Quinoa Veggie Bowl

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This quinoa veggie bowl is filled with fluffy quinoa, roasted vegetables, creamy avocado, and a bright lemon tahini dressing. It’s wholesome, colorful, and perfect for meal prep or a light, nourishing dinner.

Prep Time25

Bake Time25

Total Time50

Course: Appetizer, Main

Servings:

Calories: 386kcal

Author: Chrysa

Ingredients

For the Bowl

1 cup quinoa rinsed
2 cups water or vegetable broth
1 medium sweet potato peeled and diced
1 red bell pepper chopped
1 zucchini sliced
1 cup broccoli florets
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1 avocado sliced
¼ cup crumbled feta or goat cheese optional

For the lemon tahini dressing:

¼ cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup or honey
1 garlic clove minced
2-4 tablespoon warm water to thin
Salt to taste

Instructions

In a medium pot, bring quinoa and water or broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
Preheat oven to 425°F (220°C). Toss sweet potato, bell pepper, zucchini, and broccoli with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through.
Whisk together tahini, lemon juice, maple syrup, garlic, and a pinch of salt. Add warm water, one tablespoon at a time, until desired consistency is reached.
Divide quinoa into four bowls. Top with roasted vegetables, avocado slices, and cheese if using. Drizzle with tahini dressing and serve warm or chilled.

Notes

Rinse the quinoa thoroughly to remove any bitterness.
Roast veggies in a single layer for better caramelization results!
Use warm water in the dressing to help the tahini blend smoothly. Trust, it works like magic!
Doing meal prep? Store components separately for easy access all week.

Nutrition