Roasted Vegetable Quinoa Bowl (Print Version)

Vibrant Mediterranean bowl with roasted vegetables, fluffy quinoa, and creamy tahini sauce ready in 50 minutes.

# Ingredient List:

→ 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 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Quinoa

11 - 1 cup quinoa, rinsed
12 - 2 cups water
13 - 1/4 teaspoon salt

→ Tahini Sauce

14 - 1/4 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 - 1/4 teaspoon salt

→ Garnishes

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

# Steps:

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 vegetables are 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.

# Helpful Hints:

01 -
  • Everything roasts on one pan while the quinoa cooks itself, so you can actually sit down for ten minutes.
  • The tahini sauce is creamy enough to feel indulgent but light enough that you don't need a nap afterward.
  • It tastes even better the next day, which means lunch is already handled.
  • You can swap in whatever vegetables are lurking in your crisper drawer and it still turns out gorgeous.
02 -
  • If you crowd the vegetables on the pan, they'll steam instead of roast and you'll miss out on those crispy caramelized edges.
  • Rinse your quinoa under cold water before cooking or it can taste soapy and bitter, I only had to learn that once.
  • The tahini sauce thickens as it sits, so add a splash of water to loosen it up again before serving leftovers.
03 -
  • Use a really hot oven and don't open the door too early, that's how you get those crispy edges everyone loves.
  • Make a double batch of tahini sauce and keep it in the fridge, it's incredible on roasted chicken, grain bowls, or even as a salad dressing.
  • If your tahini sauce seizes up and gets grainy, just keep whisking and adding water slowly until it smooths out again.
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