Roasted Vegetable Grain Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

A vibrant, wholesome bowl featuring oven-roasted seasonal vegetables over nutty quinoa, finished with a zesty lemon-tahini dressing. This mediterranean-inspired vegetarian ready in about 40 minutes pairs mixed bell peppers, zucchini, red onion 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

• 2 medium, cut into 1-inch strips mixed bell peppers
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 small, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup, rinsed quinoa
• 2 cups water
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 clove, minced garlic
• 2 tbsp warm water
• 1/2 tsp ground cumin
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium bell peppers cut into 1-inch strips, 1 medium zucchini sliced into 1/2-inch rounds, and 1 small red onion cut into wedges with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized, stirring halfway.
2. Step 2: While vegetables roast, combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand covered for 5 minutes; fluff with fork.
3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 minced garlic clove, 2 tbsp warm water, and 1/2 tsp ground cumin until smooth and creamy.
4. Step 4: Divide cooked quinoa into four bowls, top evenly with the roasted vegetables, drizzle each with the lemon-tahini dressing, and garnish with 2 tbsp chopped fresh parsley.