Lemon-Tahini Roasted Veggie Quinoa Bowls

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

A quick, one-pan meal featuring roasted sweet potatoes and broccoli tossed in a tangy tahini-lemon sauce over quinoa for a satisfying lunch or dinner. This Mediterranean-inspired quick recipe (gluten-free, vegan), ready in about 35 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 410 calories and feeds 2, 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

• 3/4 cup quinoa
• 1 1/2 cups water
• 1 medium sweet potato
• 2 cups broccoli
• 1 tbsp olive oil
• 2 cloves garlic
• 1 lemon
• 2 tbsp tahini
• 1 tsp maple syrup
• 1 tbsp fresh dill

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Rinse 3/4 cup quinoa, then combine with 1 1/2 cups water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: Peel and dice 1 medium sweet potato into 1/2-inch cubes. Cut 2 cups broccoli into small florets. Toss sweet potatoes and broccoli with 1 tbsp olive oil, 2 minced garlic cloves, and a pinch of salt on a baking sheet. Roast for 20 minutes until edges are crispy and tender.
3. Step 3: While vegetables roast, zest 1 lemon and squeeze 1 tbsp juice. Whisk together with 2 tbsp tahini, 1 tsp maple syrup, and 1 tbsp fresh dill until smooth and pourable.
4. Step 4: Fluff cooked quinoa with a fork, then divide between two bowls. Top with roasted vegetables and drizzle with lemon-tahini sauce, ensuring each bite has a tangy, nutty coating.