Roasted Vegetable Buddha Bowl with Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A vibrant and nourishing bowl featuring roasted seasonal vegetables, quinoa, and a creamy tahini dressing with a citrus kick. This mediterranean-inspired vegan ready in about 40 minutes pairs quinoa, water, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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 water
• 1 large, peeled and cut into 1/2-inch sticks carrot
• 1 medium, sliced into strips red bell pepper
• 1 medium, cut into 1/2-inch rounds zucchini
• 3 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 tbsp maple syrup
• 2 tbsp warm water
• 1 small, minced garlic clove
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 large peeled carrot sticks, 1 medium red bell pepper strips, and 1 medium zucchini rounds with 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
2. Step 2: Meanwhile, rinse 1 cup quinoa under cold water. In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
3. Step 3: In a small bowl, whisk together 1/4 cup tahini, 2 tbsp fresh lemon juice, 1 tbsp maple syrup, 2 tbsp warm water, 1 minced small garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and pourable.
4. Step 4: Divide quinoa among bowls, top with roasted vegetables, drizzle with tahini dressing, and garnish with 2 tbsp chopped fresh parsley before serving.