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Roasted Vegetable Quinoa Bowl

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A vibrant and wholesome bowl packed with roasted vegetables, fluffy quinoa, and a creamy tahini drizzle. Perfect for a healthy lunch or meatless dinner, this plant-based dish is flavorful, satisfying, and easy to customize.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 4 bowls
  • Category: Main Dish
  • Method: Roasting, Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

  • 1 ½ cups uncooked quinoa
  • ½ teaspoon salt (for quinoa)
  • 2 ½ cups water
  • 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 (for vegetables)
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • Chopped fresh parsley (for serving)
  • Tahini sauce (homemade or store-bought, for serving)

Instructions

  1. Rinse the quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa, salt, and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.
  2. Preheat the oven to 425°F (220°C). Spread chopped vegetables on a large baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and oregano. Toss to coat evenly.
  3. Roast the vegetables in the oven for 30 minutes, tossing once halfway through. Broil for an additional 4–5 minutes for extra crispiness.
  4. Divide the cooked quinoa evenly into four serving bowls. Top each with a generous portion of roasted vegetables.
  5. Garnish with chopped parsley and drizzle with tahini sauce. Serve immediately or store for later.

Notes

  • Swap quinoa with brown rice, couscous, or farro for variation.
  • Use any seasonal vegetables you prefer.
  • Add protein like chickpeas, tofu, or chicken to make it heartier.
  • Top with seeds or nuts for added crunch.
  • Store in an airtight container for up to 5 days in the fridge.
  • Reheat with a splash of water to avoid drying out.
  • Best to add tahini sauce fresh when serving.
  • This bowl can also be enjoyed cold.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-vegetable-quinoa-bowl/