Roasted Vegetable Quinoa Bowl with Lemon-Tahini Dressing

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

Fluffy quinoa with roasted red bell pepper, zucchini, carrot and cherry tomatoes, dressed in a lemon-tahini sauce sweetened with a little honey. This salads (vegetarian) ready in about 45 minutes pairs Quinoa, Water, Red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 1/2 cup Quinoa
• 1 cup Water
• 1/2 cup Red bell pepper
• 1/2 cup Zucchini
• 1/2 cup Carrot
• 1/2 cup Cherry tomatoes
• 2 tbsp Tahini
• 1 Lemon
• 1 clove Garlic
• 1 tsp Honey
• 1 tbsp Olive oil
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1/2 cup diced red bell pepper, 1/2 cup diced zucchini, and 1/2 cup shredded carrot with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet.
2. Step 2: Roast for 20-25 minutes until vegetables are tender and slightly caramelized, stirring once halfway through.
3. Step 3: Cook 1/2 cup quinoa with 1 cup water in a saucepan: bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
4. Step 4: While vegetables roast, whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 minced garlic clove, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until smooth.
5. Step 5: Fluff cooked quinoa, then combine with roasted vegetables, 1/2 cup halved cherry tomatoes, and the lemon-tahini dressing in a large bowl.