Quinoa Bowl with Roasted Vegetables
This wholesome quinoa bowl is a plant-forward meal featuring fluffy, nutrient-dense quinoa topped with a vibrant array of caramelized roasted vegetables. Perfectly suited for busy weeknights or efficient meal prepping, this dish balances sweet potatoes, bell peppers, and squash with a nutty tahini drizzle. It is a fiber-rich, protein-packed bowl that provides clean energy without feeling heavy, making it an ideal choice for a balanced and nourishing lifestyle.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Steaming
- Cuisine: Mediterranean-inspired
- Diet: Vegan, Gluten-free, Vegetarian
Ingredients
1 ½ cups uncooked quinoa
2 ½ cups water
1 red onion, chopped
2 cups sweet potatoes, cubed
2 cups bell peppers, chopped
2 cups butternut squash, cubed
3 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon salt
¼ cup tahini
1 tablespoon lemon juice
1 tablespoon maple syrup
2 tablespoons water (for sauce)
Fresh parsley for garnish
Instructions
Preheat your oven to 400°F (200°C).
Rinse the quinoa thoroughly under cold water.
In a medium pot, combine quinoa, 2 ½ cups water, and salt; bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.
On a large sheet pan, toss the chopped onion, sweet potatoes, peppers, and squash with olive oil and oregano.
Roast the vegetables for 25-30 minutes until tender and caramelized.
Whisk together tahini, lemon juice, maple syrup, and water until smooth.
Fluff the cooked quinoa with a fork.
Assemble bowls by layering quinoa, topping with roasted vegetables, drizzling with tahini sauce, and garnishing with fresh parsley.
Notes
Store the quinoa and roasted vegetables in airtight containers in the refrigerator for up to 4 days. The tahini sauce can be stored separately and added just before serving. Feel free to swap seasonal vegetables based on availability.