Herb-Roasted Quinoa and Veggie Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

Roasting at high heat draws sweet, caramelised edges from the vegetables while the quinoa absorbs the herb-and-olive-oil seasoning — the contrast between charred veg and the creamy tahini dressing is what makes this bowl satisfying without any meat. Mediterranean in spirit, it comes together on one sheet pan in about 65 minutes. A naturally vegetarian weeknight dinner that holds up to meal prep — portion a second serving and the flavours improve overnight.

Ingredients

• 1 cup quinoa
• 1.5 lbs (carrots, zucchini, bell peppers, cherry tomatoes, red onion) mixed vegetables
• 2 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove, minced garlic
• 1/4 cup, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 1.5 lbs mixed vegetables with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread in a single layer on a baking sheet.
2. Step 2: Roast for 25-30 minutes until the vegetables are tender and caramelized, stirring halfway through.
3. Step 3: In a medium pot, cook 1 cup quinoa according to package instructions (usually 1:2 quinoa to water ratio). Fluff with a fork.
4. Step 4: In a small bowl, whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 clove minced garlic, and 1/4 cup chopped fresh parsley. Season with salt and pepper.
5. Step 5: Assemble the bowl by layering cooked quinoa, roasted vegetables, and tahini dressing. Garnish with additional parsley and a drizzle of olive oil.