Ingredients
For the Bowl:
- 1 cup quinoa, rinsed 🍚
- 2 cups water or vegetable broth
- 1 cup broccoli florets 🥦
- 1 cup diced bell peppers (mix of red, yellow, orange) 🫑
- 1 cup sweet potatoes or Yukon gold potatoes, diced 🍠
- 1/2 red onion, chopped 🧅
- 2 tbsp olive oil 🫒
- Salt and pepper to taste 🧂
- 1 tsp garlic powder & 1/2 tsp smoked paprika 🌶️
Creamy Tahini Dressing (Optional but Delicious):
- 2 tbsp tahini 🥄
- 1 tbsp lemon juice 🍋
- 1 tsp maple syrup 🍁
- 1 clove garlic, minced
- Water to thin
- Salt to taste 🧂
Instructions
In a medium saucepan, bring 2 cups water or broth to a boil. Add quinoa, reduce to a simmer, cover, and cook for 15 minutes or until fluffy. Set aside.
Preheat oven to 425°F (220°C). Toss chopped veggies in olive oil, salt, pepper, garlic powder, and paprika. Spread evenly on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until veggies are golden and tender.
Whisk together tahini, lemon juice, maple syrup, garlic, and salt. Add water little by little until the dressing is creamy and pourable.
Scoop quinoa into a bowl, top with roasted vegetables, and drizzle with tahini dressing. Garnish with fresh parsley or cilantro if desired. 🌿
Notes
Why Everyone Loves It 🗣️
“This bowl is a weekly staple in our house. It’s simple but so full of flavor!” – Jamie L.
“I love how filling yet light this meal feels. Plus, it’s gorgeous!” – Taylor M.
“The tahini dressing is a game-changer. Takes it to the next level!” – Alex P.