Chromie's Time-Traveling Veggie Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant bowl of roasted seasonal vegetables, fluffy quinoa, and zesty tahini dressing for a nutrient-packed, colorful meal. This healthy-inspired vegetarian (gluten-free) ready in about 40 minutes pairs quinoa, vegetable broth, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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 vegetable broth
• 1 red bell pepper
• 1 zucchini
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 sliced red bell pepper, 1 sliced zucchini, and 1 cup halved cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes, stirring once halfway, until vegetables are tender and slightly caramelized at edges.
2. Step 2: While vegetables roast, combine 1 cup rinsed quinoa and 2 cups vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
3. Step 3: Whisk 2 tbsp tahini, 1 tbsp lemon juice, and 1 tsp honey in a small bowl until smooth and creamy, adding 1-2 tbsp water if too thick. Toss the cooked quinoa with roasted vegetables, then drizzle with tahini dressing and serve warm.