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 discovered this recipe when searching for simple, nourishing ideas after a busy week. Quinoa bowls have become my reliable go-to for satisfying lunches, especially with leftover veggies.<
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 (for dressing): 2 tbsp (plus more as needed)
- Garlic clove: 1, minced
- Pinch of salt: for dressing
- Pumpkin seeds or sunflower seeds: 1/4 cup (optional)
- Fresh parsley: 2 tbsp, chopped (optional)
Instructions
- Prepare oven and bakeware:
- 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.
- Roast vegetables:
- 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.
- Bake vegetables:
- 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.
Pin My kids love assembling their own bowls and choosing their favorite toppings. The best part is we get to enjoy different vegetable combinations each time.
Nutritional Information
Each serving has about 320 calories, 13 g total fat, 45 g carbohydrates, and 9 g protein.
Required Tools
You will need a pot with lid, baking sheet, parchment paper, mixing bowls, whisk, sharp knife and cutting board for easy prep.
Serving Suggestions
Swap in any affordable seasonal veggies such as carrots or brussels sprouts. Pair this bowl with a crisp white wine, or top with chickpeas for extra protein.
Pin This quinoa bowl is sure to become a regular in your rotation. Simple, colorful, and satisfying for any occasion.
Recipe FAQ
- → How do I cook quinoa perfectly?
Rinse quinoa well, then simmer in salted water until water is absorbed (about 15 minutes). Let it rest covered for 5 minutes before fluffing with a fork.
- → Which vegetables work best for roasting in this bowl?
Sweet potatoes, zucchini, bell peppers, red onions, and broccoli roast nicely, becoming tender and caramelized with olive oil and spices.
- → How can I adjust the dressing consistency?
Whisk tahini, lemon juice, maple syrup, garlic, and salt, then add water gradually to reach desired smoothness.
- → Can I add protein to this dish?
Yes, topping with chickpeas or grilled tofu enhances protein content while maintaining the bowl’s vibrant flavors.
- → Are there any allergy considerations with the ingredients?
This bowl contains sesame from tahini. Always check seed packaging for cross-contamination if allergies are a concern.
- → What is the best way to serve this dish?
Serve warm or at room temperature, making it convenient for meal prep and enjoyable any time.