Roasted Vegetable Quinoa Bowl (Print Version)
Vibrant bowl featuring roasted vegetables, fluffy quinoa, and a creamy tahini dressing for a wholesome meal.
# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, sliced into half-moons
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 small red onion, cut into wedges
04 - 1 medium sweet potato, peeled and diced
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Quinoa
11 - 1 cup quinoa, rinsed
12 - 2 cups water
13 - 1/4 teaspoon salt
→ Tahini Dressing
14 - 1/4 cup tahini
15 - 2 tablespoons lemon juice (about 1 lemon)
16 - 1 tablespoon maple syrup
17 - 1 clove garlic, finely minced
18 - 2 to 3 tablespoons water, as needed
19 - Salt and pepper, to taste
→ Garnishes
20 - 2 tablespoons chopped fresh parsley
21 - 1 tablespoon toasted sesame seeds
# Step-by-Step Guide:
01 - Preheat the oven to 425°F.
02 - Arrange zucchini, bell pepper, red onion, sweet potato, and cherry tomatoes on a large baking sheet. Drizzle with olive oil, then sprinkle smoked paprika, cumin, salt, and black pepper. Toss to coat evenly.
03 - Roast the vegetables for 25 to 30 minutes, stirring halfway through, until tender and slightly caramelized.
04 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
05 - Whisk together tahini, lemon juice, maple syrup, minced garlic, and 2 tablespoons water in a small bowl. Add additional water as needed for a pourable consistency. Season with salt and pepper.
06 - Divide quinoa among serving bowls. Top with roasted vegetables and drizzle generously with tahini dressing.
07 - Sprinkle chopped parsley and toasted sesame seeds atop the bowls before serving.
# Expert Suggestions:
01 -
- It comes together in under an hour and tastes like you spent way more time than you actually did.
- The roasted vegetables caramelize into something almost candy-like while staying deeply savory.
- That tahini dressing is creamy enough to feel indulgent but clean enough you don't feel guilty eating it three times a week.
02 -
- Don't skip rinsing the quinoa or you'll taste a slight bitterness that lingers.
- Undercooked sweet potato is a real problem, so if you're unsure, cut your pieces smaller than the other vegetables.
- The tahini dressing can seize up into a thick paste when you add the lemon juice, but this is normal and reversible with water.
03 -
- Don't crowd the baking sheet or your vegetables will steam instead of roast, so use two pans if you have to.
- The tahini dressing gets thicker as it cools, so if you're making it ahead, add a little extra water and thin it again before serving.