Roasted Vegetable Quinoa Bowl (Printable Version)
A vibrant bowl of roasted vegetables and quinoa topped with a rich tahini dressing.
# What You'll 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 (approx. 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
# How to Make It:
01 - Set the oven to 425°F.
02 - Place 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 once midway, until tender and lightly caramelized.
04 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until the water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and 2 tablespoons of water. Thin with additional water if needed until pourable. Season with salt and pepper to taste.
06 - Distribute the quinoa among serving bowls. Top with the roasted vegetables and drizzle generously with the tahini dressing.
07 - Sprinkle chopped parsley and toasted sesame seeds over each bowl before serving.
# Expert Insights:
01 -
- It comes together in under an hour and tastes like you spent all afternoon cooking.
- Every vegetable caramelizes into something sweeter and deeper than its raw self.
- The tahini dressing is secretly the star, rich enough to feel indulgent but made from just five ingredients.
02 -
- Underseasoning the vegetables before roasting is the quickest way to end up with a bland bowl, so don't skip the paprika and cumin or go light on the salt.
- Adding water to the tahini dressing gradually makes all the difference between a goopy paste and something you actually want to pour over warm grains.
03 -
- Toast your sesame seeds in a dry pan for 2 minutes before garnishing to wake up their nutty flavor and add real crunch.
- If your tahini dressing breaks or gets lumpy, start fresh with a clean bowl and whisk the tahini with lemon juice first before adding anything else.