Save A vibrant, healthy bowl featuring nutty quinoa and a medley of roasted seasonal vegetables, topped with a zesty lemon-tahini dressing. Perfect for meal prep or a light lunch.
I first tried this bowl when searching for easy weekday lunches that kept me full but felt light and energizing. Roasting extra veggies for later makes meal prep so much easier—plus the flavors keep improving overnight!
Ingredients
- Quinoa: 1 cup, 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 clove: 1, minced
- Pinch salt: for dressing
- Pumpkin seeds or sunflower seeds: 1/4 cup, optional
- Fresh parsley: 2 tbsp, chopped, optional
Instructions
- Prep Oven & Pan:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cook Quinoa:
- In a pot, bring quinoa, water, and salt to a boil. Reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Prepare & Roast Veggies:
- Place sweet potato, zucchini, bell pepper, red onion, and broccoli on baking sheet. Drizzle with olive oil, sprinkle smoked paprika, cumin, salt, and pepper. Toss to coat.
- Roast Veggies:
- Roast for 20–25 minutes, stirring halfway, until tender and caramelized.
- Make Dressing:
- Whisk tahini, lemon juice, maple syrup (or honey), water, garlic, and salt in a bowl until smooth. Add water to reach your desired consistency.
- Assemble Bowl:
- Divide cooked quinoa among 4 bowls. Top with roasted vegetables. Drizzle with dressing. Sprinkle seeds and parsley, if desired.
- Serve:
- Serve warm or at room temperature.
Save This bowl is always a hit with my family after a busy day—everyone enjoys customizing their toppings, and it brings vibrant color to our dinner table.
Required Tools
Pot with lid, baking sheet, parchment paper, mixing bowls, whisk, sharp knife and cutting board
Notes
Swap in any affordable seasonal veggies like carrots, cauliflower, or brussels sprouts, and add chickpeas or tofu for extra protein. Pairs well with a crisp white wine.
Nutritional Information
Calories per serving: 320. Total Fat: 13 g, Carbohydrates: 45 g, Protein: 9 g.
Save Enjoy this fresh, customizable bowl for any meal—the combination of flavors and textures makes every bite satisfying.
Recipe FAQ
- → How do you cook quinoa perfectly?
Rinse quinoa thoroughly, then simmer with water and a pinch of salt for about 15 minutes until absorbed. Let it sit covered for 5 minutes before fluffing with a fork.
- → What vegetables work best for roasting in this bowl?
Sweet potatoes, zucchini, bell peppers, red onions, and broccoli roast well, becoming tender and caramelized with olive oil and spices.
- → How is the lemon-tahini dressing prepared?
Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, water, and salt until smooth, adjusting water for desired consistency.
- → Can I customize the veggies based on season?
Yes, feel free to swap in seasonal options like carrots, cauliflower, or Brussels sprouts for variety and freshness.
- → What toppings enhance this bowl?
Adding pumpkin or sunflower seeds and fresh parsley provides extra crunch and brightness to the dish.
- → Is this bowl suitable for special diets?
This gluten-free and vegan-friendly dish features natural ingredients, making it suitable for many dietary preferences.