Roasted Vegetable Quinoa Bowl (Print View)

Colorful roasted vegetables and fluffy quinoa drizzled with creamy tahini sauce. A wholesome Mediterranean-inspired meal ready in under an hour.

# What You'll Need:

→ Vegetables

01 - 1 medium red bell pepper, diced
02 - 1 medium zucchini, sliced
03 - 1 small red onion, cut into wedges
04 - 1 cup cherry tomatoes, halved
05 - 1 medium carrot, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon smoked paprika
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper

→ Quinoa

11 - 1 cup quinoa, rinsed
12 - 2 cups water
13 - 0.25 teaspoon salt

→ Tahini Sauce

14 - 0.25 cup tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon maple syrup
17 - 1 garlic clove, minced
18 - 3 to 4 tablespoons water
19 - 0.25 teaspoon salt

→ Garnishes

20 - 2 tablespoons fresh parsley, chopped
21 - 2 tablespoons toasted pumpkin seeds

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place bell pepper, zucchini, red onion, cherry tomatoes, and carrot on the baking sheet. Drizzle with olive oil and sprinkle with oregano, smoked paprika, salt, and black pepper. Toss to coat evenly and spread in a single layer.
03 - Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
04 - 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.
05 - Whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and enough water to achieve a smooth, pourable consistency.
06 - Divide cooked quinoa among four bowls. Top with roasted vegetables. Drizzle generously with tahini sauce. Garnish with chopped parsley and toasted pumpkin seeds.

# Expert Insights:

01 -
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
  • The roasted vegetables get this incredible caramelized sweetness that makes you forget they're technically healthy.
  • It's endlessly flexible, so you can use whatever vegetables you have without feeling like you're cheating.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a bitter, slightly soapy taste that's hard to forget.
  • Roast your vegetables at a high enough temperature that they actually caramelize, not just steam, or the whole thing falls flat.
  • The tahini sauce thickens slightly as it cools, so make it a little thinner than you think you want it.
03 -
  • Toast your pumpkin seeds in a dry pan over medium heat for just a few minutes until they smell nutty, and they'll add so much more flavor than the raw version.
  • Make an extra batch of tahini sauce and use it on everything all week, from roasted vegetables to grain bowls to simple salads.
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