California-Style Roasted Vegetable Quinoa Bowl with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A nourishing bowl packed with colorful roasted vegetables and fluffy quinoa, topped with a tangy lemon-tahini dressing that adds creaminess and brightness. This Mediterranean-inspired healthy bowl recipe (vegetarian, gluten free), ready in about 35 minutes, pairs uncooked quinoa, water, zucchini 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 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.

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 medium, cut into 1/2-inch cubes zucchini
• 1 medium, cut into 1/2-inch pieces red bell pepper
• 1 cup, halved cherry tomatoes
• 1 small, cut into wedges red onion
• 3 tbsp, divided extra virgin olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 2 tbsp water (for dressing)
• 1 minced garlic clove
• 2 tbsp chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Rinse 1 cup uncooked quinoa under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
2. Step 2: On a large baking sheet, toss 1 medium zucchini (1/2-inch cubes), 1 medium red bell pepper (1/2-inch pieces), 1 cup halved cherry tomatoes, and 1 small red onion (wedges) with 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20 minutes until vegetables are tender and slightly caramelized.
3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp water, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy. Add more water if needed to reach a pourable consistency.
4. Step 4: To serve, divide cooked quinoa among 4 bowls. Top with roasted vegetables, drizzle with lemon-tahini dressing, and sprinkle 2 tbsp chopped fresh parsley over each bowl.