Save A vibrant, healthy bowl featuring nutty quinoa and a medley of roasted seasonal vegetables, topped with zesty lemon-tahini dressing. Perfect for meal prep or a light lunch.
I first made this quinoa bowl for a weekend lunch when I was looking for a filling meal that didn&t leave me feeling sluggish. Roasting whatever veggies I had in the fridge made this recipe easy and satisfying.
Ingredients
- Grain: 1 cup quinoa, rinsed & 2 cups water & 1/4 tsp salt
- Vegetables: 1 medium sweet potato, peeled and diced & 1 zucchini, sliced & 1 red bell pepper, chopped & 1 red onion, cut into wedges & 1 cup broccoli florets & 2 tbsp olive oil & 1/2 tsp smoked paprika & 1/2 tsp ground cumin & Salt and pepper, to taste
- Dressing: 3 tbsp tahini & 2 tbsp lemon juice & 1 tbsp maple syrup or honey & 2 tbsp water (plus more as needed) & 1 garlic clove, minced & Pinch of salt
- Optional Toppings: 1/4 cup pumpkin seeds or sunflower seeds & 2 tbsp chopped fresh parsley
Instructions
- Prep Oven:
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- Cook Quinoa:
- In pot, bring quinoa, water, and salt to boil. Reduce heat, cover, and simmer 15 minutes, until water absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with fork.
- Prepare Veggies:
- Place sweet potato, zucchini, bell pepper, red onion, and broccoli on prepared baking sheet. Drizzle olive oil, sprinkle smoked paprika, cumin, salt, and pepper. Toss to coat.
- Roast Vegetables:
- Roast vegetables 20–25 minutes, stirring halfway, until tender and caramelized.
- Make Dressing:
- In small bowl, whisk together tahini, lemon juice, maple syrup (or honey), water, minced garlic, and salt until smooth. Add more water to reach desired consistency.
- Assemble Bowls:
- Divide cooked quinoa among 4 bowls. Top with roasted vegetables. Drizzle with lemon-tahini dressing. Sprinkle with seeds and parsley, if desired.
- Serve:
- Serve warm or at room temperature.
Save My family loves loading up their bowls with extra roasted veggies. It's easy to let everyone personalize their combination and bring extra crunch with seeds.
Serving Suggestions
For extra protein, add grilled tofu or chickpeas. Pair with crisp white wine, like Sauvignon Blanc, or a sparkling water for a refreshing lunch.
Required Tools
Pot with lid, baking sheet, parchment paper, mixing bowls, whisk, sharp knife and cutting board are all you need to make this meal.
Nutrition & Allergen Info
Quinoa bowls are gluten-free and dairy-free. Each serving includes 320 calories, 13 g fat, 45 g carbohydrates, and 9 g protein.
Save Bright, flavorful, and easy to customize: this quinoa bowl is always a lunch favorite. Enjoy experimenting with your own favorite veggies.
Recipe Guide
- → What quinoa type works best for this bowl?
Use white or tri-color quinoa for a light texture and nutty flavor that complements roasted vegetables well.
- → Can I substitute the tahini dressing?
Yes, alternatives like almond butter or sunflower seed butter can be blended with lemon and sweeteners for a similar creamy dressing.
- → How to ensure veggies are perfectly roasted?
Cut vegetables into uniform pieces and roast at a high temperature (425°F) while tossing halfway for even caramelization.
- → Are there good protein additions to enhance this bowl?
Adding chickpeas, grilled tofu, or roasted nuts boosts protein content and adds texture variety.
- → Can I prepare this bowl ahead of time?
Yes, quinoa and roasted vegetables keep well refrigerated, making this a great option for meal prep and easy lunches.