Vegan Quinoa Bowl with Roasted Vegetables and Lemon Tahini Sauce

If you’re looking for a vibrant, nutritious, and satisfying meal, this Vegan Quinoa Bowl with Roasted Vegetables and Lemon Tahini Sauce is your answer. Packed with protein, fiber, and a delightful array of flavors, this bowl is perfect for lunch or dinner. The combination of roasted vegetables, fluffy quinoa, and creamy tahini sauce will have your taste buds singing!

Ingredients

For the Quinoa Bowl:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 medium red onion, diced
• 1 cup broccoli florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the Lemon Tahini Sauce:

• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup or agave syrup
• 1-2 tablespoons water (to thin)
• 1 clove garlic, minced
• Salt and pepper, to taste

Garnish:

• Fresh parsley or cilantro, chopped
• Lemon wedges

Instructions

Step 1: Prepare the Quinoa

1. In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil over medium-high heat.
2. Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Step 2: Roast the Vegetables

1. Preheat your oven to 425°F (220°C).
2. On a large baking sheet, combine the diced zucchini, red bell pepper, cherry tomatoes, red onion, and broccoli florets.
3. Drizzle with olive oil, and season with salt, pepper, garlic powder, and smoked paprika. Toss to coat evenly.
4. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.

Step 3: Make the Lemon Tahini Sauce

1. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper.
2. Gradually add water, one tablespoon at a time, until you reach your desired consistency. It should be creamy yet pourable.

Step 4: Assemble the Bowl

1. In serving bowls, start with a generous scoop of quinoa.
2. Top with a colorful assortment of roasted vegetables.
3. Drizzle with the lemon tahini sauce and garnish with chopped parsley or cilantro. Serve with lemon wedges on the side for an extra zing.

Cooking Tips

• Ingredient Selection: When choosing vegetables, feel free to mix and match based on what’s in season or what you have on hand. Sweet potatoes, carrots, or cauliflower are great additions.
• Quinoa Cooking: Rinsing quinoa helps remove its natural coating, called saponin, which can taste bitter. Always rinse before cooking!
• Meal Prep: This bowl can be made ahead of time. Store the quinoa, roasted vegetables, and tahini sauce separately in airtight containers for easy meal prep throughout the week.

Flavor Variations

• Spice It Up: Add a pinch of cayenne pepper to the tahini sauce for a spicy kick.
• Protein Boost: Toss in some chickpeas or black beans for an extra protein punch.
• Herb Twist: Experiment with fresh herbs like dill or basil for a different flavor profile.

Serving Suggestions

This Vegan Quinoa Bowl pairs well with a light side salad or crusty whole-grain bread. For an extra indulgent experience, consider serving it with a side of avocado slices or a sprinkle of nutritional yeast for a cheesy flavor.

Final Thoughts

This Vegan Quinoa Bowl with Roasted Vegetables and Lemon Tahini Sauce is not only visually appealing but also a wholesome meal that nourishes the body and pleases the palate. The combination of textures and flavors makes it a hearty dish that you can enjoy any day of the week.

For more delicious plant-based recipes, check out Minimalist Baker or Oh She Glows.

Encourage your friends to join you in trying this recipe, and don’t forget to share your culinary creations on social media! Happy cooking!