Roasted Vegetable Quinoa Bowls with Lemon Tahini Dressing-an easy meal prep idea for lunch or dinner. Prepare these healthy bowls and eat during the week with no fuss!
I am really excited about the healthy recipe we have for you today, Roasted Vegetable Quinoa Bowls. Roasted vegetables are my FAVORITE! I make them every single week.
I love cookies, but I also love veggies. Vegetables and healthy eating can be VERY delicious and I am going to show you how to make my all time favorite veggie bowls. You are going to want to make them every single week because they are SO good!
I really don’t think of these bowls as a “recipe” because they are so easy to make and very customizable. They are my meal prep go to! I make them every Sunday and eat them every day for lunch. Roasted veggies are my lunch staple, I never get tired of them.
These bowls have roasted:
- sweet potatoes
- brussels sprouts
- red onion
I also add kale because greens are always a good idea and a drizzle of lemon tahini dressing. Don’t skip the dressing, it really makes the bowls! You can whisk it up in minutes and keep it in the fridge so it is ready to go.
How to Make Roasted Vegetable Quinoa Bowls
- First, roast the vegetables. I cut the sweet potato into smaller pieces so they will cook in the same amount of time as the other vegetables.
- I keep the seasonings simple for these bowls because I add the lemon tahini dressing at the end. Before going into the oven, I drizzle them with olive oil and season with kosher salt and black pepper. That is it!
- The vegetables take about 40-45 minutes. I like my vegetables on the crispier side so I roast for the full 45 minutes.
- While the vegetables are roasting, make the quinoa and lemon tahini dressing.
- If you want to meal prep the ingredients for the week, you can divide individual portions into tupperware containers. Make sure you keep the dressing separate so the vegetables don’t get soggy. Dress when you are ready to eat.
- You can reheat the roasted vegetables and quinoa in the microwave. You can also reheat the vegetables in a skillet or put them back on a sheet pan and heat them up. I usually go the easy route and use the microwave. The leftover vegetables will get a little soft, but I think they are still super tasty! I have even eaten the bowls cold and I think they are good cold too.
- You can really roast whatever veggies you have on hand, sometimes I make clean out the fridge veggie bowls and roast whatever I need to use up.
- The bowls are gluten-free and vegan. If you want to add protein, you can. Chicken, fish, beans, steak, or cottage cheese are good options. Yes, cottage cheese. I LOVE topping my bowl with cottage cheese. Josh thinks I am weird, but you should try it:)
Roasted Vegetable Quinoa Bowls are a staple for me. They can be prepped in advance and eaten all week. I never get tired of these healthy bowls and I think you will love them too! Simple and healthy has never tasted so good!
Roasted Vegetable Quinoa Bowls
For the vegetables:
- 1 large sweet potato chopped into 1/2-inch pieces
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups Brussels sprouts cut in half
- 1/2 red onion sliced
- 1-2 tablespoons olive oil
- Salt and 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:
- 1/3 cup tahini
- 1 clove garlic
- 4 tablespoons lemon juice
- 1/3 cup warm water
- Salt and pepper to taste
- Preheat oven to 400 degrees F. Place the vegetables on two baking sheets, making sure they are in an even layer and spread out a little. Drizzle with olive oil and toss until the vegetables are coated. Season with salt and black pepper. Place in the oven and roast for 20 minutes. Remove from the oven and toss the vegetables. Place the pans back in the oven and roast for 15-20 more minutes or until vegetables are tender and slightly crisp. I prefer my vegetables crispy and a little black on the edges so I let them roast for about 40 minutes total.
- While the vegetables are roasting make the quinoa.In a medium saucepan, combine water, rinsed quinoa, and salt. Bring to a boil. Reduce heat to low and cover with a lid. Cook for 15 minutes. Remove from heat and let stand for 5 minutes, covered. Remove the lid and fluff the quinoa with a fork.
- To make the lemon tahini dressing, whisk together the tahini, garlic, lemon juice, and, water in a small bowl or jar. Season with salt and pepper, to taste. If the dressing is too thick, add a little more water and whisk again.
- To assemble the bowls, add quinoa, an assortment of the roasted vegetables, and chopped kale. Drizzle with lemon tahini dressing.
- Note-If you are meal prepping, you can place the dressing in a separate container and wait to dress the bowls. You can heat up the roasted vegetables and quinoa in the microwave and add the kale and dressing when you are ready to eat. Feel free to roast whatever vegetables you like!
Have you tried this recipe?
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Yum, these sound great! I love that it incorporates all my favorite veggies and the dressing seems super simple, too!
This is perfect for my lunches! I love just tossing a bunch of veggies on a pan to roast. This is also a great way to use a jar of tahini I seem to always have in the pantry.
I am so obsessed!! That tahini sauce looks amazing!
GREAT MINDS! I made something similar today and I can’t wait to try yours!!
Yum—SO SO colorful!!
OMG I ate so many cookies this December. It was ridiculous! This salad is just what I need to reset myself!
