Tahini-Spiced Roasted Vegetable Grain Bowl
A hearty bowl featuring roasted root vegetables and chickpeas in a creamy tahini dressing with quinoa. This middle eastern-inspired vegetarian (gluten-free) ready in about 55 minutes pairs (15 oz), rinsed and drained chickpeas, olive oil, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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 can (15 oz), rinsed and drained chickpeas
- 1 medium, diced into 1/2-inch cubes sweet potato
- 2 medium, diced into 1/2-inch cubes carrots
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 cup, rinsed quinoa
- 2 cups vegetable broth
- 3 tbsp tahini
- 1, juiced lemon
- 1 clove, minced garlic
- 1/2 tsp salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss chickpeas, sweet potato, and carrots with 1 tbsp olive oil, cumin, smoked paprika, and 1/4 tsp salt. Spread on a parchment-lined sheet pan and roast for 25 minutes until edges are crisp.
- Step 2: In a medium pot, combine rinsed quinoa and vegetable broth. Bring to a simmer over medium heat, cover, and reduce heat to low. Cook for 15 minutes until liquid is absorbed. Fluff with a fork.
- Step 3: While vegetables roast and quinoa cooks, whisk together tahini, lemon juice, minced garlic, 1 tbsp water, and 1/4 tsp salt in a small bowl until smooth and creamy.
- Step 4: Divide quinoa between bowls. Top with roasted vegetables and chickpeas. Drizzle with tahini dressing and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tahini-Spiced Roasted Vegetable Grain Bowl take to make?
Total time is about 55 minutes (15 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-Spiced Roasted Vegetable Grain 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-Spiced Roasted Vegetable Grain 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-Spiced Roasted Vegetable Grain 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-Spiced Roasted Vegetable Grain Bowl gluten-free?
Yes — this recipe is tagged 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
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
