Roasted Vegetable Quinoa Bowl

Bring a burst of Mediterranean flavor to your table with this Roasted Vegetable Quinoa Bowl. This vibrant dish pairs caramelized bell peppers, tender zucchini, and juicy cherry tomatoes with a base of fluffy quinoa, all tied together by a silky, homemade tahini dressing. It is a wholesome and satisfying meal that works beautifully for both lunch and dinner.

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This recipe is as versatile as it is nourishing. The combination of smoked paprika and dried oregano adds a deep, savory profile to the vegetables, while the maple-tahini sauce provides a creamy, sweet, and tangy finish that makes every forkful delicious.

Ingredients

• Vegetables: 1 medium red bell pepper (diced), 1 medium zucchini (sliced), 1 small red onion (cut into wedges), 1 cup cherry tomatoes (halved), 1 medium carrot (sliced), 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper.
• Quinoa: 1 cup quinoa (rinsed), 2 cups water, ¼ teaspoon salt.
• Tahini Sauce: ¼ cup tahini, 2 tablespoons lemon juice, 1 tablespoon maple syrup or honey, 1 garlic clove (minced), 3–4 tablespoons water (to thin), ¼ teaspoon salt.
• Garnishes (optional): 2 tablespoons chopped fresh parsley, 2 tablespoons toasted pumpkin seeds.

Instructions

Step 1

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

Place bell pepper, zucchini, red onion, cherry tomatoes, and carrot on the baking sheet. Drizzle with olive oil, sprinkle with oregano, smoked paprika, salt, and black pepper. Toss to coat evenly and spread in a single layer.

Step 3

Roast the vegetables for 25–30 minutes, stirring halfway, until tender and lightly browned.

Step 4

Meanwhile, prepare the quinoa: 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.

Step 5

For the tahini sauce: Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, salt, and enough water to reach a smooth, pourable consistency.

Step 6

To assemble: Divide cooked quinoa among four bowls. Top with roasted vegetables. Drizzle generously with tahini sauce. Garnish with chopped parsley and toasted pumpkin seeds, if desired.

Zusatztipps für die Zubereitung

To ensure the best texture, always rinse your quinoa thoroughly before cooking to remove its natural bitter coating. When roasting the vegetables, avoid overcrowding the pan; use two baking sheets if necessary to ensure they brown properly rather than steaming.

Varianten und Anpassungen

Feel free to swap vegetables according to the season. Sweet potato, broccoli, or eggplant are excellent alternatives. For an extra boost of protein, consider adding chickpeas or grilled tofu to the bowl.

Serviervorschläge

This bowl is delicious served warm, but it also makes a great cold salad for meal prep. Serve it with a lemon wedge on the side for an extra hit of acidity just before eating.

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This Roasted Vegetable Quinoa Bowl is a testament to how simple ingredients can create a meal that is both healthy and incredibly flavorful. Enjoy the balance of roasted goodness and creamy dressing in every bite.

Recipe Questions & Answers

→ What vegetables work best for roasting?

Red bell pepper, zucchini, red onion, cherry tomatoes, and carrots roast beautifully together. They develop natural sweetness and tender-crisp textures. Feel free to swap in sweet potato, broccoli, eggplant, or Brussels sprouts based on season or preference.

→ How do I make the tahini sauce smoother?

Whisk tahini with lemon juice and maple syrup first until thickened, then gradually add water 1 tablespoon at a time until you reach a creamy, pourable consistency. The sauce should coat the back of a spoon without being too thick or too runny.

→ Can I prepare this bowl in advance?

The roasted vegetables and quinoa store well separately in airtight containers for 3-4 days. The tahini sauce keeps refrigerated for up to 3 days. Assemble bowls fresh when ready to eat, or pack components separately for meal prep.

→ How do I cook quinoa perfectly?

Rinse quinoa thoroughly to remove bitter coating. Combine with water and salt, bring to a boil, then reduce heat to low, cover tightly, and simmer 15 minutes. Remove from heat and let steam covered for 5 minutes before fluffing with a fork.

→ What protein additions work well?

Chickpeas, grilled tofu, roasted chickpeas, or hemp hearts boost protein content beautifully. Marinate tofu or chickpeas in similar spices before roasting alongside the vegetables for extra flavor integration.

→ Is this bowl freezer-friendly?

The roasted vegetables and cooked quinoa freeze well for up to 3 months in separate containers. Thaw overnight in the refrigerator and reheat gently. The tahini sauce is best made fresh, though it can be refrigerated and brought to room temperature before serving.