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 made these quinoa bowls for a Saturday family lunch, and everyone appreciated the fresh flavors combined with the tangy dressing. It's quickly become a favorite for busy weekdays when we want something both hearty and easy.
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: 1 cup florets
- 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: 1 clove, minced
- Pinch of salt (for dressing):
- Pumpkin Seeds or Sunflower Seeds (optional): 1/4 cup
- Fresh Parsley (optional): 2 tbsp, chopped
Instructions
- Preheat Oven:
- 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 until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Prepare Vegetables:
- Place the sweet potato, zucchini, bell pepper, red onion, and broccoli on the baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, cumin, salt, and pepper. Toss to coat.
- Roast Vegetables:
- Roast vegetables for 20–25 minutes, stirring halfway, until tender and caramelized.
- Make Dressing:
- In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, water, minced garlic, and pinch of salt until smooth. Add more water to reach desired consistency.
- Assemble Bowls:
- Divide cooked quinoa among 4 bowls. Top with roasted vegetables. Drizzle with the lemon-tahini dressing. Sprinkle with seeds and fresh parsley, if desired.
- Serve:
- Serve warm or at room temperature.
Save One evening, my kids suggested customizing their bowls with extra pumpkin seeds and hummus, making it a new family tradition whenever we serve this dish.
Required Tools
You will need a pot with lid, baking sheet, parchment paper, mixing bowls, whisk, sharp knife and cutting board for this recipe.
Allergen Information
Contains sesame (tahini) but is gluten-free and dairy-free. Always double-check seeds for cross-contamination if allergies are a concern.
Nutritional Information
Each serving provides about 320 calories, 13 g fat, 45 g carbohydrates, and 9 g protein, making it a nutritious choice for any meal.
Save Light and loaded with flavor, these quinoa bowls always come together quicker than you'd expect. Enjoy them for lunch or dinner, and experiment with your favorite seasonal produce.
Kitchen Help
- → How should quinoa be cooked for this dish?
Rinse quinoa well, then simmer in salted water for 15 minutes until absorbed. Let it stand covered for 5 minutes before fluffing with a fork.
- → What vegetables work best for roasting here?
Sweet potato, zucchini, red bell pepper, red onion, and broccoli are ideal for roasting to achieve tenderness and caramelization.
- → How is the lemon-tahini dressing prepared?
Whisk tahini with lemon juice, maple syrup or honey, minced garlic, salt, and water until smooth, adjusting water for desired consistency.
- → Can I substitute the seeds topping?
Yes, pumpkin seeds or sunflower seeds both add a pleasant crunch and nutty flavor as optional toppings.
- → Are there protein boost options for this bowl?
Adding chickpeas or grilled tofu increases protein content while maintaining the bowl’s balance.