Roasted Vegetable and Quinoa Bowl with Lemon Tahini Dressing

Introduction:

This Roasted Vegetable and Quinoa Bowl with Lemon Tahini Dressing is a nutrient-packed vegan meal that’s as delicious as it is nourishing. Loaded with roasted seasonal vegetables, fluffy quinoa, and drizzled with a creamy lemon tahini dressing, this dish is perfect for lunch, dinner, or meal prep.

Why You’ll Love This Recipe:

• Completely vegan, gluten-free, and nutrient-dense.

• Packed with protein and fiber from quinoa and vegetables.

• Customizable with your favorite roasted vegetables.

• A perfect balance of flavors and textures.

Ingredients:

For the Bowl:

• 1 cup quinoa (uncooked)

• 2 cups broccoli florets

• 1 red bell pepper (sliced)

• 1 zucchini (sliced)

• 1 red onion (quartered)

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

For the Lemon Tahini Dressing:

• 2 tablespoons tahini

• 1 tablespoon lemon juice

• 1 teaspoon maple syrup

• 1 clove garlic (minced)

• 2-3 tablespoons water (to thin)

• Salt and pepper to taste

Instructions:

1. Cook the Quinoa:

   • Rinse the quinoa under cold water.

   • In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.

2. Roast the Vegetables:

   • Preheat the oven to 400°F (200°C).

   • Toss broccoli, red bell pepper, zucchini, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper.

   • Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

3. Prepare the Dressing:

   • In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and water until smooth. Adjust the consistency with more water if needed. Season with salt and pepper.

4. Assemble the Bowl:

   • Divide the cooked quinoa into bowls. Top with the roasted vegetables.

5. Drizzle and Serve:

   • Drizzle the lemon tahini dressing over the bowl and serve warm or at room temperature.

Health Benefits:

• Quinoa: A complete protein that provides essential amino acids and fiber.

• Vegetables: Rich in vitamins, antioxidants, and minerals for overall health.

• Tahini: A plant-based source of healthy fats and calcium.

Variations:

• Add chickpeas or tofu for extra protein.

• Use sweet potatoes or Brussels sprouts for a seasonal twist.

• Sprinkle with sunflower seeds or hemp seeds for added texture.

• Swap lemon juice with lime juice for a tangy variation.

FAQs:

Can I make this recipe ahead of time?
Yes! Store the roasted vegetables, quinoa, and dressing separately in airtight containers. Combine just before serving.

Is this recipe meal-prep friendly?
Absolutely! It keeps well in the fridge for up to 4 days, making it perfect for meal prep.

Can I use frozen vegetables?
Yes, but fresh vegetables roast better and retain a firmer texture.