Triple Threat Veggie Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A colorful, nutrient-packed bowl featuring roasted root vegetables, quinoa, and a tangy maple-tahini dressing that’s perfect for pre-game fuel. This mediterranean-inspired vegetarian (gluten-free) ready in about 50 minutes pairs sweet potatoes, carrots, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb, peeled and diced into 3/4-inch cubes sweet potatoes
• 1 cup, sliced into 1/2-inch coins carrots
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp dried thyme
• 1 cup, rinsed quinoa
• 2 cups vegetable broth
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 400°F. Toss sweet potatoes and carrots with 1 tbsp olive oil, maple syrup, thyme, and 1/4 tsp salt. Spread in a single layer on a baking sheet.
2. Step 2: Roast for 25 minutes until vegetables are fork-tender and caramelized at the edges.
3. Step 3: While vegetables roast, combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
4. Step 4: Whisk tahini, lemon juice, water, and remaining salt in a small bowl until smooth and emulsified.
5. Step 5: Fluff cooked quinoa with a fork, then fold in roasted vegetables and drizzle with tahini dressing.