Save The first time I made this bowl was on a rainy Sunday when I wanted something colorful to brighten up the kitchen counter. I roasted way more vegetables than I thought I would need, which turned out to be exactly right because my roommate kept eating them straight off the baking sheet while we talked about our week.
Last month I brought these bowls to a potluck and watched three people ask for the recipe before even finishing their first bite. Something about all those colors together makes people feel like they are eating something special even though it comes together so easily.
Ingredients
- 1 cup quinoa: Rinse it really well until the water runs clear or it will taste bitter
- 2 cups water: Vegetable broth adds more depth if you have some on hand
- 1/2 tsp salt: Goes into the quinoa cooking water for flavor from the inside out
- 1 medium sweet potato: Cubed small so it roasts at the same speed as the other vegetables
- 1 red bell pepper: The sweetness balances the earthy quinoa beautifully
- 1 small zucchini: Slice it not too thin or it will disappear in the oven
- 1 cup broccoli florets: Use the stems too if you cut them small
- 2 tbsp olive oil: Toss everything with your hands to coat every piece
- 1/2 tsp smoked paprika: This adds the subtle smoky note that makes it taste like restaurant food
- Salt and black pepper: Be generous since roasted vegetables can handle it
- 1 can chickpeas: Rinse them very well and pat them dry if you want them crispy
- 1/3 cup tahini: Stir the jar first because the oil always separates
- 2 tbsp lemon juice: Fresh is absolutely worth it here
- 2 tbsp water: Add more gradually until the dressing pours easily
- 1 tbsp maple syrup or agave: Just enough to take the sharp edge off the tahini
- 1 small garlic clove: Grate it so it dissolves into the dressing
- 1 avocado: The creamy element that ties everything together
- 2 tbsp pumpkin seeds: Toast them in a dry pan for two minutes first
- 2 tbsp fresh herbs: Cilantro adds brightness while parsley keeps it more neutral
Instructions
- Get your oven going first:
- Preheat to 425 degrees and grab your largest baking sheet because crowding the vegetables will make them steam instead of roast
- Prep the vegetables for roasting:
- Toss the sweet potato bell pepper zucchini and broccoli with olive oil smoked paprika salt and pepper until everything is lightly coated
- Roast until edges get caramelized:
- Bake for 20 to 25 minutes and stir halfway through so nothing burns on the bottom
- Cook the quinoa while the oven works:
- Bring the quinoa water and salt to a boil then cover and simmer for 15 minutes before letting it sit covered for 5 more minutes
- Make the dressing come together:
- Whisk the tahini lemon juice water maple syrup garlic and salt until smooth adding more water until it reaches the consistency of heavy cream
- Build your bowl:
- Start with a base of fluffy quinoa then arrange the roasted vegetables and chickpeas on top before drizzling with tahini and adding avocado pumpkin seeds and herbs
Save My friend who swore she hated quinoa actually asked for seconds of this bowl. The combination of hot roasted vegetables with cool creamy tahini just hits differently than a regular salad.
Making It Your Own
I have swapped cauliflower for sweet potato when that was what I had in the crisper drawer. The roasting time stays about the same but cauliflower gets these nutty brown edges that are absolutely delicious.
Meal Prep Magic
Sunday afternoon I cook quinoa and roast a big sheet pan of vegetables then keep everything in separate containers. During the week I just warm up what I want and drizzle fresh dressing on top.
Serving Suggestions
Sometimes I add a handful of arugula under the warm quinoa so it wilts slightly from the heat. The peppery greens add another layer of flavor without needing any extra work.
- A squeeze of fresh lemon right before serving wakes everything up
- Warm the chickpeas in the oven for the last 5 minutes of roasting
- Extra pumpkin seeds on top make it feel more like a complete meal
Save There is something deeply satisfying about eating from a bowl that looks this beautiful. It reminds me that healthy food does not have to feel like a compromise at all.
Recipe FAQ
- → What vegetables work best in this bowl?
Sweet potato, red bell pepper, zucchini, and broccoli roast beautifully together. You can also add carrots, cauliflower, Brussels sprouts, or butternut squash based on what's in season.
- → How do I store leftovers?
Keep components separate in airtight containers. Quinoa and roasted vegetables last 4-5 days refrigerated. Store the tahini dressing separately and add just before serving for best texture.
- → Can I make this ahead for meal prep?
Absolutely. Cook a batch of quinoa and roast vegetables at the start of the week. Store everything in separate containers and assemble bowls as needed throughout the week.
- → What can I substitute for tahini?
Cashew butter, almond butter, or even sunflower seed butter work well in the dressing. You may need to adjust the water quantity to achieve the right consistency.
- → Is this bowl protein-rich?
Yes. Quinoa provides complete protein with about 8 grams per cup, chickpeas add another 15 grams, and tahini contributes additional protein and healthy fats for a well-rounded meal.
- → How can I add more variety?
Try different grains like farro, brown rice, or millet. Swap chickpeas for black beans, lentils, or edamame. Fresh herbs, microgreens, pickled vegetables, or roasted nuts all make excellent toppings.