Description

Bursting with flavor, color, and nourishing ingredients, this Roasted Vegetable Quinoa Bowl is a wholesome powerhouse meal that’s perfect for lunch, dinner, or meal prep. Tender roasted vegetables like butternut squash, carrots, red potatoes, and red onion are tossed in savory spices and oven-roasted to golden perfection. They sit on a bed of fluffy quinoa and are drizzled with a creamy, garlic-infused tahini dressing. This easy recipe is naturally vegan, gluten-free, and loaded with fiber and plant-based protein. Whether you’re after healthy dinner ideas, quick lunch inspiration, or meal prep food ideas, this is your go-to solution. It’s warm, cozy, satisfying—and packed with fresh flavor in every bite.

Ingredients

For the Roasted Vegetables:

1 cup butternut squash, peeled and diced
1 cup carrots, peeled and chopped
1 cup red potatoes, diced with skin on
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 small red onion, chopped (optional: half for roast, half for garnish)
Fresh parsley, chopped (for garnish)

For the Quinoa Base:

1 cup quinoa, uncooked
2 cups water or vegetable broth
Pinch of salt

For the Garlic Tahini Dressing:

3 tablespoons tahini
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon maple syrup or agave
2–4 tablespoons warm water (to thin)
Salt, to taste

Instructions

Preheat oven to 400°F (200°C).
Chop all vegetables into uniform pieces and place in a large bowl.
Toss veggies with olive oil, paprika, garlic powder, salt, and pepper.
Spread vegetables on a baking sheet and roast for 25–30 minutes, flipping halfway.
Rinse quinoa thoroughly and add to a saucepan with water or broth and salt.
Bring to a boil, then cover and simmer for 15 minutes. Let rest 5 minutes and fluff.
Mix all tahini sauce ingredients in a small bowl. Add warm water to thin to desired consistency.
Assemble bowls: add quinoa, top with roasted veggies, drizzle with sauce, and garnish with parsley.

Prep Time: 15 minutes
Cook Time: 30 minutes