Roasted Vegetable and Quinoa Bowl with Zesty Lemon-Tahini

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

A colorful bowl of roasted vegetables and quinoa, finished with a zesty lemon-tahini dressing. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs cherry tomatoes, zucchini, red bell pepper 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 cherry tomatoes
• 1 medium zucchini
• 1 red bell pepper
• 1 cup quinoa
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic
• 1 tbsp olive oil

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Instructions

1. Step 1: Preheat oven to 425°F. Cut 1 medium zucchini into 1/2-inch half-moons and 1 red bell pepper into 1-inch strips. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Add 1 cup cherry tomatoes to the baking sheet and roast for 20 minutes until vegetables are tender and slightly caramelized at the edges.
3. Step 3: Meanwhile, cook 1 cup quinoa in 2 cups water according to package directions until fluffy and water is absorbed (about 15 minutes).
4. Step 4: While vegetables roast, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove, and 2 tbsp water until smooth and creamy.
5. Step 5: Fluff cooked quinoa with a fork, then combine with roasted vegetables in a large bowl.
6. Step 6: Drizzle with lemon-tahini dressing and toss gently until evenly coated. Serve warm or at room temperature.