Ingredients
For the Roasted Vegetables:
- 1 medium sweet potato, peeled and diced
- 1 small butternut squash, peeled and diced
- 1 red bell pepper, chopped
- 1 cup carrots, chopped
- 1 cup baby potatoes, halved
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- ½ teaspoon red pepper flakes (optional, for heat)
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- ½ teaspoon salt
For the Creamy Tahini Dressing:
- ¼ cup tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- 2–3 tablespoons warm water (to thin)
- Salt and pepper, to taste
For Assembly:
- ½ small red onion, finely diced
- Fresh parsley or cilantro, chopped (for garnish)
- Crumbled feta or goat cheese (optional, for extra flavor)
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potatoes, butternut squash, carrots, baby potatoes, and bell peppers with olive oil, garlic powder, smoked paprika, salt, and black pepper.
- Spread the vegetables evenly on the baking sheet.
- Roast for 25–30 minutes, flipping halfway, until vegetables are golden brown and tender.
Step 2: Cook the Quinoa
- Rinse the quinoa under cold water to remove bitterness.
- In a medium saucepan, bring 2 cups of vegetable broth or water to a boil.
- Add the quinoa and ½ teaspoon salt.
- Reduce heat, cover, and simmer for 12–15 minutes, until the quinoa is fluffy.
- Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Step 3: Make the Tahini Dressing
- In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper.
- Gradually add warm water, 1 tablespoon at a time, until you reach a smooth, pourable consistency.
- Adjust seasoning to taste.
Step 4: Assemble the Bowls
- Divide cooked quinoa into serving bowls.
- Top with roasted vegetables.
- Sprinkle with diced red onion and fresh parsley.
- Drizzle with creamy tahini dressing.
- Add crumbled feta or goat cheese for extra flavor (optional).
Notes
Tips for the Best Roasted Vegetable Quinoa Bowl
✔ Chop Vegetables Evenly – This ensures they roast evenly and don’t burn.
✔ Roast at a High Temperature – 400°F (200°C) caramelizes the veggies for deep flavor.
✔ Use Vegetable Broth for Quinoa – It enhances flavor instead of using water.
✔ Make the Dressing in Advance – The flavors develop beautifully when it sits overnight.
✔ Double the Recipe for Meal Prep – These bowls store well and taste even better the next day.