Roasted vegetable bowl with quinoa and tahini dressing

Ingredients

• 200 gquinoa
• 400 mlvegetable stock
• 1red bell pepper
• 1zucchini
• 1red onion
• 1 small (approximately 200 g)sweet potato
• 2 tbspolive oil
• 1 tspground cumin
• to tastesalt and pepper
• 60 gtahini
• 2 tbspfreshly squeezed lemon juice
• 1 clovegarlic, finely grated
• 60 mlwarm water
• 2 handfulsarugula or baby spinach
• 3 tbsppomegranate seeds
• 2 tbsproasted pumpkin seeds
• to tastefreshly chopped parsley

Instructions

1. 1

   Heat the oven

   Preheat a conventional oven to 200°C.

2. 2

   Prepare vegetables

   Cut the bell pepper, zucchini, red onion and sweet potato into even pieces of about 2 cm. Arrange them on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt, pepper and ground cumin, then toss to coat.

3. 3

   Roast the vegetables

   Roast for 25 to 30 minutes, turning the vegetables halfway through, until golden brown and tender.

4. 4

   Cook the quinoa

   Meanwhile, rinse the quinoa thoroughly under cold water. Cook it in the vegetable stock following the package instructions; this usually takes about 15 minutes at a low simmer. Leave it to steam briefly with the lid on.

5. 5

   Mix the dressing

   Stir together the tahini, lemon juice, garlic, a pinch of salt and 3 tablespoons of warm water until smooth and creamy. Add more water if it is too thick.

6. 6

   Build the bowls

   Divide the quinoa between the bowls. Add the roasted vegetables and a generous handful of arugula or baby spinach to each.

7. 7

   Finish and serve

   Drizzle the tahini dressing over the bowls and garnish with pomegranate seeds, a handful of roasted pumpkin seeds and freshly chopped parsley. Serve immediately.

What is a roasted vegetable bowl?

A grain bowl brings a cooked base together with vegetables and toppings for a complete meal. This version takes a Mediterranean-inspired approach, using quinoa, roasted vegetables, greens and a lemony tahini dressing.

The mix works because the sweet potato and onion turn soft and sweet in the oven, while the dressing and fresh toppings bring brightness and contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 870 calories, 28g protein, 105g carbs, 43g fat.

Quinoa and sweet potato provide most of the carbohydrates, while olive oil and tahini contribute much of the fat. Quinoa, tahini and pumpkin seeds supply protein, with smaller amounts from the vegetables and greens. For a more balanced plate, serve with extra leafy greens or a simple side salad.

Choose and prepare the vegetables

Even pieces: Cut the pepper, zucchini, onion and sweet potato to roughly the same 2 cm size so they roast at a similar pace.

Room to roast: Spread the vegetables across the lined baking sheet rather than piling them up. Turn them halfway through so they brown on more than one side.

Get fluffy quinoa

Rinse well: Washing the quinoa under cold water helps remove its naturally bitter surface coating.

Follow the packet: Stock adds savoury flavour, but cooking times and liquid absorption can vary between brands. Let the cooked quinoa sit briefly, covered, so it can steam before serving.

Make a smooth tahini dressing

Start thick: Stir the tahini with lemon juice, garlic, salt and 3 tablespoons of warm water. It may tighten as you mix; keep stirring until it becomes creamy.

Adjust slowly: Add a little more warm water if the dressing is too thick to drizzle. This makes it easier to coat the bowl without masking the roasted vegetables.

Balance the bowl's textures

Warm and soft: The quinoa and roasted vegetables form the hearty base of the dish.

Fresh and crisp: Add the arugula or baby spinach, pomegranate seeds and roasted pumpkin seeds just before serving. Their freshness and crunch contrast with the soft vegetables and creamy dressing.

Serve it while fresh

Timing: The recipe's roasting takes 25 to 30 minutes, while the quinoa usually simmers for about 15 minutes. Preparing the quinoa and dressing as the vegetables roast brings the components together efficiently.

Pairing: The bowls can be served as they are, or with warm flatbread on the side. Add the dressing and crunchy toppings at the end for the best contrast.

Recipe notes & tips

• Rinse the quinoa in a fine sieve until the water runs clear.
• Cut the vegetables to a similar size so they become tender at about the same time.
• Turn the vegetables once during roasting to encourage even browning.
• Add warm water to the dressing gradually until it reaches a pourable consistency.
• Keep the greens and crunchy toppings out of the bowls until just before serving.

Variations

• Swap the greens: Use baby spinach instead of arugula, or combine the two.
• Add chickpeas: Roast drained chickpeas with the vegetables for another hearty element.
• Change the seeds: Use toasted sunflower seeds in place of pumpkin seeds.
• Use fresh herbs: Try chopped coriander or mint instead of parsley.
• Make it spicier: Add a pinch of chilli flakes to the vegetables before roasting.

Common mistakes to avoid

• Uneven pieces: Very different sizes cook at different speeds; cut the vegetables into roughly 2 cm pieces.
• Crowded baking sheet: Piled-up vegetables can soften rather than brown; spread them out across the tray.
• Skipped quinoa rinse: Unrinsed quinoa can taste bitter; rinse it thoroughly under cold water.
• Thick dressing: Tahini can be difficult to drizzle when it is too dense; loosen it with more warm water a little at a time.
• Toppings added early: Greens and seeds can lose their freshness and crunch; add them just before serving.

How to store

Store leftover quinoa and roasted vegetables in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible, and store greens and toppings separately; reheat the quinoa and vegetables until hot, then assemble with the fresh ingredients.

Frequently asked questions