Roasted Vegetable Quinoa Bowl (Printer-friendly)

Vibrant roasted vegetables with fluffy quinoa and creamy tahini sauce for a wholesome Mediterranean meal.

# 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 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Quinoa

11 - 1 cup quinoa, rinsed
12 - 2 cups water
13 - ¼ teaspoon salt

→ Tahini Sauce

14 - ¼ cup tahini
15 - 2 tablespoons lemon juice
16 - 1 tablespoon maple syrup
17 - 1 garlic clove, minced
18 - 3 to 4 tablespoons water
19 - ¼ teaspoon salt

→ Garnishes

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

# How To Make It:

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 prepared baking sheet. Drizzle with olive oil and sprinkle with oregano, smoked paprika, salt, and black pepper. Toss to coat evenly and arrange in a single layer.
03 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender with light browning.
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, 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 fresh parsley and toasted pumpkin seeds.

# Expert Tips:

01 -
  • Everything cooks at once or while you're prepping something else, so your kitchen stays calm and you're done before you know it.
  • The tahini sauce tastes like you spent way more effort than you actually did, which is the best kind of cooking trick.
  • It's the kind of bowl that works for lunch, dinner, or even cold the next day straight from the fridge.
02 -
  • If your quinoa comes out mushy, you likely didn't rinse it first or you didn't cover it properly, so the water ratio got off. Next time, measure carefully and resist the urge to stir while it cooks.
  • The tahini sauce thickens as it cools, so make it slightly thinner than you think you want it, and if it's too thick after sitting, just whisk in a little more water or lemon juice to loosen it up again.
03 -
  • Don't skip the halfway stir on the vegetables, because those few minutes of attention create the difference between steamed vegetables and actually caramelized ones.
  • If your tahini sauce breaks or looks separated, you've either added water too quickly or too much at once, so just transfer it to a new bowl and start whisking again, adding the broken sauce back in slowly like you're emulsifying mayonnaise.
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