Roasted Veggie Quinoa Bowl
A colorful medley of roasted vegetables and fluffy quinoa, dressed with a zesty lemon-tahini sauce for a wholesome, satisfying dish. This mediterranean-inspired vegetarian (vegan) ready in about 65 minutes pairs uncooked quinoa, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 uncooked quinoa
- 1 1/2 cups (bell peppers, zucchini, cherry tomatoes, red onion) mixed vegetables
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp tahini
- 1 minced garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss mixed vegetables with 1 tbsp olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Step 2: In a saucepan, combine quinoa, 1 1/2 cups water, and 1 tbsp olive oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.
- Step 3: In a small bowl, whisk together lemon juice, tahini, garlic, 1/2 tsp salt, and 1 tbsp water until smooth. Toss roasted vegetables with quinoa and drizzle with tahini sauce. Garnish with fresh herbs if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Veggie Quinoa Bowl take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Veggie Quinoa Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked quinoa from drying out.
Can I substitute ingredients in Roasted Veggie Quinoa Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Veggie Quinoa Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Veggie Quinoa Bowl vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
