Roasted Vegetable Quinoa Bowl (View Print Version)

Vibrant bowl with roasted vegetables, fluffy quinoa, and creamy tahini sauce for wholesome nourishment.

# 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 lemon juice
16 - 1 tablespoon maple syrup or honey
17 - 1 garlic clove, minced
18 - 3 to 4 tablespoons water
19 - 0.25 teaspoon salt

→ Garnishes

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

# Method:

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 or honey, 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 if desired.

# Expert Advice:

01 -
  • Everything roasts on one pan while quinoa simmers, so you're never juggling ten things at once.
  • The tahini sauce pulls it all together with a creamy richness that makes you forget there's no cheese involved.
  • You can swap in whatever vegetables are actually fresh instead of hunting down a rigid shopping list.
  • It tastes just as good cold the next day, which means lunch is already handled.
02 -
  • Don't crowd the vegetables on the pan or they'll release moisture and steam rather than caramelize, which means sad, pale vegetables instead of golden ones.
  • The tahini sauce will look broken and grainy at first when you add the lemon juice, but keep whisking and adding water until it transforms into something creamy and gorgeous.
  • Taste the quinoa before you fluff it, if it's still crunchy give it another few minutes with the lid on off the heat.
03 -
  • Roast your vegetables on the highest oven rack so the top heat helps them caramelize faster without drying out.
  • Toast your quinoa in the dry saucepan for a minute before adding water, it adds a subtle nutty flavor that makes it taste less bland.
  • Make a double batch of tahini sauce because you'll want it on everything once you taste how good it is.
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