: Adds crunch and makes the bowl feel special

Instructions

Get the oven ready:

Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup later.

Season the vegetables:

In a large bowl, toss the zucchini, peppers, onion, and tomatoes with olive oil, oregano, smoked paprika, salt, and pepper until evenly coated.

Roast until tender:

Spread vegetables on the baking sheet and roast for 25 to 30 minutes, stirring halfway through, until they are tender and have golden edges.

Cook the quinoa:

While vegetables roast, combine quinoa, broth, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.

Make the dressing:

Whisk together tahini, lemon juice, maple syrup, water, garlic, salt, and pepper until smooth. Add more water if it seems too thick.

Build your bowls:

Divide quinoa among four bowls and arrange roasted vegetables on top. Drizzle generously with the lemon-tahini dressing.

Add the finishing touches:

Sprinkle with feta, parsley, and pumpkin seeds if using. Serve warm or let it come to room temperature.

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This recipe became my go-to for meal prep Sundays because everything holds up beautifully in the refrigerator. I love pulling it out for lunch and remembering how good it tastes.

Make It Your Own

Sweet potatoes, broccoli, or carrots work wonderfully in place of any vegetables listed. Use whatever looks fresh and inviting at the market.

Add More Protein

Chickpeas or grilled tofu turn this from a side dish into a hearty main. Add them directly to the sheet pan for the last 15 minutes of roasting.

Perfect Pairings

A crisp white wine like Sauvignon Blanc complements the roasted vegetables beautifully. For something nonalcoholic, try sparkling water with a squeeze of fresh lemon.

• The dressing thickens in the refrigerator so add a splash of water when reheating
• Extra pumpkin seeds on top add satisfying crunch
• Fresh herbs like cilantro or basil work just as well as parsley

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This bowl has become my way of turning ordinary vegetables into something I genuinely crave. Hope it brings you the same simple joy it brings me.

Recipe Q&A

→ What vegetables work best in this bowl?

Zucchini, bell peppers, red onion, and cherry tomatoes roast beautifully together. You can also substitute sweet potatoes, broccoli, carrots, or any seasonal vegetables that roast well.

→ Can I make this ahead of time?

Yes, this bowl is excellent for meal prep. Store roasted vegetables, cooked quinoa, and dressing separately in the refrigerator for up to 4 days. Assemble just before serving.

→ How do I prevent the tahini dressing from clumping?

Whisk the tahini with lemon juice and warm water gradually. The mixture may seize initially but will smooth out as you continue adding liquid. Adjust consistency with more water as needed.

→ What can I use instead of quinoa?

You can substitute with brown rice, farro, couscous, or cauliflower rice for a grain-free option. Adjust cooking time according to your chosen grain.

→ How can I add more protein?

Add chickpeas, grilled tofu, roasted chickpeas, or serve with grilled chicken or fish. The quinoa already provides protein, but legumes or animal proteins will boost the content further.