Midland Harvest Grain Bowl

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant bowl of seasonal roasted vegetables and quinoa, finished with a zesty lemon-tahini dressing, celebrating the freshest local produce. This American-inspired vegetarian recipe, ready in about 45 minutes, pairs quinoa, vegetable broth, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
• 2 cups vegetable broth
• 2 medium zucchini
• 1 medium sweet potato
• 1 red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tbsp water

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium diced zucchinis (1/2-inch cubes), 1 medium peeled and diced sweet potato (1/2-inch cubes), and 1 diced red bell pepper (1/2-inch cubes) with 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper; spread in a single layer on a parchment-lined baking sheet and roast for 25 minutes until edges are golden and vegetables are tender.
2. Step 2: While vegetables roast, combine 1 cup rinsed quinoa and 2 cups vegetable broth in a medium saucepan; bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes.
3. Step 3: Whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp honey, and 1 tbsp water in a small bowl until smooth and creamy.
4. Step 4: Toss 1 cup halved cherry tomatoes into the roasted vegetables and let cool for 5 minutes; then fold the cooked quinoa and tahini dressing into the vegetable mixture until evenly coated.