Wellesley-Inspired Roasted Vegetable and Quinoa Bowl with Tahini Dressing

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A hearty and nutritious quinoa bowl filled with roasted seasonal vegetables and a creamy tahini-lemon dressing. This Mediterranean-inspired healthy bowl recipe (vegetarian), ready in about 45 minutes, pairs quinoa, water, butternut squash, peeled and cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
• 2 cups water
• 2 cups butternut squash, peeled and cubed
• 2 cups brussels sprouts, halved
• 1 medium red bell pepper, sliced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 1 garlic clove, minced
• 3 tbsp warm water
• 1 tsp maple syrup
• 1/2 tsp cumin powder

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

Instructions

1. Step 1: Preheat the oven to 425°F. Toss 2 cups cubed butternut squash, 2 cups halved brussels sprouts, and 1 sliced red bell pepper with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a large baking sheet. Spread evenly and roast for 25-30 minutes, flipping halfway, until vegetables are tender and caramelized.
2. Step 2: While the vegetables roast, rinse 1 cup quinoa under cold water. Combine quinoa and 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 1/4 cup tahini, 3 tbsp fresh lemon juice, 1 minced garlic clove, 3 tbsp warm water, 1 tsp maple syrup, and 1/2 tsp cumin powder until smooth and creamy.
4. Step 4: To assemble, divide the cooked quinoa into 4 bowls. Top each with an equal portion of the roasted vegetables, then drizzle generously with the tahini dressing.
5. Step 5: Serve warm or at room temperature for a nutritious, balanced meal.