Roasted Vegetable Quinoa Bowl (Print Version)
Nourishing bowl with roasted seasonal vegetables, fluffy quinoa, and creamy tahini dressing for a wholesome meal.
# 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 black pepper, to taste
→ Garnishes
20 - 2 tablespoons chopped fresh parsley
21 - 1 tablespoon toasted sesame seeds
# Directions:
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 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 lightly caramelized.
04 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, 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 more water as needed to reach a pourable consistency. Season with salt and black pepper.
06 - Divide quinoa evenly among serving bowls. Top with roasted vegetables and drizzle generously with tahini dressing.
07 - Sprinkle chopped parsley and toasted sesame seeds over each bowl before serving.
# Expert Tips:
01 -
- It comes together in under an hour and feels fancy enough to serve guests without any fuss.
- The tahini dressing is silky and rich but somehow makes you feel lighter than cream ever could.
- Roasted vegetables taste completely different from raw, and this recipe finally proved it to me.
02 -
- Overcooked quinoa becomes mushy and loses its personality, so set a timer and don't skip the resting step.
- Cold leftover tahini sauce thickens up, so make it thinner than you think you need when you first pour it.
03 -
- Don't crowd the baking sheet, give your vegetables room to caramelize instead of steam.
- Make the tahini dressing first and let it sit while you cook, the flavors merge and it tastes better.