Roasted Vegetable Quinoa Bowl

This Roasted Vegetable Quinoa Bowl is a vibrant and nourishing meal that perfectly balances the earthy sweetness of sheet pan roasted vegetables with fluffy grains and a luscious, creamy tahini drizzle. It is an ideal choice for anyone seeking a wholesome vegan and gluten-free lunch or dinner that is as satisfying as it is colorful.

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The Mediterranean-inspired flavors come alive through a blend of dried oregano and smoked paprika, while the homemade tahini sauce adds a zesty, nutty finish. Whether you are meal prepping for the week or looking for a quick, healthy weeknight dinner, this bowl is sure to become a favorite.

Ingredients

• Vegetables: 1 medium red bell pepper (diced), 1 medium zucchini (sliced), 1 small red onion (cut into wedges), 1 cup cherry tomatoes (halved), 1 medium carrot (sliced), 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper.
• Quinoa: 1 cup quinoa (rinsed), 2 cups water, ¼ teaspoon salt.
• Tahini Sauce: ¼ cup tahini, 2 tablespoons lemon juice (about 1 lemon), 1 tablespoon maple syrup or honey, 1 garlic clove (minced), 3–4 tablespoons water (to thin), ¼ teaspoon salt.
• Garnishes: 2 tablespoons chopped fresh parsley, 2 tablespoons toasted pumpkin seeds.

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Instructions

1. Preheat and Prep

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Season Vegetables

Place bell pepper, zucchini, red onion, cherry tomatoes, and carrot on the baking sheet. Drizzle with olive oil, sprinkle with oregano, smoked paprika, salt, and black pepper. Toss to coat evenly and spread in a single layer.

3. Roast

Roast the vegetables for 25–30 minutes, stirring halfway, until tender and lightly browned.

4. Cook Quinoa

In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

5. Make Tahini Sauce

Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, salt, and enough water to reach a smooth, pourable consistency.

6. Assemble

Divide cooked quinoa among four bowls. Top with roasted vegetables. Drizzle generously with tahini sauce. Garnish with chopped parsley and toasted pumpkin seeds, if desired.

Zusatztipps für die Zubereitung

Ensure the vegetables are spread in a single layer on the baking sheet to ensure they roast properly rather than steam. Rinsing the quinoa before cooking is essential to remove any natural bitterness and achieve a fluffy result.

Varianten und Anpassungen

You can swap the vegetables according to the season or your preference; sweet potato, broccoli, or eggplant all work beautifully. For extra protein, consider adding a scoop of chickpeas or some grilled tofu to the bowl.

Serviervorschläge

Serve these bowls warm immediately after assembly. To enhance the presentation, garnish with fresh parsley and toasted pumpkin seeds for a satisfying crunch that complements the creamy tahini sauce.

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This Roasted Vegetable Quinoa Bowl is a simple yet elegant meal that brings healthy, whole-food ingredients together in a way that feels both gourmet and comforting. Enjoy this nourishing dish as a complete meal that leaves you feeling satisfied and energized.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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Recipe Questions

→ What vegetables work best for roasting?

Red bell pepper, zucchini, red onion, cherry tomatoes, and carrots roast beautifully. You can also swap in sweet potato, broccoli, eggplant, or Brussels sprouts based on season and preference.

→ How do I prevent quinoa from being mushy?

Rinse quinoa thoroughly before cooking to remove bitter coating. Use a 1:2 ratio of quinoa to water, simmer covered for 15 minutes, then let it steam off-heat for 5 minutes before fluffing with a fork.

→ Can I make this ahead for meal prep?

Yes! Roast vegetables and cook quinoa in advance. Store components separately in airtight containers for up to 4 days. The tahini sauce keeps refrigerated for 3 days. Reheat vegetables and quinoa gently before assembling.

→ What can I use instead of tahini?

If avoiding sesame, try cashew butter, almond butter, or Greek yogurt for a creamy sauce alternative. Adjust lemon and sweetener to taste. Each brings a slightly different flavor profile.

→ How can I add more protein?

Stir in rinsed chickpeas during the last 10 minutes of roasting, add grilled tofu strips, top with roasted chickpeas, or serve alongside baked tempeh. Hemp seeds or toasted nuts also boost protein.

→ What's the best way to roast vegetables evenly?

Cut vegetables into similar-sized pieces so they cook at the same rate. Spread in a single layer without overcrowding the pan, and toss halfway through cooking. This ensures even browning and tenderness.