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 discovered this quinoa bowl when searching for a hearty vegan dish that could double as lunch or dinner. It quickly became a favorite because it is endlessly flexible and the lemon-tahini dressing makes everything so bright.
Ingredients
- Quinoa: 1 cup quinoa, rinsed
- Water: 2 cups
- Salt: 1/4 tsp
- Sweet potato: 1 medium, peeled and diced
- Zucchini: 1, sliced
- Red bell pepper: 1, chopped
- Red onion: 1, cut into wedges
- Broccoli florets: 1 cup
- Olive oil: 2 tbsp
- Smoked paprika: 1/2 tsp
- Ground cumin: 1/2 tsp
- Salt and pepper: To taste
- Tahini: 3 tbsp
- Lemon juice: 2 tbsp
- Maple syrup or honey: 1 tbsp
- Water (for dressing): 2 tbsp plus more as needed
- Garlic: 1 clove, minced
- Salt (for dressing): Pinch
- Pumpkin seeds or sunflower seeds: 1/4 cup (optional)
- Fresh parsley: 2 tbsp, chopped (optional)
Instructions
- Prep Quinoa:
- In a pot, bring quinoa, water, and salt to boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.
- Roast Vegetables:
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. Arrange sweet potato, zucchini, bell pepper, red onion, and broccoli on sheet. Drizzle with olive oil, sprinkle with smoked paprika, cumin, salt, and pepper, and toss. Roast for 20 to 25 minutes, stirring halfway, until vegetables are tender and caramelized.
- Make Dressing:
- Whisk together tahini, lemon juice, maple syrup (or honey), water, minced garlic, and salt until smooth. Add water as needed for desired consistency.
- Assemble Bowls:
- Divide cooked quinoa among 4 bowls. Top with roasted vegetables. Drizzle with lemon-tahini dressing. Sprinkle seeds and fresh parsley if using.
- Serve:
- Enjoy warm or at room temperature.
Save This bowl is a hit with my family, even with kids who are picky about veggies. The colors make it fun, and everyone loves choosing their own toppings.
Customization Ideas
Swap in any affordable seasonal vegetables you like, such as carrots, cauliflower, or brussels sprouts. Add chickpeas or grilled tofu for extra protein.
Serving Suggestions
This bowl pairs well with crisp white wine such as Sauvignon Blanc, or sparkling water with lemon. Serve with extra dressing on the side.
Nutritional Information
Per serving: 320 calories, 13 g total fat, 45 g carbohydrates, 9 g protein.
Save Enjoy this bowl as a quick weeknight meal or prep ahead for healthy lunches all week. The dressing keeps well in the fridge for three days.
Recipe Help & Answers
- → How long should I roast the vegetables?
Roast at 425°F (220°C) for 20-25 minutes, stirring halfway until the vegetables are tender and lightly caramelized.
- → Can I use other vegetables instead?
Yes, feel free to swap in seasonal vegetables like carrots, cauliflower, or Brussels sprouts based on availability and preference.
- → What gives the dressing its tangy flavor?
The lemon juice combined with tahini and a hint of maple syrup creates a zesty, creamy dressing with balanced acidity and sweetness.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making it safe for gluten-sensitive individuals.
- → How can I add more protein to this bowl?
Top the bowl with chickpeas or grilled tofu to enhance its protein content while keeping it plant-based.