Roasted Vegetable Quinoa Bowl (Printable)

A vibrant bowl of roasted vegetables atop tender quinoa with a tangy lemon-tahini drizzle.

# What You Need:

→ Roasted Vegetables

01 - 1 medium zucchini, diced
02 - 1 red bell pepper, chopped
03 - 1 yellow bell pepper, chopped
04 - 1 small red onion, cut into wedges
05 - 1 medium carrot, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon smoked paprika
09 - Salt and black pepper, to taste

→ Quinoa Base

10 - 1 cup quinoa, rinsed
11 - 2 cups vegetable broth or water
12 - Pinch of salt

→ Lemon-Tahini Dressing

13 - 3 tablespoons tahini
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon olive oil
16 - 1 tablespoon maple syrup or honey
17 - 2 tablespoons water, plus more as needed
18 - 1 small garlic clove, minced
19 - Salt and black pepper, to taste

→ Garnishes

20 - 1/4 cup crumbled feta cheese (optional)
21 - 2 tablespoons toasted pumpkin seeds
22 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss zucchini, bell peppers, red onion, and carrot with olive oil, oregano, smoked paprika, salt, and pepper until evenly coated.
03 - Spread vegetables evenly on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until vegetables are golden and tender.
04 - Combine quinoa, vegetable broth, and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
05 - Whisk together tahini, lemon juice, olive oil, maple syrup, minced garlic, water, salt, and pepper until smooth. Add additional water as needed to reach desired consistency.
06 - Divide cooked quinoa among serving bowls. Arrange roasted vegetables on top and drizzle generously with lemon-tahini dressing. Finish with crumbled feta, toasted pumpkin seeds, and fresh parsley.

# Expert Advice:

01 -
  • The roasted vegetables develop this incredible sweetness that plays perfectly against the tangy dressing
  • Everything comes together on one sheet pan while the quinoa simmers away, making cleanup almost nonexistent
  • You can swap vegetables based on whatever needs using up, so nothing goes to waste
02 -
  • Tahini dressing will look curdled and separated at first, but keep whisking and it will suddenly transform into a smooth, creamy consistency
  • Do not overcrowd the baking sheet or the vegetables will steam instead of roast, which completely changes the flavor and texture
  • The quinoa can be made ahead of time and stored in the refrigerator for up to four days, making this an excellent meal prep option
03 -
  • Rinse your quinoa thoroughly under cold water until the water runs clear to remove any bitterness
  • Let the roasted vegetables sit for about 5 minutes after coming out of the oven - they develop even more flavor as they cool slightly

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