Harvest of Spring Grain Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A colorful grain bowl featuring roasted spring vegetables, quinoa, and a zesty tahini dressing for a balanced, nutrient-packed meal. This mediterranean-inspired salads (vegetarian) ready in about 65 minutes pairs quinoa, diced zucchini, diced bell peppers into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
• 1 cup, diced zucchini
• 1 cup, diced bell peppers
• 1 cup, chopped spinach
• 1 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss zucchini and bell peppers with olive oil, salt, and black pepper. Roast for 25-30 minutes until tender and slightly charred.
2. Step 2: In a large bowl, combine cooked quinoa, roasted vegetables, and spinach.
3. Step 3: In a small bowl, whisk tahini, lemon juice, honey, salt, and black pepper to make the dressing. Pour over the bowl and toss to coat.
4. Step 4: Serve immediately, garnished with additional lemon zest or herbs.