Best Roasted Veggie Quinoa Bowl
This Roasted Veggie Quinoa Bowl is colorful, hearty, and nutrient-packed. Tender roasted vegetables like sweet potatoes, bell peppers, zucchini, and carrots are paired with fluffy quinoa and drizzled with a tangy lemon-tahini dressing. It’s vegan-friendly, easy to prep ahead, and makes a filling, healthy lunch or dinner.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients
For the Roasted Veggies
1 medium sweet potato, peeled & diced
1 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 carrot, sliced
1–2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp cumin
Salt & black pepper to taste
For the Quinoa
1 cup quinoa, rinsed
2 cups water or vegetable broth
Pinch of salt
Lemon-Tahini Dressing
3 tbsp tahini
2 tbsp lemon juice
1 tsp maple syrup or honey
1–2 tbsp water
Salt to taste
Optional Toppings
Avocado slices
Pumpkin seeds or sunflower seeds
Fresh parsley or cilantro
Pomegranate seeds
Hummus or roasted chickpeas
Instructions
1. Cook the Quinoa
In a pot, combine rinsed quinoa and water or broth with a pinch of salt.
Bring to a boil, then reduce to a simmer, cover, and cook 15 minutes until water is absorbed.
Fluff with a fork and set aside.
2. Roast the Vegetables
Preheat oven to 425°F (220°C).
Toss sweet potato, zucchini, bell peppers, and carrot with olive oil, garlic powder, smoked paprika, cumin, salt, and pepper.
Spread evenly on a baking sheet.
Roast 20–25 minutes, tossing halfway, until tender and slightly caramelized.
3. Make the Lemon-Tahini Dressing
Whisk together tahini, lemon juice, maple syrup, and water until smooth.
Adjust consistency with more water if needed.
Add salt to taste.
4. Assemble the Quinoa Bowls
Place a scoop of quinoa in each bowl.
Top with roasted vegetables.
Drizzle with lemon-tahini dressing.
Add optional toppings: avocado, seeds, herbs, or pomegranate.
Optional Variations
Add protein: grilled chicken, shrimp, tofu, tempeh, or beans
Spicy version: sprinkle with cayenne or drizzle with sriracha
Mediterranean twist: add olives, cherry tomatoes, cucumber, and feta
Meal prep: store quinoa and roasted veggies separately; add dressing and toppings when ready to eat
Frequently Asked Questions
Can I use other vegetables?
Yes! Broccoli, cauliflower, brussels sprouts, or eggplant work beautifully.
Can I make this gluten-free?
Absolutely — quinoa is naturally gluten-free.
How long can I store leftovers?
Refrigerate in an airtight container for up to 4 days. Dress bowls just before eating.
Can I make it vegan?
Yes — simply use maple syrup instead of honey in the dressing and skip any dairy toppings.
Nutritional Information
Calories: 380–450
Protein: 10–14 g
Carbohydrates: 55–60 g
Fat: 14–18 g
Fiber: 9–12 g
Sodium: ~220 mg