Roasted Vegetable Quinoa Bowl

I stumbled on this bowl one rainy afternoon when my fridge was half empty and I needed something quick but real. I tossed whatever vegetables I had onto a sheet pan, boiled some quinoa, and whisked tahini with lemon juice until it pooled like silk. That first bite was so bright and complete, I forgot I'd been improvising.

I made this for a friend who swore she hated quinoa. She finished her bowl, scraped the sides for extra dressing, and asked if I had more vegetables left. Now she texts me every few weeks asking for the tahini ratio because she never writes it down.

Ingredients

• Zucchini: Cut into half-moons so they caramelize on the flat sides and stay tender in the middle without turning to mush.
• Red bell pepper: Roasts sweeter than green and adds a pop of color that makes the bowl look like you tried.
• Yellow bell pepper: Balances the red and brings a slightly milder sweetness that rounds out the mix.
• Red onion: Slice it thin so the edges char and turn jammy, adding a subtle smoky sweetness.
• Cherry tomatoes: Halve them so they burst in the oven and release their juices, coating the other vegetables.
• Broccoli florets: Roast until the tips are crispy and the stalks stay firm, giving you texture contrast in every bite.
• Olive oil: Use enough to coat everything lightly so the vegetables actually roast instead of steam.
• Smoked paprika: This is what makes the vegetables taste deeper and more interesting than plain salt and pepper.
• Ground cumin: A half teaspoon is enough to add warmth without making the bowl taste like tacos.
• Salt and black pepper: Season generously before roasting because vegetables need more salt than you think.
• Quinoa: Rinse it well or it can taste bitter and soapy, something I learned the hard way.
• Vegetable broth: Swapping water for broth makes the quinoa taste like it has a purpose instead of just being filler.
• Tahini: The soul of the dressing, thick and nutty, and it needs a good stir before you scoop it out.
• Lemon juice: Freshly squeezed makes the dressing bright and alive, bottled lemon juice tastes flat next to it.
• Garlic: One clove minced fine disappears into the dressing but leaves a quiet sharpness behind.
• Water: Add it slowly to the tahini until the dressing is pourable but not runny, it should cling to the vegetables.
• Fresh parsley: Chop it rough and sprinkle it on top for a grassy freshness that wakes up the whole bowl.
• Toasted pumpkin seeds: Optional, but they add crunch and a tiny bit of richness that makes the bowl feel finished.

Instructions

Preheat and prep:

Set your oven to 425 degrees and line a big baking sheet with parchment so nothing sticks. This high heat is what makes the vegetables caramelize instead of steam.

Toss the vegetables:

Put all your chopped vegetables in a large bowl, drizzle with olive oil, add the paprika, cumin, salt, and pepper, then toss with your hands so every piece is coated. Spread them in a single layer on the sheet, giving them space to roast instead of crowd.

Roast until golden:

Slide the sheet into the oven and roast for 25 to 30 minutes, stirring halfway so everything browns evenly. You want tender vegetables with crispy edges and a few charred spots.

Cook the quinoa:

While the vegetables roast, combine quinoa, broth, and salt in a saucepan and bring it to a boil. Lower the heat, cover, and simmer for 15 minutes, then turn off the heat and let it sit covered for 5 minutes before fluffing it with a fork.

Whisk the dressing:

In a small bowl, whisk tahini, lemon juice, olive oil, minced garlic, salt, pepper, and water until smooth and creamy. Add water a tablespoon at a time until it drizzles easily but still has body.

Assemble the bowls:

Divide the fluffy quinoa among four bowls, pile the roasted vegetables on top, drizzle generously with the lemon-tahini dressing, and finish with chopped parsley and pumpkin seeds if you have them.

Save

One night I made this for myself after a long day and ate it on the couch with a spoon straight from the bowl. The dressing pooled at the bottom, mixing with the quinoa and the juices from the tomatoes, and I realized I did not need anything else. Sometimes the simplest meals are the ones that stay with you.

Swapping Vegetables

You can use whatever vegetables you have or whatever is in season. Sweet potato cubes, cauliflower, or thick carrot slices all roast beautifully at the same temperature. Just keep the pieces roughly the same size so they cook evenly.

Making It Ahead

This bowl keeps well in the fridge for up to three days. Store the quinoa, vegetables, and dressing separately, then assemble when you are ready to eat. The vegetables taste good cold or reheated, and the quinoa fluffs back up with a quick stir.

Adding More Protein

If you want to make this more filling, add chickpeas to the roasting sheet in the last 10 minutes or crumble feta on top before serving. Grilled chicken or halloumi also work if you are not keeping it vegetarian.

• Toss drained chickpeas with a little oil and they will crisp up on the edges.
• Feta adds salty creaminess that plays well with the tahini dressing.
• Halloumi gets golden and squeaky when you grill it, and it holds up well on top of warm quinoa.

Save

This bowl has become my go-to when I want something nourishing without a lot of fuss. It reminds me that good food does not have to be complicated, just thoughtful and made with care.

Common Questions

→ How do I roast vegetables evenly?

Cut vegetables into similar sizes and spread them in a single layer on a baking sheet. Stir halfway through roasting to ensure even browning.

→ Can I substitute quinoa with other grains?

Yes, grains like couscous, bulgur, or brown rice can be used, adjusting cooking times accordingly.

→ What does the lemon-tahini dressing add to the dish?

The dressing provides a creamy texture with bright, tangy, and nutty flavors that complement the roasted vegetables and quinoa.

→ How can I make the dish spicier?

Add a pinch of chili flakes to the dressing or sprinkle some on the roasted vegetables before serving.

→ Are toasted pumpkin seeds necessary?

They add a crunchy texture and nutty flavor but can be omitted or replaced with other nuts or seeds based on preference.