Quinoa Harvest Bowl with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant bowl of quinoa, roasted seasonal vegetables, and lemon-tahini dressing. This mediterranean-inspired vegetarian ready in about 35 minutes pairs quinoa, zucchini, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 uncooked quinoa
• 2 medium (1/2-inch dice) zucchini
• 2 medium (1/2-inch dice) sweet potatoes
• 1 cup halved cherry tomatoes
• 2 tbsp olive oil
• 1 (zest and 1 tbsp juice) lemon
• 3 tbsp tahini
• 1 tsp maple syrup
• 1 clove minced garlic
• 2 tbsp water
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss diced zucchini, sweet potatoes, and cherry tomatoes with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
2. Step 2: While veggies roast, cook quinoa according to package instructions (1 cup quinoa + 2 cups water, bring to boil, reduce heat, cover, cook 15 minutes). Let sit covered for 5 minutes, then fluff with a fork.
3. Step 3: Whisk together lemon zest, 1 tbsp lemon juice, 3 tbsp tahini, 1 tsp maple syrup, minced garlic, 2 tbsp water, and 1/4 tsp salt to make dressing until smooth.
4. Step 4: In a large bowl, combine cooked quinoa, roasted vegetables, and dressing. Toss gently to coat. Sprinkle with 2 tbsp chopped parsley before serving.