Roasted Vegetable Quinoa Bowl (Printable version)
A vibrant bowl with roasted seasonal vegetables, fluffy quinoa, and zesty lemon-tahini dressing perfect for healthy meals.
# Ingredient list:
→ Vegetables
01 - 1 medium zucchini, diced
02 - 1 red bell pepper, chopped
03 - 1 yellow bell pepper, chopped
04 - 1 small red onion, sliced
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon smoked paprika
09 - Salt and black pepper, to taste
→ Quinoa
10 - 1 cup quinoa, rinsed
11 - 2 cups vegetable broth or water
12 - Pinch of salt
→ Lemon-Tahini Dressing
13 - 3 tablespoons tahini
14 - 1 lemon, juiced
15 - 1 tablespoon maple syrup or honey
16 - 2 tablespoons water (more as needed)
17 - 1 garlic clove, minced
18 - Salt and pepper, to taste
→ Garnishes
19 - 1/4 cup crumbled feta cheese (omit for vegan)
20 - 2 tablespoons chopped fresh parsley
21 - 2 tablespoons toasted pumpkin seeds
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and black pepper. Spread vegetables evenly on the prepared baking sheet.
03 - Roast vegetables for 25–30 minutes, stirring halfway, until tender and lightly browned.
04 - Combine quinoa, vegetable broth, and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
05 - Whisk together tahini, lemon juice, maple syrup, water, minced garlic, salt, and pepper until smooth. Add more water for a thinner consistency if desired.
06 - Divide quinoa among four bowls. Top with roasted vegetables. Drizzle with lemon-tahini dressing.
07 - Garnish with feta cheese, parsley, and pumpkin seeds if desired. Serve warm or at room temperature.
# Expert Tips:
01 -
- The vegetables develop a natural sweetness in the oven that pairs perfectly with the tangy tahini dressing
- You can assemble it ahead of time and it actually tastes better the next day
- Everything roasts on one sheet pan while the quinoa simmers away
02 -
- The roasted vegetables can be prepared up to three days ahead and stored in the refrigerator
- Quinoa cooks perfectly in vegetable broth for extra flavor, but water works well too
03 -
- Cut vegetables into similar sizes so they roast evenly
- Let the roasted vegetables cool slightly on the baking sheet to develop more flavor