This is meal prep for the win! Love everything about these bowls! I could drink that lemon tahini dressing! Hehe!!
These look SO great!!!
Question: is the kale included in the veggie roasting or left raw? Thank you.
I leave it raw.
These look so good. I’m going to prep these this weekend. And Trader Joe’s has a delicious lemon tahini sauce that would make this even easier. Quick tip for Quinoa if you have an Instant Pot: use a ratio of 1:1 water to quinoa and cook on high pressure for 3 mins and then quick release. Perfect every time!
These bowls looks amazing!!
I have never even heard of tahini. Where do I get it? These look delicious!
Roasting vegetables at 400degrees with olive oil is not the way to do this!! Burnt to a crisp in less than 30 minutes in the oven. To roast in a lower degree and usually using a higher smoke point oil to prevent burning.
Looks wonderful can’t wait to try and taste it for me and my family
Can veggies be frozen and steamed or only fresh?
Thanks for sharing these recipe. I love roasted vegetable.
I’m guessing the garlic is. cut up in some way..chopped? minced?
minced or finely chopped
Thank you for this recipe! I loved it! It’s delicious and filling. So much more satisfying than a salad for a healthy lunch. I’ve never used tahini before and I loved the homemade dressing. Definitely adds some great flavor. I will make this again for sure!
This is my go to lunch! Glad you liked it too!
Ran across this recipe in search of a veggie lunch that I could prep the day before. This was amazing down to the lemon tahini! Thanks
Glad you enjoyed the recipe!
Do not like Kale what would you use in place of it?
I’m going to use baby spinach leaves
STOP what you are doing and make these bowls right NOW! They are absolutely fabulous and perfect for meal prepping and using up any vegetables you have on hand. The real star of the show here though is the dressing….it is AWESOME! Just enough tang to really wake up all the veggies. My meat loving husband SCARFED this up and my 12 year old twins devoured it as well, so suffice to say this is in our weekly meal rotation now! After eating too many sweets after Thanksgiving, this will a welcome relief to eating lighter. Another winner Maria!!
Do you think these can be frozen?
I had something similar to this in a restaurant in Colorado, but they added a spicy, simple slaw. So, when I made this I added it. My family agreed it really brought a complex and delicious flavor to this. The slaw consisted of 1/2 head of red cabbage, sliced to ribbons; 2 large carrots, matchsticked; a slice of sweet onion, chopped fine; 1/3 C red wine vinegar; 1/4 C olive oil; 1 Tbsp sugar; 1 tsp molasses; 1 tsp. Oregano; a dash of ground cayenne (or more). Whisk all but the 1st 3 ingredients together then pour over the veggies and stir. Let chill about 20 minutes.
I made this with your roasted cauliflower & roasted sweet potato recipes (made a huge tray of roasted veggies/potatoes for the weeks lunches) and it was one of the best dishes I’ve ever eaten!!! Thank you! Have never written a review before-that’s how good it was.
And- I’m not even a a vegetarian
This was fantastic!! I had spinach on hand so put the warm quinoa on a bed of spinach and topped with the roasted veggies. Definitely a do-againer! Thanks for a great recipe!
What’s the best way to roast vegetables? smokers
Any ideas for a dressing if you really dislike tahini?
Use your favorite dressing! A balsamic would be good. I also love my basil vinaigrette on everything:) Sometimes I add hummus to my bowl!
Once again, Two Peas rocks it again! I started making and realized I was out, so I subbed in beets, butternut squash, carrots instead. And I was out of tahini too (these quarantine days have me like sigh…), so I just made a dressing of Meyer lemon, olive oil, s&p, with a dash of champagne vinegar. I had a little orange olive oil so I added a dash of that, too. AND topped with a little KIMCHI! Deelish!
That sounds AMAZING! Thanks for sharing!
A trick I learned…rub some of the Tahini dressing into the kale leaves and let sit for 15 mins before serving. This will soften the kale so it isnt as tough to chew. Use more dressing over quinoa and veggies as desired.
A great addition to my weekly rotation! It’s so easy but tasty
This was amazing! So simple to put together and surprisingly super filling. After all this quarantine baking and the holiday season of sweets it was great to try a new healthy and delicious meal! Thanks for sharing this on your meatless meals email!
Ok, THAT was delicious!!! Next time I might throw some grilled salmon on top, but it was perfect as is! Thank you!
This was delicious! My entire family loved it. I agree with other comments that the dressing was a terrific addition.
I love this recipe!!! I make it at least once a month with different vegetables
I am new to your recipes but am definitely following you now! This roasted veggie bowl with quinoa is beyond good & the tahini dressing definitely makes it. I used butternut squash, cauliflower, broccoli, onions & grilled some shrimp for extra protein. Did exactly what you said & made plenty. We’ll be having leftovers & adding some black beans for x-tra protein as I only made enuf for one meal. Thankyou for a great recipe!
I am so glad you loved it. Thanks for following.
So good! I love easy, healthy lunches, and this recipe fits the bill! Thanks!
My favorite lunch!