Description

A vibrant, nutrient-packed bowl featuring roasted seasonal vegetables, fluffy quinoa, and a creamy tahini dressing. Perfect for meal prep or a quick weeknight dinner.

Ingredients

Scale

For the Crust:

For the roasted veggies:
1 medium sweet potato, diced
1 red bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes
1 red onion, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
For the base:
1 cup quinoa, uncooked
2 cups vegetable broth
For the dressing:
1/4 cup tahini
2 tbsp lemon juice
1 tbsp maple syrup
1 clove garlic, minced
3–4 tbsp water (to thin)
For garnish:
1/4 cup chopped fresh parsley
2 tbsp toasted pumpkin seeds

Instructions

1. Prepare the Crust:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss all chopped vegetables with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 25-30 minutes until vegetables are tender and slightly caramelized, stirring halfway.
4. Meanwhile, rinse quinoa thoroughly. Cook in vegetable broth according to package instructions (about 15 minutes). Fluff with a fork.
5. Whisk together all dressing ingredients, adding water gradually until pourable consistency is achieved.
6. Assemble bowls: divide quinoa among bowls, top with roasted veggies, drizzle with tahini dressing, and garnish with parsley and pumpkin seeds.

Notes

• Swap vegetables based on seasonality (try butternut squash in fall or asparagus in spring).
• For extra protein, add chickpeas to the roasting pan or top with grilled tofu.
• Dressing thickens when chilled – thin with warm water if needed.