Roasted Vegetable Quinoa Bowls

Roasted Vegetable Quinoa Bowls

Such an easy meal to make and great for meal prepping!

For the vegetables:

  • 1 large sweet potato (chopped into 1/2 inch pieces)
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cups brussels sprouts (cut in half)
  • 1/2 medium red onion (sliced)
  • 2 tbsp olive oil (may substitute avocado oil)

For the quinoa:

  • 1 cup quinoa (rinsed)
  • 2 cups water

For the Lemon Tahini Dressing:

  • 1/3 cup tahini
  • 1 clove garlic
  • 4 tbsp lemon juice
  • 1/3 cup water (warm)

For the vegetables:

  1. Preheat oven to 400*F.

  2. Wash, cut and place vegetables on a baking sheet, making sure they are spread out and in an even layer.

  3. Drizzle with olive oil and season with salt and pepper. Toss vegetables to ensure they are coated.

  4. Roast for 20 minutes.

  5. Remove vegetables and toss. Cook for another 15-20 minutes or until vegetables are tender and slightly crisp.

For the quinoa:

  1. While the vegetables roast, bring quinoa, water and a pinch of salt to a boil.

  2. Reduce heat to low and cover with a lid.

  3. Cook for 15 minutes.

  4. Remove from heat and fluff quinoa with a fork.

For the dressing:

  1. Whisk together ingredients and season with salt and pepper to taste.

  2. If the dressing is too thick, add a bit more water and whisk again.


  1. To assemble the bowls, add quinoa and vegetables and drizzle with lemon tahini dressing.

  2. If you are meal prepping, place dressing in a separate container.

Feel free to add kale or spinach! Switch out any vegetables! Super easy to manipulate with your favorite vegetables!

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