Roasted Vegetable Quinoa Bowls
Roasted Vegetable Quinoa Bowls brings fresh, everyday ingredients together in a satisfying international-inspired recipe. Bright flavors and balanced textures make every bite worth savoring.
Total includes 0 minutes of resting, rising, chilling, or incubation where specified. Pizza dough baking time depends on the recipe you make.
Let’s make it
- 01
Heat oven to 425°F (220°C). Toss zucchini and peppers with oil and spread on a sheet pan. Roast 25 minutes, turning halfway.
- 02
Simmer quinoa with water, covered, for 15 minutes. Rest 5 minutes and fluff.
- 03
Whisk tahini and lemon with 2 tablespoons water. Serve vegetables over quinoa with dressing.
A little kitchen wisdom
Roast in a single layer so vegetables brown instead of steaming. Keep tahini dressing separate for meal prep.
Make it your own
Replace tahini with sunflower seed butter for a sesame-free sauce, and use cauliflower or carrots in place of zucchini.
Storage & leftovers
Refrigerate in a sealed container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F (74°C).
A note on nutrition
This recipe uses everyday ingredients. Nutrition varies by brand, portion, and substitutions; verified nutrient analysis is not available. Dietary labels describe the base recipe, so check ingredient packaging and substitutions for allergens.
