Tahini-Roasted Vegetable Quinoa Bowl
A nutrient-packed bowl featuring roasted root vegetables, fluffy quinoa, and a creamy tahini dressing with lemon and garlic. This mediterranean-inspired vegetarian (high-protein, gluten-free) ready in about 60 minutes pairs olive oil, dried rosemary, uncooked quinoa 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 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 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
Instructions
- 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.
- Step 2: Roast for 25 minutes until vegetables are tender and slightly caramelized, stirring once after 15 minutes.
- 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.
- Step 4: Whisk tahini, lemon juice, minced garlic, water, and salt in a small bowl until smooth and creamy.
- 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.
Frequently asked questions
How long does Tahini-Roasted Vegetable Quinoa Bowl take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tahini-Roasted Vegetable Quinoa Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Tahini-Roasted Vegetable Quinoa Bowl?
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 Tahini-Roasted Vegetable Quinoa Bowl 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 Tahini-Roasted Vegetable Quinoa Bowl high-protein?
Yes — this recipe is tagged high-protein, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! Made for my family and they couldn't stop eating it.
- ★★★★★
This was amazing! The tahini really tied the whole bowl together.
- ★★★★☆
Perfect for a quick weeknight meal, my kids loved the roasted veggies.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
