Easy Roasted Vegetable Quinoa Bowl (Print version)
Colorful roasted vegetables and fluffy quinoa with a lemon tahini drizzle, an easy filling meatless dinner ready in about 40 minutes.
# Ingredients:
For the bowl
01 -
1 large sweet potato, peeled and diced into 1/2-inch cubes
02 -
1 red bell pepper, stemmed and chopped into 1-inch pieces
03 -
1 medium zucchini, sliced into half-moons
04 -
1/2 large red onion, cut into wedges
05 -
3 tablespoons olive oil
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon ground cumin
08 -
1/2 teaspoon smoked paprika
09 -
Salt and black pepper
10 -
1 cup quinoa, rinsed
11 -
1 3/4 cups water or vegetable broth
12 -
2 tablespoons chopped fresh parsley or cilantro
For the lemon tahini dressing
13 -
3 tablespoons tahini
14 -
2 tablespoons fresh lemon juice
15 -
2 to 4 tablespoons warm water
16 -
Pinch of salt
# Instructions:
01 -
Preheat the oven to 425°F. Toss the sweet potato, bell pepper, zucchini, and red onion with olive oil, garlic powder, cumin, smoked paprika, salt, and pepper. Spread in a single layer on a large baking sheet. Roast for 25 to 30 minutes, flipping once, until tender and caramelized in spots.
02 -
Rinse the quinoa under cold water. Combine with water or broth in a saucepan, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes. Remove from heat and let steam for 5 minutes, then fluff with a fork.
03 -
Whisk together tahini, lemon juice, salt, and 2 tablespoons warm water until smooth. Thin with more water a teaspoon at a time until the dressing pours easily.
04 -
Divide the quinoa among four bowls. Top with roasted vegetables, drizzle with the tahini dressing, and finish with fresh herbs.
# Good to know:
01 -
Serve warm or at room temperature.
02 -
For extra protein, add roasted chickpeas or crispy tofu.