Roasted Vegetable Quinoa Bowl with Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A nourishing bowl featuring roasted seasonal vegetables and fluffy quinoa drizzled with a creamy, zesty tahini dressing for a soulful plant-based meal. This Mediterranean-inspired vegan recipe, ready in about 40 minutes, pairs quinoa, water, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, rinsed quinoa
• 2 cups water
• 1 large, peeled and diced into 1-inch cubes sweet potato
• 1 medium, sliced into half-moons zucchini
• 1 medium, sliced red bell pepper
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 1 tbsp maple syrup
• 3 tbsp water (for dressing)
• 1 minced garlic clove
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 425°F. On a large baking sheet, toss 1 large peeled and diced sweet potato, 1 medium sliced zucchini, and 1 medium sliced red bell pepper with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer and roast for 25 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
2. Step 2: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes.
3. Step 3: In a small bowl, whisk together 1/4 cup tahini, 3 tbsp fresh lemon juice, 1 tbsp maple syrup, 3 tbsp water, 1 minced garlic clove, and remaining 1/2 tsp salt and 1/4 tsp black pepper until smooth and creamy.
4. Step 4: Fluff the quinoa with a fork and transfer to serving bowls. Top with the roasted vegetables and drizzle generously with the tahini dressing. Garnish with 2 tbsp chopped fresh cilantro before serving.