Ingredients
- Quinoa: The base of our bowl, providing a complete protein and nutty flavor. (1 cup uncooked)
- Broccoli Florets: Adds a vibrant green color and earthy flavor, packed with vitamins. (1 large head, cut into florets)
- Sweet Potato: Brings sweetness and creaminess when roasted, rich in beta-carotene. (1 large, peeled and cubed)
- Bell Pepper (Red or Yellow): Offers sweetness and a slight tang, loaded with Vitamin C. (2 bell peppers, seeded and chopped)
- Red Onion: Adds a pungent and slightly sweet flavor that mellows beautifully when roasted. (1 red onion, cut into wedges)
- Zucchini: Provides a mild and slightly sweet flavor, and a tender texture when roasted. (2 medium zucchinis, chopped)
- Carrots: Adds sweetness and crunch, packed with fiber and vitamins. (2 large carrots, peeled and sliced)
- Olive Oil: Used for roasting, adds healthy fats and enhances flavor. (3 tablespoons)
- Garlic Powder: Enhances the savory flavors of the vegetables. (1 teaspoon)
- Onion Powder: Complements the garlic powder and adds depth of flavor. (1 teaspoon)
- Dried Oregano: Provides a warm, aromatic, and slightly peppery flavor. (1 teaspoon)
- Dried Thyme: Adds an earthy and slightly minty flavor. (1 teaspoon)
- Paprika: Contributes a mild smoky flavor and vibrant color. (1 teaspoon)
- Salt: Enhances the flavors of all ingredients. (To taste)
- Black Pepper: Adds a subtle spice and enhances flavors. (To taste)
- Lemon Juice: Adds brightness and acidity to the dressing and the overall bowl. (2 tablespoons, fresh)
- Tahini: Creates a creamy and nutty dressing base. (2 tablespoons)
- Water: Used to thin the tahini dressing to desired consistency. (2-4 tablespoons)
- Fresh Parsley (optional): For garnish and a fresh, herbaceous note. (Chopped, for serving)
- Feta Cheese or Vegan Feta (optional): For a salty and tangy topping. (Crumbled, for serving)
- Pine Nuts or Toasted Almonds (optional): For added crunch and nutty flavor. (For serving)
Instructions
- Preheat Your Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). While the oven is preheating, prepare all your vegetables. Wash and dry the broccoli, sweet potato, bell peppers, red onion, zucchini, and carrots. Cut the broccoli into florets, peel and cube the sweet potato, seed and chop the bell peppers, cut the red onion into wedges, chop the zucchini into bite-sized pieces, and peel and slice the carrots. Ensure the vegetables are roughly the same size to ensure even roasting.
- Toss Vegetables with Oil and Seasonings: In a large bowl, combine all the prepared vegetables. Drizzle with olive oil and toss to coat evenly. In a small bowl, mix together the garlic powder, onion powder, dried oregano, dried thyme, paprika, salt, and black pepper. Sprinkle the seasoning mixture over the vegetables and toss again, ensuring all vegetables are well coated with the spices.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet or two baking sheets if necessary to avoid overcrowding. Overcrowding can steam the vegetables instead of roasting them properly. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through for even cooking. Keep an eye on them, as roasting times may vary depending on your oven and the size of the vegetable pieces. You want them to be tender but still have a bit of texture.
- Cook the Quinoa: While the vegetables are roasting, prepare the quinoa. Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water for a minute or two. This removes any saponin, which can give quinoa a bitter taste. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is cooked through. Once cooked, fluff the quinoa with a fork and let it sit, covered, for a few minutes.
- Prepare the Tahini Dressing: While the quinoa is cooking and vegetables are roasting, make the tahini dressing. In a small bowl, whisk together the tahini and lemon juice until smooth. Gradually add water, one tablespoon at a time, whisking continuously until the dressing reaches your desired consistency. You want it to be creamy and pourable but not too thin. Taste and adjust lemon juice, salt, or water as needed. A pinch of salt can also enhance the flavor of the dressing.
- Assemble the Quinoa Bowls: Once the vegetables are roasted and the quinoa is cooked, it’s time to assemble your bowls. Divide the cooked quinoa evenly among bowls. Top with generous portions of the roasted vegetables. Drizzle each bowl with the tahini dressing.
- Garnish and Serve: For extra flavor and visual appeal, garnish your Roasted Veggie Quinoa Bowls with fresh chopped parsley, crumbled feta cheese or vegan feta (if using), and a sprinkle of pine nuts or toasted almonds (if using). Serve immediately and enjoy the vibrant flavors and textures of your healthy and delicious meal! These bowls are great warm or at room temperature, making them perfect for meal prep as well.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Protein: 20g