Herb-Roasted Vegetable Quinoa Bowl with Lemon-Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant Mediterranean bowl featuring perfectly roasted vegetables and fluffy quinoa, topped with a bright lemon-tahini dressing for a nutrient-packed meal. This mediterranean-inspired vegetarian (gluten-free) ready in about 45 minutes pairs quinoa, water, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 2 cups quinoa
• 1 1/2 cups water
• 1 medium, peeled and diced into 1/2-inch cubes sweet potato
• 1 medium, diced into 1/2-inch cubes zucchini
• 1, cut into 1/2-inch wedges red onion
• 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
• 1-2 tbsp water
• 2 cups fresh spinach
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, combine 2 cups rinsed quinoa with 1 1/2 cups water; bring to a simmer over medium heat, cover, and cook for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: Toss 1 medium peeled sweet potato (diced into 1/2-inch cubes), 1 medium zucchini (diced into 1/2-inch cubes), and 1 red onion (cut into 1/2-inch wedges) with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper; spread in a single layer on a baking sheet.
3. Step 3: Roast for 25 minutes, stirring once halfway, until vegetables are golden and tender.
4. Step 4: Whisk 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp honey, and 1-2 tbsp water in a small bowl until smooth and creamy.
5. Step 5: Fluff cooked quinoa with a fork, fold in 2 cups fresh spinach until wilted, and divide among bowls.
6. Step 6: Top with roasted vegetables and drizzle with tahini dressing, then garnish with 1/4 cup chopped fresh parsley.