Some nights, I just want a meal that feels like a warm hug—comforting, nourishing, and packed with flavor. This roasted vegetable quinoa bowl hits all the right notes.
It’s one of those recipes that makes me feel like I’m doing something good for myself without spending hours in the kitchen. Plus, it’s ridiculously easy to customize. Got leftover veggies? Toss ‘em in. Want a little extra protein? Add some chickpeas or grilled chicken.
I started making this when I was trying to eat healthier but didn’t want to give up meals that actually tasted good. The key? Roasting the vegetables until they’re caramelized and slightly crispy.
Pair that with fluffy quinoa, a tangy dressing, and a little crunch on top, and you’ve got yourself a dinner that’s anything but boring.
Tips for Maximum Flavor & Nutrition
- Roast the veggies properly: Don’t overcrowd the baking sheet! Spacing them out lets them get crispy instead of steaming.
- Use good tahini: The better the tahini, the smoother and more flavorful your dressing will be.
- Make it a meal prep winner: Store everything separately in airtight containers. Just heat up and assemble when you’re ready to eat.
- Want protein? Toss in some roasted chickpeas, shredded rotisserie chicken, or a fried egg on top.
Variations & Substitutions
- Switch up the grains: Not into quinoa? Use brown rice, farro, or even cauliflower rice.
- Different veggies: Try Brussels sprouts, asparagus, or mushrooms—roast whatever is in season!
- Spicy twist: Add a pinch of cayenne to the veggies or drizzle some hot sauce on top.
- Nut-free option: Skip the pumpkin seeds and use sunflower seeds instead.
Serving Suggestions
This dish works great as a stand-alone meal, but you can also serve it with a side of warm pita bread or a simple green salad. If you’re hosting, it pairs well with a light white wine or a homemade lemonade.

Roasted Vegetable Quinoa Bowl
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 servings 1x
- Category: Dinner
- Method: Roasting & Boiling
- Cuisine: American/Mediterranean Fusion
- Diet: Gluten Free
Description
A warm, hearty, and nutritious quinoa bowl loaded with roasted vegetables and a creamy tahini dressing.
Ingredients
For the roasted vegetables:
- 1 medium sweet potato, diced
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 cup broccoli florets
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water for a milder taste)
- 1/2 tsp salt
For the dressing:
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1 clove garlic, minced
- 2 tbsp water (to thin out)
- Pinch of salt
Toppings (optional but recommended):
- 1/4 cup pumpkin seeds or chopped almonds
- 1/4 cup crumbled feta or goat cheese (skip for vegan)
- Handful of fresh parsley or cilantro, chopped
- 1/2 an avocado, sliced
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Spread the chopped sweet potatoes, zucchini, bell pepper, broccoli, and red onion on a baking sheet.
- Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss everything together until evenly coated.
- Roast for 25-30 minutes, flipping halfway through, until the veggies are tender and slightly crispy on the edges.
Step 2: Cook the Quinoa
- While the veggies are roasting, bring 2 cups of vegetable broth (or water) to a boil in a medium saucepan.
- Add the rinsed quinoa and salt, then reduce to a simmer.
- Cover and cook for about 15 minutes or until all the liquid is absorbed.
- Fluff with a fork and set aside.
Step 3: Make the Dressing
- In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and salt.
- Add water little by little until you reach your desired consistency.
Step 4: Assemble the Bowl
- Divide the quinoa into bowls.
- Top with the roasted vegetables.
- Drizzle generously with the tahini dressing.
- Add toppings like nuts, cheese, fresh herbs, and avocado slices.
Notes
Easily customizable—use any veggies or toppings you have on hand!
Nutrition
- Serving Size: 1 bowl
- Calories: ~380
- Sugar: 8g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg