Wellesley-Inspired Roasted Vegetable and Quinoa Bowl with Tahini Dressing
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 clove garlic clove, minced
- 3 tbsp warm water
- 1 tsp maple syrup
- 1/2 tsp cumin powder
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve warm or at room temperature for a nutritious, balanced meal.
Frequently asked questions
How long does Wellesley-Inspired Roasted Vegetable and Quinoa Bowl with Tahini Dressing take to make?
Total time is about 45 minutes (15 min prep + 30 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 Wellesley-Inspired Roasted Vegetable and Quinoa Bowl with Tahini Dressing?
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 quinoa from drying out.
Can I substitute ingredients in Wellesley-Inspired Roasted Vegetable and Quinoa Bowl with Tahini Dressing?
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 Wellesley-Inspired Roasted Vegetable and Quinoa Bowl with Tahini Dressing 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 Wellesley-Inspired Roasted Vegetable and Quinoa Bowl with Tahini Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
