Compact License Veggie & Quinoa Power Bowl with Tahini Dressing

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, nutrient-dense bowl featuring protein-rich quinoa, roasted vegetables, and a creamy tahini dressing — ideal for health-conscious professionals. This Mediterranean-inspired vegetarian recipe (vegan, gluten-free), ready in about 28 minutes, pairs Quinoa, Cherry tomatoes, Zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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, cooked Quinoa
• 1 cup, halved Cherry tomatoes
• 1 medium, sliced 1/4-inch thick Zucchini
• 1/2 cup, thinly sliced Red onion
• 3 tbsp Tahini
• 1 tbsp Lemon juice
• 1 clove, minced Garlic
• 1 tbsp Olive oil
• 2 tbsp Chopped parsley

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 1 medium sliced zucchini and 1/2 cup sliced red onion with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Roast for 15-18 minutes until golden and tender.
2. Step 2: In a small bowl, whisk 3 tbsp tahini, 1 tbsp lemon juice, 1 minced garlic clove, and 1-2 tbsp water until smooth and pourable.
3. Step 3: Assemble bowls by dividing 1 cup cooked quinoa among four plates. Top with roasted zucchini/onion mixture, 1 cup halved cherry tomatoes, and a drizzle of tahini dressing.
4. Step 4: Garnish with 2 tbsp chopped parsley and serve immediately while warm.