Roasted Vegetable Quinoa Bowls

Roasted Vegetable Quinoa Bowls

Such an easy meal to make and great for meal prepping!
Prep Time20 mins
Cook Time40 mins
Servings: 4 people
Calories: 415kcal


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:

  • Preheat oven to 400*F.
  • Wash, cut and place vegetables on a baking sheet, making sure they are spread out and in an even layer.
  • Drizzle with olive oil and season with salt and pepper. Toss vegetables to ensure they are coated.
  • Roast for 20 minutes.
  • Remove vegetables and toss. Cook for another 15-20 minutes or until vegetables are tender and slightly crisp.

For the quinoa:

  • While the vegetables roast, bring quinoa, water and a pinch of salt to a boil.
  • Reduce heat to low and cover with a lid.
  • Cook for 15 minutes.
  • Remove from heat and fluff quinoa with a fork.

For the dressing:

  • Whisk together ingredients and season with salt and pepper to taste.
  • If the dressing is too thick, add a bit more water and whisk again.


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


Calories: 415kcal | Carbohydrates: 55g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Sodium: 94mg | Potassium: 1117mg | Fiber: 11g | Sugar: 7g | Vitamin A: 12688IU | Vitamin C: 112mg | Calcium: 131mg | Iron: 5mg

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