Bigelow Quinoa Bowl with Tahini Dressing
A nutrient-packed grain bowl with roasted vegetables and a creamy tahini dressing—inspired by the layered terrain of marathon courses. This mediterranean-inspired quick meals (vegan) ready in about 45 minutes blends rinsed quinoa, water, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 1 cup, rinsed quinoa
- 2 cups water
- 1 medium, peeled and diced into 1/2-inch cubes sweet potato
- 1 tbsp olive oil
- 1/2 tsp oregano
- 1 cup, halved cherry tomatoes
- 1/2 cup, diced cucumber
- 1/4 cup, thinly sliced red onion
- 1/4 cup, drained and rinsed chickpeas
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp honey
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 cup diced sweet potato with 1 tbsp olive oil, 1/2 tsp oregano, and a pinch of salt on a baking sheet. Roast for 25 minutes until golden and tender.
- Step 2: Cook quinoa: Combine 1 cup rinsed quinoa and 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- Step 3: Whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp honey, and 1-2 tbsp water in a small bowl until smooth and creamy.
- Step 4: In a large bowl, combine 1 cup cooked quinoa, 1 cup roasted sweet potato, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup sliced red onion, and 1/4 cup drained chickpeas.
- Step 5: Drizzle the tahini dressing over the bowl and toss gently to coat. Garnish with extra herbs if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bigelow Quinoa Bowl with Tahini Dressing take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Bigelow Quinoa Bowl with Tahini Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Bigelow Quinoa Bowl with Tahini Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bigelow Quinoa Bowl with Tahini Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Bigelow Quinoa Bowl with Tahini Dressing vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
