Roasted Vegetable Quinoa Bowl (Print version)
A vibrant bowl combining tender roasted vegetables with fluffy quinoa and a zesty lemon-tahini finish.
# Ingredient List:
→ Vegetables
01 - 1 medium zucchini, sliced into half-moons
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, sliced
05 - 1 cup cherry tomatoes, halved
06 - 2 cups broccoli florets
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - Salt and freshly ground black pepper, to taste
→ Quinoa
11 - 1 cup quinoa, rinsed
12 - 2 cups vegetable broth or water
13 - 1/2 teaspoon salt
→ Lemon-Tahini Dressing
14 - 3 tablespoons tahini
15 - Juice of 1 large lemon
16 - 1 tablespoon olive oil
17 - 1 clove garlic, minced
18 - 2 to 3 tablespoons water, to thin
19 - 1/2 teaspoon salt
20 - Freshly ground black pepper, to taste
→ Garnish
21 - 1/4 cup fresh parsley, chopped
22 - 2 tablespoons toasted pumpkin seeds (optional)
# How To Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss zucchini, red and yellow bell peppers, red onion, cherry tomatoes, and broccoli with olive oil, smoked paprika, ground cumin, salt, and black pepper until evenly coated.
03 - Arrange the vegetables in a single layer on the baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until tender and slightly browned.
04 - Meanwhile, combine quinoa, vegetable broth, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
05 - Whisk together tahini, lemon juice, olive oil, minced garlic, salt, black pepper, and enough water to achieve a smooth, pourable consistency.
06 - Divide quinoa evenly among serving bowls. Top with roasted vegetables, drizzle with lemon-tahini dressing, and garnish with chopped parsley and toasted pumpkin seeds if desired.
# Expert Advice:
01 -
- It comes together in under an hour and actually tastes like you spent time on it.
- The roasted vegetables get caramelized and sweet while the lemon-tahini dressing cuts through everything with brightness.
- You can prep it once and eat it three days straight without getting bored.
02 -
- Don't skip rinsing the quinoa—it sounds like an extra step, but it removes the natural coating that tastes bitter and slightly soapy.
- The tahini dressing thickens as it sits, so make it a little looser than you think you want it; you can always thin it again with a splash of water.
- Roasted vegetables continue to soften as they cool, so take them out when they still have a little firmness if you like texture.
03 -
- Make the dressing ahead of time and store it in a jar; it keeps for almost a week and actually tastes better after a day as the flavors meld.
- Spread out your vegetables generously on the pan instead of piling them—crowding means steam instead of that golden, caramelized crust you're after.