Roasted Vegetable Quinoa Bowl with Lemon Tahini Sauce

Elevate your meal prep game with this vibrant and nutritious Roasted Vegetable Quinoa Bowl topped with a zesty Lemon Tahini Sauce. This dish is not only a feast for the eyes but also bursting with flavor, offering a perfect balance of textures and nutrients. Packed with colorful roasted vegetables and fluffy quinoa, it’s a wholesome option for lunch or dinner that caters to various dietary preferences.

Ingredients

For the Quinoa Bowl

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 1 red onion, chopped
• 2 cups spinach or kale
• 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 lemon juice (freshly squeezed)
• 2 tablespoons water (add more for desired consistency)
• 1 clove garlic, minced
• Salt, to taste
• Optional: pinch of cayenne pepper for heat

Instructions

Step 1: Prepare the Quinoa

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

Step 2: Roast the Vegetables

1. Preheat your oven to 425°F (220°C).
2. On a large baking sheet, toss diced red bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Spread the vegetables in an even layer and roast for 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through for even cooking.

Step 3: Make the Lemon Tahini Sauce

1. In a bowl, whisk together tahini, lemon juice, minced garlic, and water. Adjust the consistency by adding more water if needed. Season with salt and cayenne pepper if desired.

Step 4: Assemble the Bowl

1. In serving bowls, create a base of quinoa topped with roasted vegetables and fresh spinach or kale.
2. Drizzle generously with the lemon tahini sauce and mix to combine flavors.

Step 5: Serve

1. Serve warm, garnished with extra lemon zest or seeds like sesame or pumpkin for added crunch and nutrition.

Cooking Tips

• Ingredient Selection: Choose seasonal vegetables for the best flavor. Feel free to substitute with your favorites, such as broccoli, carrots, or sweet potatoes.
• Make Ahead: This dish keeps well in the fridge for up to four days. You can prepare the quinoa and sauce in advance, making assembly quick and easy.
• Serving Suggestions: Pair the bowl with a side of whole grain bread or a refreshing salad to create a complete meal.

Variations

• Protein Boost: Add chickpeas or grilled chicken for extra protein.
• Flavor Twists: Experiment with different spices such as cumin or coriander for an exotic flair.
• Nut-Free Option: Replace tahini with sunflower seed butter if you’re avoiding nuts.

Photography Ideas

Capture the vibrant colors of this dish by photographing it in natural light. A top-down view works beautifully to showcase the layers of quinoa, vegetables, and sauce. Consider adding fresh herbs or lemon slices for a pop of color.

Further Reading and Resources

Explore more delicious vegetarian recipes and learn about the health benefits of quinoa in our articles:

• The Nutritional Value of Quinoa
• Easy Vegan Recipes

This Roasted Vegetable Quinoa Bowl with Lemon Tahini Sauce is a wholesome, delicious meal that is sure to impress. Try it today and feel free to share your creations and variations with us! Happy cooking!