Description
A colorful and nourishing bowl of roasted vegetables, fluffy quinoa, and creamy lemon tahini drizzle that’s perfect for a wholesome meal.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
- 3 tbsp tahini
- Juice of 1 lemon
- 1 clove garlic, minced
- 2–3 tbsp water (to thin sauce)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss zucchini, bell peppers, onion, and cherry tomatoes with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast vegetables for 20–25 minutes, flipping halfway, until tender and lightly charred.
- While vegetables roast, cook quinoa: bring water or broth to a boil, add quinoa, reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork.
- In a small bowl, whisk together tahini, lemon juice, garlic, and water until smooth and creamy.
- Assemble bowls by dividing quinoa among plates, topping with roasted vegetables, and drizzling generously with lemon tahini sauce.
Notes
- Add chickpeas for extra protein.
- Sprinkle with feta or goat cheese if not vegan.
- Swap quinoa for farro, couscous, or brown rice for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: roasted vegetable quinoa bowl, lemon tahini drizzle, healthy vegetarian meal, meal prep