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Harvest Quinoa Bowl with Creamy Tahini Dressing

A vibrant and healthy bowl filled with quinoa, roasted vegetables, and a creamy tahini dressing, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup quinoa, rinsed Rinsing removes any bitterness.
  • 2 cups water or vegetable broth Use vegetable broth for added flavor.
  • 1 cup roasted vegetables (such as sweet potatoes, bell peppers, and zucchini) Feel free to mix any available vegetables.
  • 1 can chickpeas, rinsed and drained
Dressing
  • 2 tablespoons tahini Can be substituted with creamy almond butter.
  • 2 tablespoons lemon juice Freshly squeezed for best flavor.
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh herbs for garnish (such as parsley or cilantro)

Method
 

Cooking the Quinoa
  1. Rinse the quinoa under cold water to remove any bitterness.
  2. In a medium saucepan, combine the quinoa and water or vegetable broth.
  3. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed.
  4. Fluff with a fork and set aside.
Roasting the Vegetables
  1. Preheat your oven to 400°F (200°C).
  2. Chop your choice of vegetables into bite-sized pieces.
  3. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  4. Roast for about 20 minutes, or until tender and slightly crispy.
Making the Dressing
  1. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper.
  2. If the dressing is too thick, add a tablespoon of water until you achieve your desired consistency.
Assembling the Bowl
  1. In a large serving bowl, layer the fluffed quinoa, roasted vegetables, and chickpeas.
  2. Drizzle generously with the creamy tahini dressing and garnish with fresh herbs.
Serving
  1. This bowl is best enjoyed warm, but feel free to customize it with your favorite toppings!

Notes

For meal prep, store any leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the quinoa and chickpeas for up to a month.