Save to Pinterest 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 first created this quinoa bowl when trying to incorporate more whole grains and vibrant produce into my weekday lunches. The combination is so satisfying and the lemon-tahini dressing makes everything pop.
Ingredients
- Quinoa: 1 cup quinoa rinsed; 2 cups water; 1/4 tsp salt
- Vegetables: 1 medium sweet potato peeled and diced; 1 zucchini sliced; 1 red bell pepper chopped; 1 red onion cut into wedges; 1 cup broccoli florets; 2 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; salt and pepper to taste
- Dressing: 3 tbsp tahini; 2 tbsp lemon juice; 1 tbsp maple syrup or honey; 2 tbsp water (plus more as needed); 1 garlic clove minced; pinch of salt
- Optional Toppings: 1/4 cup pumpkin seeds or sunflower seeds; 2 tbsp chopped fresh parsley
Instructions
- Prepare Oven & Sheet:
- 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.
- Prep & Roast Veggies:
- Meanwhile 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 to Perfection:
- 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.
- Serve:
- Serve warm or at room temperature.
Save to Pinterest Every time I bring this bowl to family gatherings the fresh and bright flavors spark great conversation and smiles around the table.
Notes
Swap in any affordable seasonal veggies like carrots cauliflower brussels sprouts. For added protein top with chickpeas or grilled tofu. This bowl pairs beautifully with a crisp white wine like Sauvignon Blanc.
Required Tools
Pot with lid baking sheet parchment paper mixing bowls whisk sharp knife and cutting board are all you need for perfect prep.
Nutritional Information
Per serving: Calories 320 Total Fat 13 g Carbohydrates 45 g Protein 9 g.
Save to Pinterest This quinoa bowl is proof that healthy eating can be beautiful and flavorful. Enjoy fresh or as leftovers for quick lunches.
Common Recipe Questions
- → How do I cook quinoa properly?
Rinse quinoa thoroughly, then simmer it in salted water for about 15 minutes until all water is absorbed. Let it stand covered for 5 minutes before fluffing to separate the grains.
- → What vegetables work best for roasting in this bowl?
Sweet potato, zucchini, red bell pepper, red onion, and broccoli are ideal. You can also swap in other seasonal vegetables like carrots or cauliflower based on availability.
- → How is the lemon-tahini dressing made?
Whisk together tahini, fresh lemon juice, maple syrup or honey, minced garlic, salt, and water until smooth, adjusting water to achieve desired drizzle consistency.
- → Can this dish be prepared ahead of time?
Yes, quinoa and roasted vegetables can be made in advance and stored separately. Assemble and drizzle dressing just before serving for best texture and flavor.
- → Are there any suggested toppings to enhance texture?
Adding pumpkin or sunflower seeds and fresh chopped parsley provides a delightful crunch and fresh herbal notes to complement the bowl.