Description
These Quinoa Roasted Vegetable Bowls are a delicious, nutrient-packed meal featuring fluffy quinoa, perfectly roasted vegetables, and a drizzle of creamy tahini sauce. Ideal for meal prep, quick dinners, or healthy lunches, this customizable dish is both satisfying and beautiful on the plate.
Ingredients
Scale
- 1½ cups uncooked quinoa
- ½ teaspoon salt (for quinoa)
- 2½ cups water
- 1 red onion, chopped
- 1 red pepper, chopped
- 1 large sweet potato, chopped into cubes
- 1 large yellow squash, end trimmed, cut into ½-inch pieces
- 1 green pepper, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt (for vegetables)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- Chopped parsley for serving
- Tahini sauce for serving
Instructions
- Place quinoa in a small saucepan along with the salt and water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.
- Preheat oven to 425°F. Place the vegetables on a rimmed 18 x 13-inch baking sheet. Drizzle olive oil and season with salt, pepper, garlic powder and oregano. Use your hands to toss the vegetables and spread out into an even layer. Roast until fork tender 30 minutes. Flip the vegetables and broil on high heat for another 5 minutes.
- Divide the quinoa among four bowls. Add the roasted vegetables on top and sprinkle with fresh chopped parsley. Drizzle tahini sauce on top and enjoy immediately.
Notes
- Rinse quinoa thoroughly before cooking to remove the bitter coating called saponin
- Cut vegetables into similar sizes to ensure even cooking and caramelization
- Don’t overcrowd the baking sheet – use two sheets if necessary for proper roasting
- Let quinoa rest after cooking to achieve the perfect fluffy texture
- Store leftover components separately in the refrigerator for up to four days
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Simmering
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 8g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa bowls, roasted veggie bowls, tahini quinoa, healthy meal prep, vegan quinoa bowl, plant-based grain bowl, vegetable grain bowl, quinoa lunch ideas, gluten-free dinner