East Fairmount Park Inspired Roasted Vegetable Quinoa Bowl

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A wholesome quinoa bowl with oven-roasted seasonal vegetables and a bright lemon-tahini dressing inspired by Philadelphia’s outdoor spaces. This Mediterranean-inspired vegan recipe, ready in about 40 minutes, pairs quinoa, water, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, rinsed quinoa
• 2 cups water
• 1 medium, cut into 1/2-inch cubes zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 2 medium, sliced into 1/4-inch rounds carrot
• 3 tbsp olive oil
• 1 1/2 tsp, divided salt
• 1/2 tsp, divided black pepper
• 3 tbsp tahini
• 3 tbsp fresh lemon juice
• 1 small, minced garlic clove
• 2 tbsp warm water
• 1/4 cup chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium cubed zucchini, 1 large chopped red bell pepper, and 2 sliced medium carrots with 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized, stirring halfway through.
2. Step 2: Meanwhile, in a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 3 tbsp fresh lemon juice, 1 minced garlic clove, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp warm water until smooth and creamy.
4. Step 4: To assemble, divide quinoa into 4 bowls, top each with roasted vegetables, drizzle with the lemon-tahini dressing, and sprinkle 1/4 cup chopped fresh parsley over the top before serving.