Quinoa & Roasted Veggie Bowl
Discover the ultimate Quinoa and Roasted Veggie Bowl recipe—a delicious and nutrient-packed meal perfect for clean eating and meal prep. Loaded with vibrant vegetables, protein-rich quinoa, and a zesty lemon tahini dressing, this dish is both satisfying and easy to make. Whether you're looking for a healthy lunch, dinner, or a meal prep option, this recipe is a must-try. Visit Satisfyyourcravings.com to get the full recipe and elevate your healthy eating game today!
Equipment
- Medium Saucepan: To cook the quinoa.
- Large Baking Sheet: For roasting the vegetables.
- Mixing Bowls: One for tossing the vegetables in oil and spices, and another for mixing the dressing.
- Sharp Knife: For chopping the vegetables.
- Cutting Board: To safely chop your vegetables.
- Whisk or Fork: To mix the dressing ingredients.
- Spatula or Wooden Spoon: For tossing the vegetables on the baking sheet and mixing the quinoa.
- Measuring Cups and Spoons: To measure out the quinoa, liquids, and seasonings.
- Serving Bowls: For assembling and serving the final dish.
Ingredients
- 1 Cup Quinoa, rinsed
- 2 Cups Vegetable broth or water
- 1 Large sweet potato, peeled and cubed
- 1 Red bell pepper, chopped
- 1 Zucchini, sliced
- 1 Cup Cherry tomatoes, halved
- 2 Tbsp Olive oil
- 1 Tsp Smoked paprika
- 1 Tsp Ground cumin
- Salt and pepper to taste
- 1 Avocado, sliced
- 2 Tbsp Fresh parsley, chopped
- 1/4 Cup Crumbled feta cheese (optional for a vegan option, omit or use vegan feta)
Lemon Tahini Dressing:
- 1/4 Cup Tahini
- 1 Juiced Lime
- 1 Garlic clove, minced
- 1 Tbsp Maple syrup or honey
- 2-3 Tbsp Water (to thin)
- Salt and pepper to taste
Instructions
- Step 1: Cook the QuinoaIn a medium saucepan, bring the vegetable broth or water to a boil.Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.Once cooked, remove from heat and fluff with a fork. Set aside.
- Step 2: Prepare the Roasted VegetablesPreheat your oven to 400°F (200°C).On a large baking sheet, toss the cubed sweet potato, red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, smoked paprika, ground cumin, salt, and pepper.Spread the vegetables out in a single layer and roast for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
- Step 3: Make the Lemon Tahini DressingIn a small bowl, whisk together the tahini, lemon juice, minced garlic, maple syrup or honey, salt, and pepper.Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency. It should be smooth and pourable.
- Step 4: Assemble the BowlTo serve, divide the cooked quinoa among four bowls.Top with the roasted vegetables, sliced avocado, and crumbled feta cheese if using.Drizzle generously with the lemon tahini dressing.Garnish with fresh parsley.
- Step 5: Enjoy!Serve immediately while the veggies are still warm, or store the components separately in the fridge for up to 4 days for easy meal prep.
