Rainbow Harvest Bowl

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

A vibrant bowl of roasted vegetables and quinoa drizzled with zesty lemon-tahini dressing, inspired by the colorful Land of Oz from the 1939 film. This american-inspired vegetarian (gluten-free) ready in about 45 minutes pairs Quinoa, Cherry tomatoes, medium Zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
• 1 cup Cherry tomatoes
• 1 medium Zucchini
• 1/2 Red bell pepper
• 1/2 Yellow bell pepper
• 1/4 Red onion
• 1 Avocado
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 2 tbsp Tahini
• 1 clove Garlic
• 1 tsp Maple syrup
• 1/2 tsp Salt
• 2 tbsp Fresh cilantro

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1/2 cup cherry tomatoes, 1 medium zucchini (sliced into 1/4-inch coins), 1/2 red bell pepper (sliced into thin strips), 1/2 yellow bell pepper (sliced into thin strips), and 1/4 red onion (thinly sliced) with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Roast for 20-25 minutes until edges are caramelized and tender.
2. Step 2: Cook 1 cup uncooked quinoa in 2 cups water over medium heat for 15-20 minutes until fluffy and water is absorbed. Fluff with a fork and let cool for 5 minutes.
3. Step 3: Whisk 2 tbsp tahini, 1 tbsp lemon juice, 1 minced garlic clove, 1 tsp maple syrup, 1/4 tsp salt, and 2 tbsp water until smooth and creamy.
4. Step 4: In a large bowl, combine cooled quinoa, roasted vegetables, and remaining 1/2 cup cherry tomatoes. Drizzle with lemon-tahini dressing and toss gently until evenly coated.
5. Step 5: Divide into bowls, top with 1 diced avocado and 2 tbsp chopped fresh cilantro just before serving.