Blaine Market Roasted Vegetable Grain Bowl

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A wholesome grain bowl featuring roasted seasonal vegetables inspired by fresh local produce, perfect for a nourishing lunch. This Mediterranean-inspired healthy bowl recipe (vegetarian), ready in about 40 minutes, pairs quinoa, water, red bell pepper, cut into 1-inch pieces for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 quinoa
• 2 cups water
• 2 medium carrot, peeled and cut into 1/2-inch sticks
• 1 red bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1/4 cup lemon tahini dressing

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

Instructions

1. Step 1: Preheat oven to 425°F. Rinse 1 cup quinoa under cold water and combine with 2 cups water in a medium saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
2. Step 2: Toss 2 medium peeled carrots cut into 1/2-inch sticks, 1 red bell pepper cut into 1-inch pieces, and 1 medium zucchini sliced into 1/2-inch rounds with 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet in a single layer.
3. Step 3: Roast vegetables in the preheated oven for 20 minutes, stirring halfway through, until tender and slightly caramelized.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted vegetables, 2 tbsp chopped fresh parsley, and 1/4 cup lemon tahini dressing. Toss gently until evenly coated and serve warm or at room temperature.