Roasted Vegetable Quinoa Bowl (Printable)
A vibrant bowl of roasted vegetables, quinoa, and creamy tahini for a wholesome, flavorful dish.
# What You 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
# How To Make It:
01 - Set the oven to 425°F and prepare for roasting.
02 - Arrange zucchini, bell pepper, red onion, sweet potato, and cherry tomatoes on a large baking sheet. Drizzle with olive oil and season with 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 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 tahini, lemon juice, maple syrup, minced garlic, and 2 tablespoons water in a small bowl. Add more water as needed to reach desired consistency. Season with salt and pepper.
06 - Divide quinoa among serving bowls and top with roasted vegetables. Drizzle generously with tahini dressing.
07 - Finish with chopped parsley and toasted sesame seeds before serving.
# Expert Suggestions:
01 -
- It comes together in under an hour and actually tastes better than takeout.
- The tahini dressing is ridiculously creamy without any dairy, and once you master it, you'll make it for everything.
- You can swap in whatever vegetables you have on hand and it always works.
02 -
- Don't skip rinsing the quinoa or your dressing will have a bitter background note you can't quite place.
- The tahini dressing thickens as it sits, so add water gradually and taste it at the end to adjust seasoning since the garlic keeps getting stronger.
03 -
- Don't crowd the baking sheet or your vegetables will steam instead of roast, so use two sheets if you have to.
- The tahini dressing stays silky if you whisk it by hand instead of blending it, which sounds like superstition but actually makes a difference.