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vegetable and quinoa bowl

Roasted Vegetable and Quinoa Bowl with Lemon-Tahini Dressing

Table of Contents

Elevate your mealtime with this vibrant and nourishing roasted vegetable and quinoa bowl! Colorful veggies, including bell peppers, zucchini, and cherry tomatoes, are roasted to perfection and served atop fluffy quinoa 🥗🍚. Drizzle on a luscious lemon-tahini dressing for a burst of zesty flavor 🍋🧄. Packed with wholesome goodness and customizable with your favorite toppings, this bowl is a feast for both the eyes and taste buds. A delicious way to enjoy a balanced meal that’s as tasty as it is beautiful! 🌈🌟

Ingredients:

For the Roasted Vegetables:

2 cups mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, red onion), chopped
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried herbs (such as thyme, oregano, or rosemary)

For the Quinoa:

1 cup quinoa, rinsed
2 cups water or vegetable broth
Salt to taste

For the Lemon-Tahini Dressing:

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

For Assembly:

Fresh spinach or mixed greens
Optional toppings: chopped fresh herbs, toasted nuts or seeds

Directions:

Preheat the oven to 400°F (200°C).
In a bowl, toss the chopped mixed vegetables with olive oil, salt, pepper, and dried herbs.
Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and season with salt to taste.
In a small bowl, whisk together the tahini, fresh lemon juice, water, minced garlic, salt, and pepper until smooth. If needed, adjust the consistency by adding more water.
In serving bowls, layer a bed of fresh spinach or mixed greens.
Arrange the roasted vegetables and cooked quinoa on top of the greens.
Drizzle the lemon-tahini dressing over the roasted vegetable and quinoa mixture.
Sprinkle with optional toppings such as chopped fresh herbs (parsley, cilantro, or basil) and toasted nuts or seeds for added texture and flavor.