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Wholesome Quinoa Power Bowl with Roasted Vegetables

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A wholesome, easy-to-make power bowl featuring fluffy quinoa, caramelized roasted vegetables, and a creamy lemon-tahini dressing. Perfect for a nutritious lunch or dinner that feels like a warm hug.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • Pinch of salt
  • 1 medium sweet potato, peeled and cubed
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced into half-moons
  • 1 small red onion, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or honey
  • 2–3 tablespoons warm water
  • Salt to taste
  • Optional toppings: 1/4 cup chopped fresh parsley or cilantro
  • Optional toppings: 1/4 cup toasted pumpkin seeds or chopped nuts
  • Optional toppings: Crumbled feta or goat cheese

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the vegetables: peel and cube the sweet potato into roughly 1-inch pieces. Slice the bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.
  3. In a large bowl, combine sweet potato, bell pepper, zucchini, and onion. Drizzle with olive oil, sprinkle smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
  4. Spread the veggies in a single layer on the baking sheet. Roast for 25 minutes, flipping halfway through, until tender and caramelized. Add cherry tomatoes in the last 5-7 minutes.
  5. While veggies roast, rinse quinoa under cold water. In a medium saucepan, bring 2 cups water or vegetable broth and a pinch of salt to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  6. Make the dressing: whisk tahini, lemon juice, and maple syrup together in a small bowl or jar. Slowly add warm water until pourable but creamy. Season with salt to taste.
  7. Assemble the bowl: divide quinoa into serving bowls, top with roasted vegetables, drizzle with tahini dressing, and sprinkle with optional parsley, seeds, or cheese.
  8. Serve immediately or pack for lunch. Store leftovers in the fridge up to 3 days, keeping dressing separate.

Notes

Do not overcrowd the pan when roasting vegetables to ensure crispiness. Rinse quinoa well to remove bitterness. Use vegetable broth for extra flavor. Warm water thins tahini dressing perfectly. Rest quinoa after cooking for fluffiness. Dressing is best mixed just before serving. Leftovers keep well for up to 3 days; keep dressing separate to avoid sogginess.

Nutrition

Keywords: quinoa power bowl, roasted vegetables, healthy lunch, vegetarian, gluten-free, tahini dressing, easy recipe, meal prep

Find it online: https://atomicbite.com/wholesome-quinoa-power-bowl-recipe-easy-healthy-roasted-veggies/