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Roasted Vegetable Quinoa Bowls Recipe

Roasted Vegetable Quinoa Bowls combine fluffy quinoa, roasted vegetables, fresh kale, and creamy lemon tahini dressing.
A healthy vegetarian meal that's perfect for meal prep, lunch, or dinner.
Ready in about one hour with simple, wholesome ingredients.
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Prep Time 18 minutes
Course Main Course
Cuisine Mediterranean-inspired

Ingredients
  

For the Roasted Vegetables

  • 1 large sweet potato chopped into ½-inch cubes
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cups Brussels sprouts halved
  • ½ red onion sliced
  • 1 –2 tablespoons olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • 3 cups chopped kale

For the Quinoa

  • 1 cup quinoa rinsed
  • 2 cups water
  • Pinch of salt

For the Lemon Tahini Dressing

  • ⅓ cup tahini
  • 1 garlic clove minced
  • 4 tablespoons fresh lemon juice
  • ⅓ cup warm water
  • Salt to taste
  • Black pepper to taste

Instructions
 

Roast the Vegetables

  • Preheat your oven to 400°F (200°C).
  • Spread the sweet potato, broccoli, cauliflower, Brussels sprouts, and red onion evenly across two baking sheets.
  • Drizzle with olive oil and toss until the vegetables are evenly coated.
  • Season generously with salt and black pepper.
  • Roast for 20 minutes.
  • Remove the pans from the oven and toss the vegetables.
  • Return to the oven and roast for another 15–20 minutes, or until the vegetables are tender with caramelized edges. For extra crispiness, roast for about 40 minutes total.

Cook the Quinoa

  • While the vegetables roast, combine the rinsed quinoa, water, and a pinch of salt in a medium saucepan.
  • Bring to a boil over medium-high heat.
  • Reduce the heat to low, cover, and cook for 15 minutes.
  • Remove from the heat and let the quinoa rest, covered, for 5 minutes.
  • Fluff gently with a fork.

Prepare the Lemon Tahini Dressing

  • In a small bowl or jar, whisk together the tahini, minced garlic, lemon juice, warm water, salt, and pepper until smooth.
  • If the dressing is too thick, whisk in a little more warm water until it reaches your preferred consistency.

Assemble the Roasted Vegetable Quinoa Bowls

  • Divide the cooked quinoa among serving bowls.
  • Top with generous portions of the roasted vegetables.
  • Add fresh chopped kale.
  • Drizzle generously with the lemon tahini dressing.
  • Serve immediately while warm, or refrigerate for meal prep.

Notes

Feel free to customize these bowls with your favorite seasonal vegetables, such as carrots, zucchini, mushrooms, asparagus, or bell peppers. For meal prep, store the dressing separately and add it just before serving to keep the vegetables and kale fresh. You can also add grilled chicken, roasted salmon, baked tofu, or chickpeas for additional protein.