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Quinoa & Roasted Vegetable Bowl - A Simple, Satisfying Weeknight Meal

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 medium sweet potato, peeled and cubed
  • 1 red bell pepper, cut into chunks
  • 1 small red onion, sliced into wedges
  • 1 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, whole or halved
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2–3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Handful of baby spinach or arugula
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice (plus more to taste)
  • 1 tablespoon maple syrup or honey
  • 1 small garlic clove, grated or minced
  • 2–4 tablespoons warm water, to thin
  • Pinch of salt

Method
 

  1. Preheat and prep. Set the oven to 425°F (220°C). Line two baking sheets with parchment for easy cleanup.
  2. Season the vegetables. Spread the sweet potato, bell pepper, red onion, zucchini, cherry tomatoes, and chickpeas across the trays. Drizzle with olive oil and sprinkle with smoked paprika, cumin, garlic powder, salt, and pepper. Toss to coat and spread in a single layer.
  3. Roast until caramelized. Roast for 20–25 minutes, stirring once halfway. You’re looking for golden edges and tender centers. If the tomatoes are cooking faster, pull them off earlier to prevent bursting.
  4. Cook the quinoa. While the veggies roast, bring water or broth to a boil. Add rinsed quinoa, a pinch of salt, reduce to a simmer, cover, and cook for 15 minutes. Turn off heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  5. Make the dressing. In a small bowl, whisk tahini, lemon juice, maple syrup or honey, garlic, and salt. Add warm water a little at a time until pourable. Taste and adjust lemon and salt as needed.
  6. Assemble the bowls. Add a handful of greens to each bowl, then spoon in quinoa. Top with a generous layer of roasted vegetables and chickpeas.
  7. Finish with flavor. Drizzle with the lemon-tahini dressing. Add toppings like parsley, feta, avocado, or seeds for crunch and creaminess.
  8. Serve warm or at room temperature. This bowl is excellent fresh, but it also holds up well for meal prep.