Description
This Roasted Vegetable Quinoa Bowl is a nourishing, flavor-packed meal perfect for fall. Featuring caramelized roasted vegetables, protein-rich quinoa, and a creamy tahini dressing, it’s a wholesome and satisfying dinner that’s easy to customize.
Ingredients
Scale
For the Roasted Vegetables:
- 1 cup butternut squash, peeled and diced
- 1 cup Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1/2 teaspoon salt
For the Dressing (Optional):
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- 2–3 tablespoons warm water (to thin)
Optional Toppings:
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup feta cheese, crumbled
- Fresh parsley, chopped
Instructions
- Roast the Vegetables
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, Brussels sprouts, carrots, red bell pepper, and red onion with olive oil, garlic powder, smoked paprika, salt, and black pepper.
- Spread evenly on a parchment-lined baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
- Cook the Quinoa
- In a medium saucepan, bring the vegetable broth (or water) to a boil.
- Add rinsed quinoa and salt, then reduce heat to low.
- Cover and simmer for 15 minutes, until quinoa is tender and liquid is absorbed.
- Remove from heat, fluff with a fork, and set aside.
- Prepare the Dressing
- In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth.
- Adjust consistency with additional water if needed.
- Assemble the Quinoa Bowls
- Divide cooked quinoa into serving bowls.
- Top with roasted vegetables.
- Drizzle with tahini dressing, if using.
- Garnish with pumpkin seeds, crumbled feta, and fresh parsley.
Notes
- Grain Swap: Substitute quinoa with farro, brown rice, or couscous.
- Protein Boost: Add chickpeas, roasted tofu, or grilled chicken.
- Dressing Alternatives: Use balsamic vinaigrette or yogurt-based dressing.
- Veggie Variations: Swap in sweet potatoes, zucchini, or cauliflower.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting ,Stovetop
- Cuisine: Vegetarian, Gluten-Free
Keywords: roasted vegetable quinoa bowl, fall quinoa recipe, healthy quinoa bowl, meal prep quinoa, easy vegetarian dinner