Save 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 tried this quinoa bowl on a busy weeknight, and its colorful veggies and simple assembly have made it a staple in my kitchen since.
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Ingredients
- Grain: 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
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Instructions
- Prep 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 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 the prepared baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, cumin, salt, and pepper. Toss to coat.
- Roast Veggies:
- 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:
- 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.
Save My family loves to customize their bowls with extra veggies or crunchy seeds, making weeknight dinners fun and nutritious together.
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Required Tools
Pot with lid, baking sheet, parchment paper, mixing bowls, whisk, sharp knife and cutting board
Allergen Information
Contains sesame. Gluten-free and dairy-free. Double-check seed packaging for cross-contamination if allergies are a concern.
Nutritional Information
Calories: 320, Total Fat: 13 g, Carbohydrates: 45 g, Protein: 9 g (per serving)
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Enjoy this quinoa bowl fresh or keep leftovers for a quick meal. The flavors keep well for up to 3 days in the refrigerator.
Recipe Questions & Answers
- → How do I cook quinoa perfectly?
Rinse quinoa thoroughly to remove bitterness. Boil with salted water, then simmer covered for 15 minutes until water is absorbed. Let stand covered before fluffing with a fork.
- → What vegetables work well for roasting in this bowl?
Sweet potatoes, zucchini, bell peppers, red onions, and broccoli are excellent choices. You can also swap in seasonal veggies like carrots, cauliflower, or Brussels sprouts.
- → How is the lemon-tahini dressing made?
Whisk together tahini, fresh lemon juice, maple syrup or honey, water, minced garlic, and a pinch of salt until smooth. Adjust water for desired consistency.
- → Can I make this dish ahead for meal prep?
Yes, the quinoa and roasted vegetables can be prepared in advance. Store separately and combine with dressing and toppings before serving.
- → What optional toppings enhance this bowl?
Pumpkin or sunflower seeds add crunch, while fresh chopped parsley brightens the flavors and adds a finishing touch.
