Smith's Harvest Grain Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant bowl of roasted vegetables and ancient grains with a zesty lemon-tahini dressing, celebrating the diversity of American harvests. This american-inspired vegetarian (gluten-free) ready in about 50 minutes pairs quinoa, vegetable broth, sweet potato 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 rice, quinoa, or a quick salad. 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
• 2 cups vegetable broth
• 1 medium sweet potato
• 1 medium zucchini
• 1 red bell pepper
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups mixed greens
• 1/4 cup fresh parsley
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp honey
• 1 tbsp water

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss diced sweet potato (1/2-inch cubes), zucchini (1/2-inch cubes), and red bell pepper (1/2-inch cubes) with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes until edges are golden and tender.
2. Step 2: In a saucepan, bring 2 cups vegetable broth to a simmer. Add 1 cup rinsed quinoa, reduce heat to low, cover, and cook for 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
3. Step 3: While vegetables roast, whisk together 2 tbsp lemon juice, 2 tbsp tahini, 1 tbsp honey, and 1 tbsp water until smooth and emulsified.
4. Step 4: In a large bowl, combine cooled quinoa, roasted vegetables, and 2 cups mixed greens. Drizzle with lemon-tahini dressing and toss gently until evenly coated. Sprinkle with 1/4 cup chopped fresh parsley before serving.