Easy Roasted Vegetable Quinoa Bowl
A Roasted Vegetable Quinoa Bowl is a healthy meal made with fluffy quinoa, oven-roasted vegetables, and tahini sauce.
Ingredients
For the Quinoa
- 1 ½ cups uncooked quinoa
- ½ teaspoon salt
- 2 ½ cups water
For the Vegetables
- 1 red onion chopped
- 1 red pepper chopped
- 1 large sweet potato cubed
- 1 large yellow squash cut into ½-inch pieces
- 1 green pepper chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- Chopped parsley for serving
- Tahini sauce for serving
Instructions
- Rinse quinoa thoroughly under cold water.
- In a saucepan, combine quinoa, salt, and water. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Preheat oven to 425°F (220°C).
- Spread vegetables on a large baking sheet.
- Drizzle with olive oil and season with salt, pepper, garlic powder, and oregano.
- Toss well and arrange in a single layer.
- Roast for 30 minutes until tender.
- Flip vegetables and broil for 5 minutes for a caramelized finish.
- Divide quinoa into bowls, top with roasted vegetables, and drizzle with tahini sauce.
- Garnish with parsley and serve your Roasted Vegetable Quinoa Bowl warm.
Notes
- Add avocado slices for creaminess
- Use lemon juice in tahini sauce for extra brightness
- Serve with grilled chicken or tofu if desired