Lemon-Tahini Roasted Veggie Quinoa Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant spring-inspired grain bowl with roasted vegetables and a creamy lemon-tahini dressing, perfect for a light yet satisfying meal. This mediterranean-inspired salads (gluten-free) ready in about 40 minutes pairs quinoa, zucchini, red bell pepper 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 415 calories and feeds 2, 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

• 3/4 cup (dry) quinoa
• 1 medium, diced zucchini
• 1/2, sliced red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1/2 tsp garlic powder
• 2 tbsp chopped parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss diced zucchini, sliced bell pepper, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet.
2. Step 2: Roast for 20 minutes until vegetables are tender and slightly caramelized at the edges.
3. Step 3: Meanwhile, cook quinoa: Rinse 3/4 cup dry quinoa under cold water, then combine with 1.5 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
4. Step 4: Whisk together tahini, lemon juice, maple syrup, garlic powder, and 2 tbsp water until smooth and creamy.
5. Step 5: Fluff cooked quinoa with a fork, then combine with roasted vegetables and toss with 2 tbsp of the tahini dressing. Garnish with fresh parsley.