Roasted Vegetable and Quinoa Bowl with Creamy Tahini Dressing


Hey there, fellow food lovers! As a cooking enthusiast, I’m always on the lookout for delicious, nutritious, and easy-to-make recipes to share with you. Today, I’m excited to bring you a vegetarian dish that’s not only bursting with flavor but also packed with wholesome goodness: the Roasted Vegetable and Quinoa Bowl with Creamy Tahini Dressing. This bowl is the perfect example of how simple, fresh ingredients can come together to create a dish that’s both healthy and satisfying. So, let’s dive in and discover how to create this vibrant, delectable meal!

Section 1: Ingredients

For the Roasted Vegetables:

  • 1 medium zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 small red onion, chopped
  • 1 medium sweet potato, chopped
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Quinoa:

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth or water
  • 1/4 teaspoon salt

For the Creamy Tahini Dressing:

  • 1/3 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Optional toppings:

  • Fresh parsley, chopped
  • Toasted almonds, chopped
  • Crumbled feta cheese (for those who eat dairy)

Section 2: Instructions

Roasting the Vegetables:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the chopped zucchini, bell pepper, onion, sweet potato, and cherry tomatoes. Drizzle with olive oil and season with salt and pepper, tossing to ensure even coating.
  3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and set aside.

Cooking the Quinoa:

  1. In a medium saucepan, bring the vegetable broth (or water) and salt to a boil.
  2. Add the rinsed quinoa, cover, and reduce the heat to low. Simmer for 15-20 minutes, or until the quinoa has absorbed all the liquid and is fluffy.
  3. Remove the saucepan from heat and let it stand, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.

Preparing the Creamy Tahini Dressing:

  1. In a small bowl, whisk together tahini, lemon juice, water, and minced garlic until smooth. Season with salt and pepper to taste.

Assembling the Roasted Vegetable and Quinoa Bowl:

  1. Divide the cooked quinoa among serving bowls.
  2. Top the quinoa with the roasted vegetables, arranging them in a visually pleasing manner.
  3. Drizzle the Creamy Tahini Dressing over the bowls, and garnish with optional toppings such as chopped fresh parsley, toasted almonds, or crumbled feta cheese.


And there you have it – a hearty, nutritious, and utterly scrumptious Roasted Vegetable and Quinoa Bowl with Creamy Tahini Dressing! This dish is perfect for weeknight dinners or meal prep, as it can be easily customized with your favorite seasonal veggies or additional toppings. Give this recipe a try, and let your creativity run wild in the kitchen! I’d love to hear about your experiences and variations in the comments below. Don’t forget to share this recipe with your friends and family, and keep exploring!

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