Roasted Vegetable Quinoa Bowl (Printable)

Colorful roasted vegetables over fluffy quinoa with rich tahini drizzle

# What You'll 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 Steps:

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

# Top Tips:

01 -
  • Everything cooks at the same time on one sheet pan, which means less cleanup and more time doing literally anything else.
  • The tahini sauce is genuinely addictive and transforms plain roasted vegetables into something that tastes intentional and restaurant-quality.
  • It feels healthy without tasting like punishment, and it actually keeps you satisfied for hours.
02 -
  • Don't skip rinsing the quinoa or you'll taste a bitter, almost soapy flavor that ruins the whole bowl, even though everything else is perfect.
  • Add the water to tahini gradually because it transforms from a thick paste to sauce surprisingly fast, and you can always add more but you can't take it back.
03 -
  • Cut your vegetables slightly larger than you think you need to because they shrink as they roast, and you want them to stay substantial rather than turn into tiny shards.
  • Taste the tahini sauce as you make it because every lemon varies in juice content and you might need more or less liquid than the recipe suggests.
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