Roasted Vegetable Quinoa Bowl

Experience the perfect balance of health and flavor with this Roasted Vegetable Quinoa Bowl. This Mediterranean-inspired dish features a colorful array of sheet-pan roasted vegetables served over a bed of fluffy quinoa and finished with a creamy, zesty lemon-tahini sauce. Whether you are looking for a nourishing lunch or a satisfying vegan dinner, this bowl provides a delightful combination of textures and vibrant tastes.

Pin it

This recipe is a celebration of simple ingredients transformed through roasting. The natural sweetness of the cherry tomatoes and red onions intensifies in the oven, providing a beautiful contrast to the earthy quinoa. It is a reliable, wholesome meal that proves healthy eating can be both delicious and visually stunning.

Ingredients

• Vegetables: 1 medium red bell pepper (diced), 1 medium zucchini (sliced), 1 small red onion (cut into wedges), 1 cup cherry tomatoes (halved), 1 medium carrot (sliced).
• Roasting Base: 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper.
• Quinoa: 1 cup quinoa (rinsed), 2 cups water, ¼ teaspoon salt.
• Tahini Sauce: ¼ cup tahini, 2 tablespoons lemon juice (about 1 lemon), 1 tablespoon maple syrup or honey, 1 garlic clove (minced), 3–4 tablespoons water (to thin), ¼ teaspoon salt.
• Garnishes: 2 tablespoons chopped fresh parsley, 2 tablespoons toasted pumpkin seeds.

Instructions

Step 1: Oven Preparation

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2: Season the Vegetables

Place the diced bell pepper, sliced zucchini, red onion wedges, halved cherry tomatoes, and sliced carrot on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with dried oregano, smoked paprika, salt, and black pepper. Toss to coat evenly and spread in a single layer.

Step 3: Roast

Roast the vegetables in the oven for 25–30 minutes, stirring halfway through the cooking time, until they are tender and lightly browned.

Step 4: Cook the Quinoa

While the vegetables roast, combine the rinsed quinoa, 2 cups of water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.

Step 5: Prepare the Tahini Sauce

In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup or honey, minced garlic, and salt. Gradually add water (3–4 tablespoons) until you reach a smooth, pourable consistency.

Step 6: Assemble the Bowls

Divide the cooked quinoa among four bowls. Top with the roasted vegetables and drizzle generously with the tahini sauce. Garnish with fresh parsley and toasted pumpkin seeds, if desired.

Zusatztipps für die Zubereitung

To make the preparation as smooth as possible, ensure you have a large baking sheet and a saucepan with a lid ready. The tahini sauce can be prepared ahead of time and refrigerated for up to 3 days; simply whisk it again before serving. This dish contains sesame but is nut-free and dairy-free.

Varianten und Anpassungen

This bowl is highly adaptable to the seasons. You can swap the suggested vegetables for sweet potato, broccoli, or eggplant depending on your preference. For those desiring more protein, consider adding a can of drained chickpeas to the roasting pan or topping the finished bowl with grilled tofu.

Serviervorschläge

Serve these bowls warm immediately after assembly for the best flavor. For a decorative touch, sprinkle the chopped parsley and toasted pumpkin seeds just before serving. If you have leftovers, they can be enjoyed cold as a refreshing Mediterranean grain salad the following day.

Pin it

Enjoy this vibrant Roasted Vegetable Quinoa Bowl as a testament to how simple, wholesome ingredients can come together to create a restaurant-quality meal. With its balance of protein, healthy fats, and fiber, it is a dish that will leave you feeling energized and satisfied.

Recipe Q&A

→ Can I make this ahead?

Yes! Roast vegetables and cook quinoa up to 4 days ahead. Store tahini sauce separately and drizzle before serving.

→ What vegetables work best?

Bell peppers, zucchini, red onion, cherry tomatoes, and carrots roast beautifully. Try sweet potato, broccoli, or eggplant based on season.

→ How do I store leftovers?

Keep components in separate airtight containers in the refrigerator for 4-5 days. Reheat vegetables and quinoa gently before assembling.

→ Can I add protein?

Absolutely! Chickpeas, grilled tofu, or roasted chicken make excellent additions. Add them during the last 15 minutes of roasting.

→ Is the tahini sauce necessary?

The sauce brings essential creaminess and ties flavors together. Substitute with olive oil and lemon if preferred, though tahini adds wonderful depth.

→ What if my tahini sauce is too thick?

Simply whisk in additional water one tablespoon at a time until reaching desired pourable consistency. The sauce thickens when chilled.