This dish highlights fresh produce, wholesome grains, and a creamy dressing that’s both flavorful and plant-based. Whether you’re new to quinoa or already love grain bowls, this recipe delivers big flavor with simple ingredients — making it ideal for meal prep, quick dinners, or even a colorful lunch.
Why I Love This Recipe
I love this recipe because:
- It is customizable—swap any vegetable or add proteins like chickpeas or tofu.
- It is nutritious without feeling restrictive.
- The tahini dressing makes the dish taste gourmet with minimal effort.
- It works well for meal prep, staying delicious for days.
It’s a dish that feels good to eat — physically, emotionally, and flavor-wise.
Why It’s a Must-Try Dish
You should try this recipe because:
- It’s vegetarian, vegan-friendly, gluten-free, and fits many diets.
- The textures — crispy roasted vegetables, crunchy nuts, soft quinoa — make every bite exciting.
- It’s a fantastic way to enjoy more vegetables without feeling like you’re eating “diet food.”
It’s simple enough for weeknights, elegant enough for serving guests.
Time, Servings & Nutrition
| Category | Details |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 30–35 minutes |
| Total Time | 50–55 minutes |
| Servings | 4 servings |
| Calories per Serving | Approx. 420 calories |
| Course | Main Course or Healthy Lunch |
| Cuisine | Mediterranean–Inspired |
Ingredients
For the Bowl:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 medium sweet potato, diced
- 1 bell pepper (any color), chopped
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 2 cups fresh spinach or kale
- 2 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
Optional Toppings:
- ¼ cup roasted almonds, walnuts, or pumpkin seeds
- Fresh parsley or cilantro
- Lemon wedges
For the Tahini Dressing:
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup or honey
- 1 clove garlic, minced
- 1–3 tbsp warm water (to thin)
- Salt and pepper to taste
Cooking Directions (Overview)
- Cook quinoa until fluffy.
- Roast seasoned vegetables until tender and golden.
- Whisk together tahini dressing.
- Assemble bowls and drizzle with dressing.
Step-by-Step Preparation Method
Step 1: Cook the Quinoa
- Add quinoa and broth (or water) to a pot.
- Bring to a boil, then reduce heat and simmer 15 minutes.
- Fluff with fork, set aside.
Step 2: Roast the Vegetables
- Preheat oven to 400°F (200°C).
- Place sweet potato, zucchini, bell pepper, onions, and tomatoes on a tray.
- Toss with olive oil, paprika, garlic powder, salt, and pepper.
- Roast for 25–30 minutes, flipping halfway.
Step 3: Make the Tahini Dressing
- In a bowl, whisk tahini, lemon juice, garlic, and maple syrup.
- Add water gradually while whisking until creamy.
- Season with salt and pepper.
Step 4: Assemble
- Divide quinoa into 4 bowls.
- Top with roasted veggies and fresh greens.
- Drizzle generously with tahini dressing.
- Add nuts or seeds and garnish with herbs.
How to Serve
Serve warm or chilled as:
- A nourishing lunch
- A standalone vegetarian dinner
- A meal prep bowl for busy days
- A side dish alongside grilled meats
Pair with lemon wedges for brightness.
Recipe Tips
- Rinse quinoa well to remove bitterness.
- Roast vegetables in a single layer for better caramelization.
- Adjust dressing thickness based on preference — thicker for dip, thinner for drizzle.
Variations
| Version | What to Add |
|---|---|
| Protein Boost | Roasted chickpeas, tofu, tempeh, grilled chicken |
| Spicy Style | Add chili flakes or harissa to dressing |
| Mediterranean Twist | Add olives, feta, and cucumbers |
| Fall/Winter Version | Swap in squash, Brussels sprouts, and carrots |
Freezing & Storage
| Storage Type | Duration |
|---|---|
| Refrigerated Bowl (no dressing) | 4–5 days |
| Dressing Refrigerated | 1 week |
| Cooked Quinoa (frozen) | Up to 3 months |
| Roasted Veggies (frozen) | 1–2 months |
Keep dressing separate until serving for best texture.
Special Equipment Needed
- Baking sheet or roasting pan
- Medium pot with lid
- Whisk and mixing bowl
- Knife and cutting board
FAQ
Q: Can I use brown rice instead of quinoa?
Yes — just adjust cooking time.
Q: Is the dressing optional?
You can skip it, but it’s what makes this bowl exceptional.
Q: Can I make it oil-free?
Yes — air-fry vegetables and skip oil in dressing.
Conclusion
This Quinoa and Roasted Vegetable Bowl with Tahini Dressing is wholesome, beautiful, and full of bold, fresh flavors. It proves that healthy food can be both satisfying and exciting. With endless customization options, meal prep potential, and a delicious harmony of textures and flavors, this dish deserves a spot in your regular rotation.
Quinoa and Roasted Vegetable Bowl with Tahini Dressing
Description
A warm, nourishing bowl filled with fluffy quinoa, vibrant roasted vegetables, and a silky tahini dressing — this Quinoa and Roasted Vegetable Bowl is the kind of recipe that makes healthy eating something to look forward to. With its richly roasted flavors, satisfying texture, and balance of nutrients, it’s the perfect blend of comfort and wellness.
Ingredients
For the Bowl:
Optional Toppings:
For the Tahini Dressing:
Instructions
-
Step 1: Cook the Quinoa : Add quinoa and broth (or water) to a pot. Bring to a boil, then reduce heat and simmer 15 minutes. Fluff with fork, set aside.
-
Step 2: Roast the Vegetables : Preheat oven to 400°F (200°C). Place sweet potato, zucchini, bell pepper, onions, and tomatoes on a tray. Toss with olive oil, paprika, garlic powder, salt, and pepper. Roast for 25–30 minutes, flipping halfway.
-
Step 3: Make the Tahini Dressing : In a bowl, whisk tahini, lemon juice, garlic, and maple syrup. Add water gradually while whisking until creamy. Season with salt and pepper.
-
Step 4: Assemble : Divide quinoa into 4 bowls. Top with roasted veggies and fresh greens.Drizzle generously with tahini dressing. Add nuts or seeds and garnish with herbs.
