Roasted Vegetable Quinoa Bowl (Print Version)
Vibrant bowl with roasted vegetables, fluffy quinoa, and creamy lemony tahini dressing.
# What You Need:
→ Vegetables
01 - 1 medium zucchini, diced
02 - 1 red bell pepper, diced
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 smoked paprika
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon black pepper
→ Quinoa
10 - 1 cup quinoa, rinsed
11 - 2 cups water
12 - 1/2 teaspoon salt
→ Tahini Dressing
13 - 1/4 cup tahini
14 - 2 tablespoons freshly squeezed lemon juice
15 - 1 tablespoon olive oil
16 - 1 tablespoon maple syrup or honey
17 - 1 garlic clove, minced
18 - 2 to 3 tablespoons water, to thin
19 - 1/4 teaspoon salt
→ Toppings (optional)
20 - 1/4 cup fresh parsley, chopped
21 - 1 tablespoon toasted sesame seeds
22 - 1 avocado, sliced
23 - Lemon wedges
# Preparation Steps:
01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - Arrange zucchini, bell pepper, red onion, cherry tomatoes, and carrot on the baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, salt, and black pepper, and toss to coat evenly.
03 - Roast in the oven for 25 to 30 minutes, stirring halfway until vegetables are tender and golden.
04 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - Whisk tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and enough water in a small bowl until creamy and pourable.
06 - Divide quinoa among four bowls; top each with roasted vegetables and drizzle with tahini dressing.
07 - Add parsley, sesame seeds, avocado slices, and lemon wedges if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- Everything cooks simultaneously, so you're done in under an hour with minimal fuss.
- The tahini dressing tastes indulgent but is secretly just six simple ingredients whisked together.
- It's endlessly forgiving—swap vegetables, use whatever protein you have, eat it warm or cold.
02 -
- Tahini seizes when it meets acid without dilution—whisk the oil in first, then add lemon juice slowly to avoid creating paste.
- Don't skip rinsing the quinoa, or it will taste faintly bitter no matter what else you do.
- Roasted vegetables release their sweetest flavor when they hit a hot oven, so don't lower the temperature hoping to save time.
03 -
- If your tahini dressing breaks or becomes grainy, start fresh with a tablespoon of water in a clean bowl and slowly whisk in the curdled mixture until it comes back together.
- Taste the dressing before adding salt—the tahini and garlic already carry saltiness, and you can always adjust but you can't undo oversalting.