Easy Quinoa and Roasted Veggie Bowl
A nutritious and filling bowl of quinoa and roasted vegetables, drizzled with creamy tahini dressing, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 2 cups Bell Peppers (mixed colors)
- 1 medium Zucchini
- 1 medium Red Onion
- 1 cup Cherry Tomatoes
- 2 tablespoons Olive Oil
- to taste Salt
- to taste Pepper
- 1 cup Quinoa
- 2 cups Vegetable Broth
- 1 teaspoon Garlic Powder
- 2 tablespoons Lemon Juice
- 3 tablespoons Tahini
- 1/4 cup Fresh Herbs (Parsley or Cilantro, chopped)
- to taste Crushed Red Pepper Flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Chop the bell peppers, zucchini, and red onion into bite-sized pieces. Cut the cherry tomatoes in half.
- Toss the vegetables in a large mixing bowl with olive oil, salt, and pepper.
- Spread the vegetables evenly on a baking sheet and roast for about 25 minutes, stirring halfway through.
- Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then simmer for about 15 minutes.
- Whisk tahini, lemon juice, garlic powder, and a splash of water until smooth for the dressing.
- Mix the quinoa with roasted vegetables, fresh herbs, and drizzle the tahini dressing over the top.
Notes
Customize the veggies with what you have on hand. This bowl can be easily meal prepped for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://pennykitchenz.com/quinoa-roasted-veggie-bowl-recipe/