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Healthy Quinoa Power Bowl with Roasted Vegetables and Tahini

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A nourishing and satisfying quinoa bowl topped with caramelized roasted vegetables and a creamy, tangy tahini dressing. Perfect for meal prep and quick weeknight meals.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • Pinch of salt
  • 1 large sweet potato, peeled and diced
  • 1 cup broccoli florets (fresh or frozen)
  • 1 red bell pepper, sliced
  • 1 medium carrot, sliced into coins
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • ¼ cup tahini (preferably hulled)
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 2–3 tablespoons water (to thin dressing)
  • 1 tablespoon maple syrup or honey (optional)
  • Salt, to taste
  • Optional toppings: fresh parsley or cilantro, toasted pumpkin seeds or walnuts, feta cheese or avocado slices

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine diced sweet potatoes, broccoli florets, sliced red bell pepper, and carrot coins. Drizzle with olive oil and season with salt, black pepper, and smoked paprika if using. Toss to coat evenly.
  3. Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until edges are golden and veggies are tender but not mushy.
  4. While vegetables roast, rinse quinoa under cold water. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
  5. Turn off heat and let quinoa sit covered for 5 minutes. Fluff with a fork and transfer to serving bowls.
  6. In a small bowl, whisk together tahini, lemon juice, minced garlic, and maple syrup or honey. Add water gradually until dressing is smooth and pourable. Season with salt to taste.
  7. Assemble the bowl by topping quinoa with warm roasted vegetables. Drizzle generously with tahini dressing. Garnish with parsley or cilantro, toasted seeds or nuts, and feta cheese or avocado slices if desired.
  8. Serve immediately warm or pack for meal prep. The bowl can be enjoyed at room temperature.

Notes

Rinse quinoa thoroughly to remove bitterness. Roast vegetables at high temperature without overcrowding for best caramelization. Add water gradually to tahini dressing to keep it smooth. Prepare dressing early to let flavors meld. Store tahini dressing separately to prevent sogginess. Can substitute sweet potato with butternut squash or other seasonal veggies. For protein boost, add grilled chicken or roasted chickpeas.

Nutrition

Keywords: quinoa bowl, roasted vegetables, tahini dressing, healthy meal, plant-based, gluten-free, meal prep, vegetarian

Find it online: https://juliamadeit.com/healthy-quinoa-power-bowl-recipe-easy-roasted-veggie-tahini-bowl/