Pin 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 I wanted a filling lunch that uses up lots of veggies in my fridge. Playing with the lemon-tahini dressing was a game changer for my weekday meals.
Ingredients
- Quinoa: 1 cup, rinsed
- Water: 2 cups
- Salt: 1/4 tsp
- Sweet potato: 1 medium, peeled and diced
- Zucchini: 1, sliced
- Red bell pepper: 1, chopped
- Red onion: 1, cut into wedges
- Broccoli florets: 1 cup
- Olive oil: 2 tbsp
- Smoked paprika: 1/2 tsp
- Ground cumin: 1/2 tsp
- Salt and pepper: to taste
- Tahini: 3 tbsp
- Lemon juice: 2 tbsp
- Maple syrup or honey: 1 tbsp
- Water: 2 tbsp (plus more as needed)
- Garlic: 1 clove, minced
- Pumpkin seeds or sunflower seeds: 1/4 cup (optional)
- Fresh parsley: 2 tbsp, chopped (optional)
Instructions
- Roast the Veggies:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Place sweet potato, zucchini, bell pepper, red onion, and broccoli on baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, cumin, salt, and pepper. Toss to coat.
- Bake:
- Roast vegetables for 20–25 minutes, stirring halfway, until tender and caramelized.
- Cook the 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.
- Prepare 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:
- Divide cooked quinoa among 4 bowls. Top with roasted vegetables. Drizzle with lemon-tahini dressing. Sprinkle with seeds and fresh parsley, if desired. Serve warm or at room temperature.
Pin This quinoa bowl is now a staple on our family table, especially for cozy Sunday lunches. Everyone loves building their own bowl and adding favorite toppings.
Required Tools
Pot with lid, baking sheet, parchment paper, mixing bowls, whisk, sharp knife and cutting board
Allergen Information
Contains sesame (tahini). Gluten-free and dairy-free. Double-check seed packaging for cross-contamination if allergies are a concern.
Nutritional Information (per serving)
Calories: 320 Protein: 9 g Carbohydrates: 45 g Total Fat: 13 g
Pin This bowl is perfect for sharing with friends or family and is endlessly customizable. Enjoy every nourishing bite.
Recipe Questions
- → How do I cook quinoa for this bowl?
Rinse quinoa well, then simmer in salted water for about 15 minutes until water is absorbed. Let it stand covered before fluffing with a fork.
- → Which vegetables work best for roasting here?
Sweet potato, zucchini, red bell pepper, red onion, and broccoli are ideal, but feel free to swap in other seasonal veggies like carrots or cauliflower.
- → How is the lemon-tahini dressing made?
Whisk tahini with lemon juice, maple syrup (or honey), minced garlic, salt, and water until smooth to create a creamy, zesty dressing.
- → Can this bowl be made ahead for meal prep?
Yes, cook quinoa and roast vegetables in advance, then assemble with dressing and toppings when ready to serve.
- → What toppings add extra texture and flavor?
Sprinkle with pumpkin or sunflower seeds and chopped fresh parsley for crunchy, fresh notes.