Go Back
In today's fast-paced world, the demand for healthy, convenient meals has never been greater. Enter the Wholesome Roasted Veggie Quinoa Delight, a dish that embodies the essence of nutritious eating while being incredibly satisfying and flavorful. This recipe is not just a meal; it’s an experience that brings together the wholesome goodness of quinoa and a vibrant array of roasted vegetables, perfect for anyone looking to embrace a healthier lifestyle.

Roasted Veggie Quinoa Bowl with Lemon Tahini

Discover the ultimate recipe for a healthy and satisfying meal with Wholesome Roasted Veggie Quinoa Delight. This vibrant dish combines fluffy quinoa with an array of roasted seasonal vegetables, delivering a burst of flavor and nutrients in every bite. Perfect for lunch, dinner, or meal prep, it showcases the benefits of plant-based eating while promoting sustainable choices. Embrace a nutritious lifestyle and enjoy this colorful, visually appealing dish that’s easy to customize with your favorite veggies!
Print Recipe Pin Recipe

Ingredients
  

For the Quinoa Bowl:

1 cup quinoa, thoroughly rinsed to remove any bitterness

2 cups vegetable broth or water, for cooking the quinoa

1 medium zucchini, chopped into bite-sized pieces

1 red bell pepper, diced

1 cup cherry tomatoes, halved for sweetness

1 medium red onion, chopped into large chunks

1 cup broccoli florets, cut into smaller pieces for even roasting

2 tablespoons olive oil, for roasting

Salt and pepper, to taste

1 teaspoon garlic powder, for flavor

1 teaspoon smoked paprika, for a hint of smokiness

For the Lemon Tahini Dressing:

¼ cup tahini, for creaminess

2 tablespoons fresh lemon juice, for brightness

1 tablespoon maple syrup or honey, for sweetness

1 tablespoon olive oil, to blend the flavors

2-3 tablespoons water (adjust as needed for desired consistency)

Salt, to taste

Optional Toppings:

Fresh parsley, finely chopped, for color and freshness

Crumbled feta or vegan cheese, for added creaminess

Sesame seeds, for a bit of crunch

Instructions
 

Preheat the Oven: Set your oven to 425°F (220°C) to start preheating while you prepare the other ingredients.

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth (or water). Bring to a gentle boil over medium heat. Reduce the heat to low, cover the pan, and simmer for about 15 minutes, or until all the liquid has been absorbed. Once cooked, remove from heat and fluff with a fork. Set aside.

      Roast the Veggies: While the quinoa cooks, prepare the vegetables. On a large baking sheet, arrange the chopped zucchini, diced red bell pepper, halved cherry tomatoes, chopped red onion, and broccoli florets. Drizzle with olive oil, then season with salt, pepper, garlic powder, and smoked paprika. Toss everything together until the vegetables are well-coated with oil and seasonings.

        Bake the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes. Stir them halfway through the cooking time to ensure even roasting. The veggies should be tender and slightly caramelized when done.

          Make the Lemon Tahini Dressing: In a small bowl, whisk together tahini, fresh lemon juice, maple syrup (or honey), and olive oil until smooth. Season with a pinch of salt. Gradually add water, one tablespoon at a time, stirring until you achieve your desired dressing consistency. Aim for a pourable yet thick mixture.

            Assemble the Bowl: To serve, divide the cooked quinoa evenly among 4 serving bowls. Generously top each bowl with the roasted vegetables and drizzle with the zesty lemon tahini dressing.

              Garnish the Bowls: Enhance your dish by sprinkling fresh parsley on top, adding crumbles of feta or vegan cheese, and optionally sprinkling with sesame seeds.

                Enjoy Your Meal: Serve warm and relish the wholesome flavors and delightful textures in every bite!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4