Tahini-Roasted Vegetable Quinoa Bowl

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A nutrient-packed bowl featuring roasted root vegetables, fluffy quinoa, and a creamy tahini dressing with lemon and garlic. This Mediterranean-inspired vegetarian recipe (high-protein, gluten-free), ready in about 60 minutes, pairs sweet potatoes, beets, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 medium, peeled and diced into 1/2-inch cubes beets
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 tbsp olive oil
• 1/2 tsp dried rosemary
• 1 cup, uncooked quinoa
• 2 cups vegetable broth
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 clove, minced garlic
• 2 tbsp water
• 1/4 tsp salt
• 2 tbsp chopped parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss sweet potatoes, beets, and zucchini with 1 tbsp olive oil and dried rosemary on a baking sheet.
2. Step 2: Roast for 25 minutes until vegetables are tender and slightly caramelized, stirring once after 15 minutes.
3. Step 3: While vegetables roast, combine quinoa and vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
4. Step 4: Whisk tahini, lemon juice, minced garlic, water, and salt in a small bowl until smooth and creamy.
5. Step 5: Fluff cooked quinoa with a fork, then divide into bowls. Top with roasted vegetables, drizzle with tahini dressing, and sprinkle with chopped parsley.