=== console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Vegetable Quinoa Bowl

  • Author: Ava Garrison
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings

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

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

SAVE THIS RECIPE ON PINTEREST FOR LATER

Find it online: https://avacheflife.com/roasted-vegetable-quinoa-bowl/