Description
This roasted vegetable quinoa bowl is a hearty, plant-based meal featuring caramelized vegetables, fluffy quinoa, and a creamy lemon tahini sauce. Naturally gluten-free and vegan, it’s perfect for meal prep or a nourishing weeknight dinner.
Ingredients
- For the quinoa:
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
- For the vegetables:
- 1 red onion, chopped into 1-inch pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 large yellow squash, trimmed and cut into 1/2-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- For the tahini sauce:
- 1/3 cup tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, minced
- 3–5 tablespoons warm water (as needed)
- 1/4 teaspoon salt
- For serving:
- 2 tablespoons fresh parsley, finely chopped
- 1/2 cup prepared tahini sauce
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine red onion, bell peppers, sweet potato, and yellow squash.
- Drizzle with olive oil and season with salt, pepper, garlic powder, and oregano. Toss well.
- Spread vegetables in a single layer on the baking sheet.
- Roast for 30–35 minutes, stirring halfway through, until tender and caramelized. Broil 2–3 minutes if desired.
- Meanwhile, combine quinoa and water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Remove quinoa from heat, let sit covered for 5 minutes, then fluff with a fork.
- Whisk together tahini, lemon juice, garlic, salt, and warm water until smooth and pourable.
- Divide quinoa into bowls, top with roasted vegetables, drizzle with tahini sauce, and garnish with parsley.
Notes
- Swap in seasonal vegetables like zucchini, broccoli, or Brussels sprouts.
- Store quinoa and vegetables separately from sauce for up to 5 days.
- Add chickpeas or lentils for extra protein.
- Freeze quinoa and vegetables separately for up to 2 months.
- Reheat with a splash of water to prevent drying out.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasted
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
