Tahini-Glazed Quinoa and Roasted Veggie Bowl

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, protein-packed bowl featuring fluffy quinoa, roasted sweet potatoes, and a creamy tahini dressing. This Middle Eastern-inspired vegan recipe (vegetarian), ready in about 65 minutes, pairs quinoa, sweet potatoes, broccolini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 1.5 lbs, cubed sweet potatoes
• 1 cup, chopped broccolini
• 1/2 cup, sliced red onion
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 garlic cloves
• 1 tbsp olive oil
• 1/2 cup, drained chickpeas
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1.5 lbs sweet potato cubes with 1 tbsp olive oil and roast for 25-30 minutes until tender.
2. Step 2: While sweet potatoes roast, cook 1 cup quinoa in a pot of boiling water for 15 minutes until fluffy.
3. Step 3: In a skillet, sauté 1 cup broccolini and 1/2 cup red onion in 1 tbsp olive oil for 5 minutes until crisp-tender.
4. Step 4: Whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove, and 1 tbsp water until smooth. Add more water if needed.
5. Step 5: Assemble bowls with cooked quinoa, roasted sweet potatoes, sautéed veggies, and chickpeas. Drizzle with tahini dressing and garnish with parsley.