I bring you a vibrant and wholesome bowl packed with roasted vegetables, fluffy quinoa, and a creamy tahini drizzle. It’s colorful, hearty, and full of natural flavor. Whether I want a healthy lunch or a satisfying meatless dinner, this plant-based bowl gives me everything I need — texture, taste, and nutrition — in one simple dish.

Why You’ll Love This Recipe

I love how easy this quinoa bowl is to prepare with minimal hands-on time. While the vegetables roast to perfection in the oven, I cook the quinoa on the stovetop. It’s a fully customizable dish where I can swap in my favorite vegetables, grains, or sauces depending on what I have on hand. It’s great for meal prep, makes excellent leftovers, and works for a variety of diets — vegan, gluten-free, or dairy-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Quinoa:

• 1 ½ cups uncooked quinoa

• ½ teaspoon salt

• 2 ½ cups water

For The Roasted Vegetables:

• 1 red onion, chopped

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 large sweet potato, peeled and cut into ½-inch cubes

• 1 yellow squash, ends trimmed and sliced into ½-inch thick pieces

• 3 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon dried oregano

For Serving:

• Chopped fresh parsley

• Tahini sauce (homemade or store-bought)

Directions

1. Cook The Quinoa:
   I start by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, I combine the quinoa, salt, and water. I bring it to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes until all the water is absorbed. I remove it from the heat and let it sit, still covered, for 5 minutes before fluffing it gently with a fork.

2. Roast The Vegetables:
   I preheat the oven to 425°F (220°C). On a large baking sheet, I spread out the chopped red onion, bell peppers, sweet potato, and yellow squash in a single layer. I drizzle them with olive oil and sprinkle on the salt, pepper, garlic powder, and oregano. Using my hands or a spatula, I toss everything together to coat the vegetables evenly. I roast them in the oven for 30 minutes, tossing once halfway through. For extra color and crispiness, I broil them for an additional 4–5 minutes at the end.

3. Assemble The Bowls:
   In four serving bowls, I divide the cooked quinoa evenly. I top each portion with a generous scoop of the roasted vegetables. I sprinkle chopped parsley over the top and drizzle everything with creamy tahini sauce. I serve immediately or store for later meals.

Servings And Timing

• Servings: 4 bowls

• Prep Time: 25 minutes

• Cook Time: 35 minutes

• Total Time: 1 hour

Variations

• I sometimes use cooked brown rice, couscous, or farro instead of quinoa for a different texture.

• For a different flavor profile, I roast seasonal vegetables like zucchini, cauliflower, carrots, or eggplant.

• To make it heartier, I add protein like chickpeas, grilled tofu, or shredded rotisserie chicken.

• Instead of tahini, I switch things up with a lemon-herb vinaigrette, balsamic glaze, or creamy yogurt dressing.

• For a crunch factor, I top the bowl with toasted pumpkin seeds, chopped almonds, or sunflower seeds.

Storage/Reheating

• I store leftovers in an airtight container in the refrigerator for up to 5 days.

• To reheat, I warm the quinoa and vegetables together in the microwave or on the stovetop with a splash of water to prevent drying out.

• I prefer adding the tahini sauce fresh before serving, but it can also be reheated gently if already mixed.

• This bowl is also delicious served cold, straight from the fridge.

• I don’t freeze this dish because the texture of roasted vegetables and quinoa tends to become mushy after thawing.

FAQs

Can I Make This Bowl Ahead Of Time?

Yes, I often prep the components ahead and store them separately. When I’m ready to eat, I reheat the quinoa and veggies, then add fresh sauce and herbs.

How Do I Keep The Vegetables From Getting Soggy?

I make sure to cut the vegetables into similar sizes and avoid overcrowding the pan. Spreading them in a single layer ensures they roast and caramelize instead of steaming.

What Kind Of Tahini Sauce Should I Use?

I usually use a simple homemade tahini sauce made with tahini, lemon juice, garlic, and water. But store-bought tahini sauces work great too if I want a shortcut.

Can I Add Leafy Greens To This Bowl?

Yes, I often toss in baby spinach, arugula, or kale. I either mix them into the warm quinoa so they wilt slightly or use them as a base for the bowl.

Is This Bowl Good For Meal Prep?

Absolutely. I make a big batch and portion it into containers for the week. It’s great for grab-and-go lunches or easy weeknight dinners.

Conclusion

This roasted vegetable quinoa bowl is one of my favorite go-to meals when I want something nourishing, flavorful, and easy to throw together. It’s packed with plant-based goodness, endlessly customizable, and works for just about any occasion — whether I’m eating at home or packing lunch for the next day. I love the way the roasted vegetables pair with the light, nutty quinoa and creamy tahini drizzle. It’s a bowl that never gets boring.