Roasted Vegetable Quinoa Bowl (Printable)

Vibrant bowl with roasted vegetables, fluffy quinoa, and creamy tahini sauce.

# What You Need:

→ Vegetables

01 - 1 medium red bell pepper, diced
02 - 1 medium zucchini, sliced
03 - 1 small red onion, cut into wedges
04 - 1 cup cherry tomatoes, halved
05 - 1 medium carrot, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon smoked paprika
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 Sauce

14 - 1/4 cup tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon maple syrup
17 - 1 garlic clove, minced
18 - 3 to 4 tablespoons water
19 - 1/4 teaspoon salt

→ Garnishes

20 - 2 tablespoons fresh parsley, chopped
21 - 2 tablespoons toasted pumpkin seeds

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place bell pepper, zucchini, red onion, cherry tomatoes, and carrot on baking sheet. Drizzle with olive oil and sprinkle with oregano, smoked paprika, salt, and black pepper. Toss to coat evenly and spread in a single layer.
03 - Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
04 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
05 - Whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and enough water to reach a smooth, pourable consistency.
06 - Divide cooked quinoa among four bowls. Top with roasted vegetables and drizzle generously with tahini sauce. Garnish with fresh parsley and toasted pumpkin seeds.

# Expert Tips:

01 -
  • It's the kind of meal that tastes fancy but requires minimal actual cooking skill—mostly just chopping and roasting.
  • Everything comes together in under an hour, making it perfect for weeknight dinners when you want something nourishing without the fuss.
  • The tahini sauce is so creamy and garlicky that even skeptics of healthy bowls find themselves going back for seconds.
02 -
  • Rinsing your quinoa before cooking truly matters—unrinsed quinoa tastes slightly bitter and turns many people off the grain entirely.
  • Don't skip stirring the roasted vegetables halfway through; the difference between golden and burnt is just those five minutes of inattention.
  • If your tahini sauce breaks or gets too thick, whisk in water just a bit at a time rather than pouring it in, which can cause a grainy texture.
03 -
  • Toast your pumpkin seeds in a dry skillet for two minutes before serving—it deepens their flavor and makes them taste less like an afterthought.
  • If you find your quinoa occasionally comes out slightly grainy instead of fluffy, you might be using too much water; try reducing it to 1 and 3/4 cups and see if it makes a difference.
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