Minnesota Harvest Grain Bowl with Roasted Root Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant bowl of quinoa and roasted seasonal vegetables, finished with a zesty lemon-tahini dressing, inspired by the bounty of Minnesota farm auctions. This american-inspired vegetarian (vegetarian) ready in about 50 minutes pairs Quinoa, Vegetable broth, medium Sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 1 medium Sweet potato
• 1 medium Carrot
• 1 cup Broccoli florets
• 1/2 medium Red onion
• 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
• 2 tbsp Water
• 1/4 cup Fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Dice the sweet potato and carrot into 1/2-inch cubes, then toss with broccoli florets and sliced red onion in a large bowl.
2. Step 2: Add 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper to the vegetable mixture, then toss until evenly coated.
3. Step 3: Spread vegetables in a single layer on a baking sheet and roast for 25-30 minutes, stirring once halfway, until tender and golden at the edges.
4. Step 4: While vegetables roast, cook quinoa: combine 1 cup quinoa with 2 cups vegetable broth in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
5. Step 5: Whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp honey, and 2 tbsp water in a small bowl until smooth and creamy.
6. Step 6: Fluff cooked quinoa with a fork, then combine with roasted vegetables and 1/4 cup chopped fresh parsley in a large bowl. Drizzle with tahini dressing and toss gently to coat.