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Roasted vegetable quinoa bowl with tahini drizzled over squash and zucchini in white bowl

Roasted Vegetable Quinoa Bowl with Tahini

A nutritious and flavorful bowl featuring roasted vegetables, quinoa, and a creamy tahini dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: dinner, Lunch
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 cup chopped sweet potato 1/2-inch cubes
  • 1 cup chopped zucchini 1/2-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Quinoa
  • 1/2 cup quinoa rinsed
  • 1 cup water
For the Tahini Dressing
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1/4 tsp salt

Equipment

  • Baking sheet
  • Mixing bowl
  • Small bowl

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the sweet potato and zucchini with olive oil, salt, and pepper. Spread on the baking sheet and roast for 25 minutes, stirring halfway.
  3. While the vegetables roast, cook the quinoa. Rinse the quinoa, then combine with water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes.
  4. Make the tahini dressing by whisking together tahini, lemon juice, water, and salt in a small bowl.
  5. Divide the cooked quinoa between two bowls. Top with roasted vegetables and drizzle with tahini dressing.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 600mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 200IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

You can substitute other vegetables like bell peppers or carrots. For extra protein, add chickpeas or grilled chicken.

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