Roasted Vegetable Quinoa Bowl (Print Version)

Vibrant roasted vegetables with fluffy quinoa and creamy tahini sauce for a nourishing Mediterranean-style meal.

# What You'll Need:

→ Vegetables

01 - 1 medium red bell pepper, diced
02 - 1 medium zucchini, sliced
03 - 1 small red onion, cut into wedges
04 - 1 cup cherry tomatoes, halved
05 - 1 medium carrot, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Quinoa

11 - 1 cup quinoa, rinsed
12 - 2 cups water
13 - 1/4 teaspoon salt

→ Tahini Sauce

14 - 1/4 cup tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon maple syrup
17 - 1 garlic clove, minced
18 - 3 to 4 tablespoons water
19 - 1/4 teaspoon salt

→ Garnishes

20 - 2 tablespoons fresh chopped parsley
21 - 2 tablespoons toasted pumpkin seeds

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place bell pepper, zucchini, red onion, cherry tomatoes, and carrot on prepared baking sheet. Drizzle with olive oil and sprinkle with oregano, smoked paprika, salt, and black pepper. Toss to coat evenly and spread in a single layer.
03 - Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
04 - 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.
05 - Whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and enough water to achieve a smooth, pourable consistency.
06 - 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.

# Additional Tips::

01 -
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • Every bite feels indulgent even though it's packed with whole grains and vegetables that actually make you feel alive.
  • The tahini sauce is secretly the star—creamy, tangy, and somehow makes everything taste like it belongs together.
  • It's naturally vegan and gluten-free without ever feeling like you're compromising on flavor.
02 -
  • Don't skip rinsing the quinoa—it genuinely tastes better and less bitter, and it takes maybe thirty seconds of actual effort.
  • The tahini sauce will thicken as it cools, so make it slightly thinner than you think you want it because it'll firm up within minutes.
  • If your vegetables release a lot of liquid while roasting, drain the pan about halfway through so they caramelize instead of steaming.
  • Taste the sauce before assembling—sometimes you need an extra squeeze of lemon or a pinch more salt depending on your tahini brand.
03 -
  • Use a high-quality tahini because it's only one ingredient among a few, and a bitter or oxidized tahini will sabotage the whole sauce.
  • If your tahini sauce breaks or becomes grainy, start fresh in a clean bowl and slowly whisk the broken version in drop by drop—it usually comes back together.
  • Roast your vegetables on a rimmed baking sheet so they have room to spread and actually caramelize instead of crowding together and steaming.
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