Description
This colorful quinoa bowl features perfectly roasted vegetables, fluffy quinoa, and a tangy lemon-tahini drizzle. It’s hearty, nourishing, and packed with vibrant flavors—perfect for lunch, dinner, or meal prep.
Ingredients
For the Bowl:
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1 cup quinoa, rinsed
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2 cups water or vegetable broth
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1 zucchini, chopped
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1 red bell pepper, chopped
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1 sweet potato, peeled and cubed
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1 red onion, sliced
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1 tbsp olive oil
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Salt & pepper, to taste
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1/2 tsp smoked paprika (optional)
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1/4 cup crumbled feta or goat cheese (optional)
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Fresh parsley, chopped (for garnish)
For the Lemon-Tahini Sauce:
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2 tbsp tahini
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1 tbsp olive oil
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Juice of 1 lemon
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1 garlic clove, minced
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1–2 tbsp water (to thin)
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Salt, to taste
Instructions
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Roast the Veggies:
Preheat oven to 425°F (220°C). Toss chopped veggies with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway. -
Cook the Quinoa:
In a saucepan, bring quinoa and water/broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until fluffy. Let sit 5 minutes, then fluff with a fork. -
Make the Sauce:
Whisk together tahini, olive oil, lemon juice, garlic, and salt. Add water until desired consistency is reached. -
Assemble the Bowls:
Divide quinoa into bowls. Top with roasted veggies, drizzle with lemon-tahini sauce, and add cheese and parsley if desired.
Notes
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Customize with any veggies on hand: broccoli, carrots, or Brussels sprouts work great.
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Add chickpeas, tofu, or grilled chicken for extra protein.
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The lemon-tahini sauce keeps in the fridge for up to 5 days.
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Make it vegan by skipping the cheese or using a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 390kal
- Sugar: 7g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g