Roasted Vegetable Quinoa Bowl with Tahini Dressing

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If you’re looking for a nutritious, plant-based meal that’s packed with flavor and easy to prepare, this Roasted Vegetable Quinoa Bowl with Tahini Dressing is a perfect choice. Combining protein-rich quinoa, roasted vegetables, chickpeas, and a tangy tahini dressing, this bowl offers a wholesome, balanced meal. It’s a versatile dish, great for lunch or dinner, and it’s both filling and loaded with nutrients. The addition of fresh avocado and herbs enhances the flavor, making every bite enjoyable. Plus, it’s vegan and gluten-free, making it suitable for various dietary preferences.

Full Recipe:

Ingredients

  • For the Quinoa Bowl:
    • 200 g quinoa (1 cup)
    • 1 red bell pepper, cut into strips
    • 1 zucchini, sliced
    • 1 sweet potato, peeled and cut into cubes
    • 100 g canned chickpeas, drained and rinsed (½ cup)
    • 1 avocado, sliced
    • 2 tbsp olive oil
    • 1 tsp paprika powder
    • Salt and pepper to taste
  • For the Tahini Dressing:
    • 2 tbsp tahini (sesame paste)
    • Juice of half a lemon
    • 2 garlic cloves, finely chopped
    • Salt and pepper to taste
  • For Garnishing:
    • Fresh parsley or coriander, finely chopped

Step-by-Step Instructions

  1. Prepare the Quinoa
    • Start by cooking the quinoa. Rinse 200g of quinoa under cold water to remove any bitterness.
    • In a saucepan, add 2 cups of water and bring it to a boil.
    • Add the quinoa to the boiling water, reduce the heat to low, and let it simmer for about 15 minutes, or until all the water is absorbed. Once cooked, fluff the quinoa with a fork and set aside.
  2. Roast the Vegetables
    • Preheat your oven to 200°C (392°F).
    • In a large bowl, toss the sweet potato cubes, red bell pepper strips, and zucchini slices with 2 tablespoons of olive oil, paprika powder, salt, and pepper.
    • Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
    • Roast for about 25-30 minutes or until the vegetables are tender and slightly caramelized. Stir halfway through for even roasting.
  3. Prepare the Chickpeas
    • On a separate part of the same baking sheet or another one, spread the chickpeas. Drizzle them with a little olive oil, season with salt and pepper, and roast them alongside the vegetables for about 15-20 minutes until they are crispy.
  4. Make the Tahini Dressing
    • In a small bowl, whisk together the tahini, lemon juice, chopped garlic, and a pinch of salt and pepper.
    • If the dressing is too thick, add a tablespoon or two of water to achieve a smooth, creamy consistency.
  5. Assemble the Quinoa Bowl
    • In individual bowls, place a serving of cooked quinoa as the base.
    • Arrange the roasted vegetables, chickpeas, and avocado slices on top.
    • Drizzle the tahini dressing generously over the bowl.
    • Garnish with freshly chopped parsley or coriander for an extra burst of flavor and color.
  6. Serve and Enjoy
    • Serve immediately and enjoy this nutritious, delicious quinoa bowl!

Cooking Tips

  • Even Roasting: To ensure the vegetables roast evenly, try cutting them into uniform pieces. Sweet potatoes may take a little longer to cook than softer vegetables like bell peppers or zucchini, so you may want to roast them on separate trays or start with the sweet potatoes first.
  • Dressing Consistency: If you find the tahini dressing too thick, don’t hesitate to thin it out with more lemon juice or water. Adjust the flavor to your preference by adding more garlic or lemon.
  • Avocado Freshness: Slice the avocado just before serving to prevent browning.

Storage

  • This quinoa bowl is great for meal prep. Store the quinoa, roasted vegetables, and chickpeas separately in airtight containers in the fridge for up to 4 days.
  • Keep the tahini dressing in a separate container, and assemble the bowl when ready to eat.
  • The avocado should be added fresh to maintain its texture and color.

Nutritional Facts (per serving)

  • Calories: ~350
  • Protein: 12g
  • Fat: 20g
  • Carbohydrates: 35g
  • Fiber: 8g
  • Vitamins: Rich in Vitamin A, C, E, and B6, this dish also provides a good dose of magnesium, potassium, and iron.

FAQs

  • Can I use a different grain instead of quinoa?
    Yes, you can substitute quinoa with brown rice, couscous, or bulgur wheat. Each will give a slightly different texture but will still be delicious.
  • What if I don’t have tahini?
    You can make a simple lemon-garlic dressing using olive oil, lemon juice, garlic, and some mustard. Another option is peanut or almond butter as a substitute for tahini.
  • Can I add more protein?
    Yes, grilled tofu, tempeh, or chicken breast are great additions to increase the protein content of the bowl.
  • How can I make this dish spicier?
    Add a pinch of cayenne pepper or red chili flakes to the roasted vegetables, or drizzle some hot sauce over the finished bowl.

Conclusion
This Roasted Vegetable Quinoa Bowl with Tahini Dressing is the perfect blend of wholesome ingredients, packed with flavor, and easy to customize. It’s a well-balanced meal rich in fiber, plant-based protein, and healthy fats, making it an excellent option for those who want to eat healthily while still enjoying delicious flavors. The roasted vegetables add warmth and texture, while the quinoa serves as a filling base that complements the nutty tahini dressing. Whether you’re vegan, gluten-free, or simply looking for a nutritious meal, this recipe ticks all the boxes. Enjoy it fresh, pack it for lunch, or meal-prep for the week—it’s versatile and satisfying.

 

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