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Roasted Vegetable Quinoa Bowl

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

  • Quinoa:
  • 1 cup uncooked quinoa rinsed
  • 2 cups vegetable broth or water
  • ½ teaspoon salt
  • Roasted Vegetables:
  • 1 medium zucchini diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1 medium red onion cut into wedges
  • 1 cup chickpeas drained and rinsed
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Tahini Dressing:
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 small garlic clove minced
  • 2 –4 tablespoons water
  • Salt to taste
  • Toppings:
  • Fresh parsley or cilantro chopped
  • Lemon wedges
  • Sesame seeds optional
  • Crumbled feta cheese optional

Instructions
 

  • Preheat oven to 220°C (425°F).
  • Rinse quinoa under cold water.
  • Cook quinoa in vegetable broth with salt. Boil, then simmer covered 15 minutes. Rest 5 minutes. Fluff with fork.
  • Dice zucchini, bell peppers, and red onion. Halve cherry tomatoes. Pat chickpeas dry.
  • Spread vegetables and chickpeas in a single layer on a large baking sheet.
  • Drizzle with olive oil. Add cumin, paprika, garlic powder, salt, and pepper. Toss to coat.
  • Roast 25–30 minutes, tossing once halfway. Edges should be golden.
  • Whisk tahini, lemon juice, olive oil, and garlic. Thin with water until pourable. Season with salt.
  • Divide quinoa between four bowls. Add roasted vegetables and chickpeas.
  • Drizzle tahini dressing over each bowl. Top with herbs, sesame seeds, and feta if using.
  • Serve warm with lemon wedges.

Notes

  • Rinse quinoa to remove bitterness
  • Cook quinoa in broth for better flavor
  • Do not crowd the baking sheet — use two if needed
  • Pat chickpeas completely dry for crispiness
  • Roast at high heat for caramelized edges
  • Tahini dressing keeps in the fridge for up to 1 week
  • Store components separately for meal prep — keeps 4 days
  • Skip feta for a fully vegan bowl
  • Add sweet potato, broccoli, or cauliflower to the roasting pan
  • Serve cold straight from the fridge as a grain salad