Sheet Pan Quinoa Grain Bowl with Tahini Drizzle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant, nutrient-packed grain bowl featuring fluffy quinoa, roasted vegetables, and a zesty tahini dressing, all prepared on a sheet pan for convenience. This mediterranean-inspired sheet pan ready in about 45 minutes pairs quinoa, pint cherry tomatoes, broccoli florets 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 quinoa
• 1 pint cherry tomatoes
• 1 lb broccoli florets
• 1 medium red bell pepper
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp soy sauce
• 2 pcs garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup quinoa with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread in a single layer on a sheet pan.
2. Step 2: In a separate bowl, toss 1 pint halved cherry tomatoes, 1 lb broccoli florets, 1 medium diced red bell pepper, 2 minced garlic cloves, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Spread in a layer around the quinoa.
3. Step 3: Roast for 25-30 minutes, stirring halfway through, until quinoa is toasted and vegetables are tender with some crispness.
4. Step 4: While hot, whisk together 2 tbsp tahini, 1 tbsp soy sauce, 1 tbsp lemon juice, and 1/2 tsp salt. Drizzle over the dish before serving.