Spring Harvest Grain Bowl with Lemon-Tahini Dressing
A vibrant, nutrient-packed bowl celebrating fresh seasonal produce, featuring roasted vegetables and a creamy lemon-tahini dressing that nourishes body and soul. This mediterranean-inspired vegetarian (gluten-free, whole30) ready in about 45 minutes blends halved Cherry tomatoes, stems removed and chopped Rainbow chard, rinsed Quinoa into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 12 oz, thinly sliced on diagonal Rainbow carrots
- 1 cup, halved Cherry tomatoes
- 2 cups, stems removed and chopped Rainbow chard
- 1 cup, rinsed Quinoa
- 2 tbsp Olive oil
- 1, zested and juiced Lemon
- 3 tbsp Tahini
- 1 tbsp Maple syrup
- 2 cloves, minced Garlic
- 1/2 tsp Salt
- 1/4 cup, chopped Fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. Toss 12 oz thinly sliced rainbow carrots, 1 cup halved cherry tomatoes, and 2 cups chopped rainbow chard stems with 2 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper; spread on a parchment-lined sheet pan.
- Step 2: Roast for 20-25 minutes until carrots are tender-crisp and tomatoes burst, stirring once halfway through.
- Step 3: While vegetables roast, combine 1 cup rinsed quinoa with 2 cups water in a saucepan; bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Step 4: Whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, 2 minced garlic cloves, 1 tsp lemon zest, 1/4 tsp salt, and 2 tbsp water until smooth and creamy.
- Step 5: Fluff cooked quinoa with a fork, then fold in roasted vegetables and 1/4 cup chopped fresh parsley. Drizzle with lemon-tahini dressing and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Harvest Grain Bowl with Lemon-Tahini Dressing take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spring Harvest Grain Bowl with Lemon-Tahini Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spring Harvest Grain Bowl with Lemon-Tahini Dressing?
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 Spring Harvest Grain Bowl with Lemon-Tahini Dressing 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 Spring Harvest Grain Bowl with Lemon-Tahini Dressing gluten-free?
Yes — this recipe is tagged gluten-free, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
