Roasted Vegetable Quinoa Bowl
A colorful bowl filled with crispy roasted vegetables, nutty quinoa, fresh greens, and a creamy lemon-tahini dressing, perfect for lunches or dinners.
Ingredients
Base Ingredients
- 1 cup quinoa, rinsed Substitutes: couscous, farro, or brown rice
- 2 cups water or low-sodium vegetable stock For cooking quinoa
- 3 cups mixed vegetables (e.g., bell pepper, zucchini, red onion, sweet potato), cut into bite-size pieces Suggestions for vegetables
- 2 tbsp olive oil, divided
- 1 can chickpeas, drained and rinsed (optional) Optional for extra protein
- 2 cups baby spinach or mixed greens
Dressing
- 3 tbsp tahini
- 2 tbsp fresh lemon juice About 1 lemon
- 1 clove garlic, minced
- 1-2 tbsp water To loosen dressing
- 1 tbsp maple syrup or honey (optional) Balances acidity
Toppings
- 2 tbsp toasted pumpkin seeds or chopped toasted almonds
- optional crumbled feta or diced avocado For finishing
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
- Toss the chopped vegetables with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on the sheet.
Roasting
- Roast vegetables for 20–25 minutes, turning once, until edges are caramelized and tender.
- If using sweet potato, give it the full time; softer vegetables may need less.
Cooking Quinoa
- Meanwhile, rinse quinoa in a fine-mesh sieve. Combine 1 cup quinoa with 2 cups water or stock in a small pot.
- Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.
- Remove from heat and let rest for 5 minutes, then fluff with a fork.
Optional Chickpeas
- If using chickpeas and you want them crispy, toss chickpeas with 1 tsp olive oil, a pinch of smoked paprika, and roast on the same tray for the last 10–15 minutes of the vegetable cooking time.
Making the Dressing
- Whisk together tahini, lemon juice, minced garlic, maple syrup (if using), and 1–2 tbsp water to reach a pourable consistency.
- Season with salt to taste.
Assembling the Bowl
- Divide quinoa between bowls, top with greens, roasted vegetables, chickpeas, and a drizzle of dressing.
- Finish with toasted seeds and optional feta or avocado.
Notes
For a lower-carb bowl, swap quinoa for cauliflower rice. Use almond or cashew butter instead of tahini if needed.