Roasted Vegetable & Quinoa Bowl with Lemon Tahini Drizzle

There’s something wonderfully comforting about a warm bowl of roasted vegetables paired with protein-packed quinoa. This Roasted Vegetable & Quinoa Bowl with Lemon Tahini Drizzle is not only nutritious but also incredibly versatile. Whether you’re vegan, vegetarian, or just looking to incorporate more plant-based meals into your diet, this recipe is for you. Bursting with colorful vegetables, wholesome quinoa, and a zesty lemon tahini sauce, it’s a dish that satisfies both the palate and the body.

Why You Will Love This Recipe

This Roasted Vegetable & Quinoa Bowl is a celebration of flavors and textures. The sweetness of the roasted vegetables combined with the nuttiness of quinoa creates a delightful contrast, while the creamy lemon tahini drizzle adds a layer of tangy richness that brings everything together. Beyond flavor, this dish is also packed with vitamins and minerals. Quinoa is a complete protein, providing all nine essential amino acids, making it an excellent choice for those looking for plant-based protein sources. This recipe is customizable — feel free to swap in your favorite veggies, adjust the spices, or even add some nuts for crunch!

Ingredients

Gather the following ingredients to create this colorful and nutritious bowl:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 carrot, sliced
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1/4 teaspoon smoked paprika (optional)
• 1/4 cup chopped fresh parsley
• For the Lemon Tahini Drizzle:
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 2-3 tablespoons water to thin
• 1 clove garlic, minced
• Salt to taste

Directions

Step 1: Preheat your oven to 400°F (200°C). This temperature is optimal for roasting vegetables, allowing them to caramelize and develop rich flavors without burning.

Step 2: In a large mixing bowl, toss the diced zucchini, red bell pepper, sliced carrot, and red onion with olive oil, salt, black pepper, and smoked paprika (if using). Make sure the vegetables are well-coated, as this will enhance their flavor during roasting.

Step 3: Spread the seasoned vegetables evenly on a baking sheet. Make sure to leave space between them to allow for proper roasting. Place the sheet into the preheated oven and roast for 20 to 25 minutes, or until the vegetables are tender and lightly caramelized.

Step 4: While the vegetables roast, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff the quinoa with a fork and set aside.

Step 5: For the lemon tahini drizzle, whisk together tahini, fresh lemon juice, olive oil, minced garlic, and salt in a small bowl. Gradually add water, one tablespoon at a time, until the mixture reaches a pourable consistency. Taste and adjust seasoning, adding more salt or lemon juice as desired.

Step 6: Once the vegetables are roasted and the quinoa is cooked, it’s time to assemble your bowls! Start with a base of quinoa, then generously top with the roasted vegetables. Finally, drizzle with the lemon tahini sauce and sprinkle with fresh parsley for a pop of color.

Pro Tips for Making the Roasted Vegetable & Quinoa Bowl

1. **Customize the Vegetables**: Feel free to use your favorite vegetables such as asparagus, Brussels sprouts, or sweet potatoes. Just remember to adjust roasting times depending on the type of vegetable.

2. **Meal Prep**: This bowl is perfect for meal prep! Prepare a double batch of quinoa and roast extra vegetables to have on hand for quick lunches or dinners throughout the week.

3. **Tahini Alternatives**: If you’re allergic to sesame, you can substitute tahini with sunflower seed butter or even yogurt for a creamy drizzle.

4. **Add Freshness**: Consider adding sliced avocado or microgreens for added texture and nutrients.

5. **Spice It Up**: For an extra kick, consider adding some red pepper flakes or drizzling with Sriracha before serving.

Frequently Asked Questions

Can I use different grains instead of quinoa?

Yes! You can substitute quinoa with grains like farro, brown rice, or even couscous, but remember that cooking times may vary.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

Can I make this dish ahead of time?

Absolutely! You can roast the vegetables and cook the quinoa in advance, then store them separately until you’re ready to assemble and serve.

Is this dish gluten-free?

Yes, this dish is gluten-free as quinoa is naturally gluten-free. Just be sure to check that your tahini and broth are also gluten-free if you have dietary restrictions.

What should I serve it with?

This bowl can be enjoyed as a standalone meal or served alongside protein such as grilled chicken, chickpeas, or tofu for a fuller dish.

Conclusion

The Roasted Vegetable & Quinoa Bowl with Lemon Tahini Drizzle is a delightful and nutritious meal that brings the best of plant-based eating to your table. Simple yet packed with flavor, it’s perfect for busy weeknights or a leisurely weekend meal. Not only does it taste great, but it also nourishes your body and can be easily adjusted to your preferences. Give it a try and enjoy the vibrant flavors and comforting textures!