Best-Ever Roasted Vegetable & Quinoa Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, nutrient-packed bowl with perfectly roasted vegetables, protein-rich quinoa, and a lemon-tahini dressing. Ready in 40 minutes for a healthy weeknight dinner. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 40 minutes, pairs rainbow carrots, zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup chopped carrots, 1 medium chopped zucchini, 1 cup cherry tomatoes, and 1/2 cup sliced red onion with 2 tbsp olive oil and a pinch of salt. Spread on a parchment-lined sheet pan and roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: Meanwhile, rinse 1/2 cup quinoa under cold water. Combine quinoa with 1 cup vegetable broth in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  3. Step 3: Whisk together 2 tbsp lemon juice, 3 tbsp tahini, 1 tsp maple syrup, and 2 tbsp water until smooth and emulsified for the dressing.
  4. Step 4: Fluff cooked quinoa with a fork and divide into bowls. Top with roasted vegetables and drizzle generously with lemon-tahini dressing.
  5. Step 5: Garnish with 2 tbsp chopped fresh parsley just before serving.

Related recipes