Monument Circle Roasted Root Vegetable Quinoa Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A vibrant bowl featuring tender roasted root vegetables and quinoa, finished with a bright lemon-tahini dressing for a satisfying plant-based meal. This american-inspired vegetarian ready in about 50 minutes pairs carrots, parsnips, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 2 medium, peeled and cut into 1/2-inch pieces carrots
• 1 medium, peeled and cut into 1/2-inch pieces parsnips
• 1 medium, peeled and cut into 1/2-inch pieces sweet potatoes
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 cup, rinsed quinoa
• 2 cups water
• 1/4 cup, toasted pumpkin seeds
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/4 cup olive oil
• 2 cups mixed greens

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium peeled and cut carrots, 1 medium peeled and cut parsnip, and 1 medium peeled and cut sweet potato with 1 tbsp olive oil, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Step 2: While vegetables roast, combine 1 cup rinsed quinoa and 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes.
3. Step 3: Whisk together 2 tbsp apple cider vinegar, 1 tbsp honey, 1/4 cup olive oil, and 1/4 tsp salt in a small bowl until emulsified.
4. Step 4: In a large bowl, combine cooked quinoa, roasted vegetables, and 2 cups mixed greens. Drizzle with dressing and toss gently. Top with 1/4 cup toasted pumpkin seeds before serving.