Save A vibrant, healthy bowl featuring nutty quinoa and a medley of roasted seasonal vegetables, topped with a zesty lemon-tahini dressing. Perfect for meal prep or a light lunch.
Whenever I make this quinoa bowl, it instantly reminds me of my first attempt at meal prepping for a busy week. The burst of flavors and colors quickly became my go-to lunch solution, impressing even skeptical family members who doubted veggies could be so crave-worthy.
Ingredients
- Quinoa: 1 cup quinoa, rinsed
- Water for Quinoa: 2 cups water
- Salt (for quinoa): 1/4 tsp salt
- Sweet Potato: 1 medium sweet potato, peeled and diced
- Zucchini: 1 zucchini, sliced
- Red Bell Pepper: 1 red bell pepper, chopped
- Red Onion: 1 red onion, cut into wedges
- Broccoli Florets: 1 cup broccoli florets
- Olive Oil: 2 tbsp olive oil
- Smoked Paprika: 1/2 tsp smoked paprika
- Ground Cumin: 1/2 tsp ground cumin
- Seasoning: Salt and pepper, to taste
- Tahini: 3 tbsp tahini
- Lemon Juice: 2 tbsp lemon juice
- Maple Syrup or Honey: 1 tbsp maple syrup or honey
- Water (for dressing): 2 tbsp water (plus more as needed)
- Garlic: 1 garlic clove, minced
- Pinch of Salt (for dressing): Pinch of salt
- Pumpkin Seeds or Sunflower Seeds: 1/4 cup pumpkin seeds or sunflower seeds
- Fresh Parsley: 2 tbsp chopped fresh parsley
Instructions
- Roast the Vegetables:
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. Place sweet potato, zucchini, bell pepper, red onion, and broccoli on sheet. Drizzle with olive oil, smoked paprika, cumin, salt, and pepper, tossing to coat. Roast for 20 to 25 minutes, stirring halfway, until vegetables are tender and caramelized.
- Cook the Quinoa:
- In a pot, bring quinoa, water, and salt to a boil. Reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, keep covered 5 minutes. Fluff with a fork.
- Prepare Dressing:
- In a small bowl, whisk together tahini, lemon juice, maple syrup (or honey), water, minced garlic, and pinch of salt until smooth. Add more water if needed for drizzling consistency.
- Assemble the Bowls:
- Divide cooked quinoa among 4 bowls. Top with roasted veggies. Drizzle with dressing. Sprinkle with seeds and parsley if desired.
- Serve:
- Enjoy warm or at room temperature.
Save When I served these bowls at our last family lunch, everyone gathered around the table chatting over their custom veggie mix. It was a refreshing way to share a meal with dietary needs in mind.
Required Tools
Pot with lid, baking sheet, parchment paper, mixing bowls, whisk, sharp knife and cutting board
Nutritional Information (per serving)
Calories: 320, Total Fat: 13 g, Carbohydrates: 45 g, Protein: 9 g
Serving Ideas
Pair this bowl with a crisp white wine like Sauvignon Blanc or a sparkling water with lemon for a refreshing lunch.
Save This quinoa bowl makes weekday lunches so much easier and it's perfect for sharing with friends. Enjoy every colorful bite and feel energized!
Recipe FAQs
- → How do I cook quinoa for the bowl?
Rinse quinoa well, then simmer with water and salt for about 15 minutes until absorbed. Let it stand covered for 5 minutes before fluffing with a fork.
- → What vegetables work best for roasting?
Sweet potato, zucchini, bell pepper, red onion, and broccoli create a colorful, flavorful mix. You can swap in carrots, cauliflower, or brussels sprouts seasonally.
- → How is the lemon-tahini dressing made?
Whisk tahini, lemon juice, maple syrup or honey, minced garlic, salt, and water together until smooth, adjusting water for desired consistency.
- → Can I add protein to this bowl?
Yes, chickpeas or grilled tofu are excellent additions to boost protein while complementing the flavors.
- → What optional toppings enhance this bowl?
Pumpkin seeds or sunflower seeds add crunch, while chopped fresh parsley brings a fresh herbal note.