I’ve been on a bit of a quinoa kick lately, and this bowl right here has quickly become one of my go-to meals.
It’s colorful, hearty, and loaded with roasted veggies – plus that tahini dressing?
Chef’s kiss. It’s one of those meals that feels like you’re eating something fancy, but it’s actually super simple to throw together.
Perfect for meal prep, weekday lunches, or just when you want to eat something that’s as good for you as it tastes.
Try my Quinoa Tomato Coconut Curry recipe.
Why You’ll Love This Recipe
→ Totally meal-prep friendly – Make it once, eat it all week. It holds up great in the fridge and tastes just as good the next day (maybe even better).
→ Super filling, without the food coma – Thanks to that quinoa + roasted veggie combo, this bowl is hearty but still light. You’ll be full, not stuffed.
→ Vegan, gluten-free, dairy-free… all the good stuff – Whether you’re eating plant-based or just trying to squeeze in more veggies, this one checks all the boxes.
→ That tahini dressing, though – Creamy, nutty, lemony goodness that brings the whole thing together. It’s the sauce that makes you want to lick the bowl clean.
→ Budget-friendly & easy to find ingredients – Nothing fancy here. Just wholesome, real-food staples you can grab at pretty much any grocery store.
→ Roasted veggies = big flavor – That little broil at the end gives the veggies some char and caramelization. It’s the flavor upgrade you didn’t know you needed.
Try my Almond Quinoa Granola recipe.
What You’ll Need To Make
→ Quinoa – This little grain (well, technically a seed!) is packed with plant-based protein and fiber. It’s fluffy, nutty, and makes the perfect base for bowls like this. Plus, it keeps you full without weighing you down.
→ Pumpkin – Roasted pumpkin brings a natural sweetness and that soft, melt-in-your-mouth texture. If you can’t find pumpkin, feel free to swap in butternut squash or sweet potatoequally tasty!
→ Red Onion & Bell Pepper – These two add color, crunch, and flavor. When roasted, they get that caramelized edge that takes everything up a notch.
→ Fresh Parsley – Don’t skip it! It adds a fresh pop that balances out the richness of the tahini dressing. Plus, it makes your bowl look fancy without even trying.
→ Tahini Dressing – This is the sauce that ties it all together. It’s creamy, tangy, and a little nuttyperfect for drizzling over everything. You’ll want to keep a jar in the fridge at all times, trust me. Get the recipe for Tahini Dressing here.
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 60 mins
Alright, let’s build this beautiful quinoa bowl situation. It’s cozy, colorful, and loaded with flavorplus it’s super meal-prep friendly!
1. Cook up that quinoa.
Grab a small saucepan and toss in your rinsed quinoa, about ½ teaspoon of salt, and 20 fl oz (aka 2½ cups) of water. Bring it to a boil, then let it simmer away according to the package instructions. Once it’s done, fluff it up with a fork like the kitchen pro you are. Set it aside while we work some veggie magic.
2. Roast those veggies.
Crank your oven up to 425°F. On a baking tray, spread out the chopped red onion, green bell pepper, and pumpkin cubes. Drizzle with about 3 tablespoons of olive oil and season with a teaspoon of salt, ½ teaspoon black pepper, garlic powder, and oregano. Give everything a good toss so it’s all nicely coated, then spread it out in a single layer.
Roast for 30 minutes, or until everything’s tender and starting to get a little golden. For bonus flavor (and a bit of caramelized magic), flip the veggies and broil them on high for about 5 minutes. Total veggie glow-up!
3. Assemble your bowl.
Scoop that fluffy quinoa into four bowls, pile on the roasted veggies, sprinkle with fresh parsley, and don’t forget a generous drizzle of tahini dressing to tie it all together. Get the recipe for Tahini Dressing here.
And boomyou’ve got yourself a hearty, wholesome, flavor-packed bowl that just happens to be vegan and totally meal-prep worthy. Dig in!
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Recipe Swaps & Creative Tweaks
Swap the pumpkin
Can’t find pumpkin? No biggie. Try butternut squash, sweet potatoes, or even carrotsall roast up beautifully and bring that same cozy vibe.
Change up the veggies
Don’t have a bell pepper or red onion? Go wild with zucchini, broccoli, cauliflower, or even Brussels sprouts. This bowl is super forgivinguse what’s in the fridge!
Try a different grain
Not feeling quinoa? Sub in brown rice, farro, or even couscous. Just note: some swaps won’t be gluten-free, so adjust as needed.
Add some crunch
Sprinkle on toasted nuts, seeds, or even crispy chickpeas for extra texture. I’m a big fan of sunflower seeds or slivered almonds here.
Protein boost
Want more staying power? Add baked tofu, grilled tempeh, or even roasted chickpeas to bulk it up. Not vegan? A jammy egg or shredded rotisserie chicken works too.
Switch up the dressing
Tahini is magic, but don’t be afraid to switch things up with a lemony vinaigrette, avocado dressing, or even a spicy peanut sauce for a totally different flavor profile.
Try my Quinoa and Lentils with Garlicky Pumpkin Seeds recipe.
Helpful Tips for Success
Rinse your quinoa
Always give it a quick rinse before cooking to wash off the natural coating (called saponin). That stuff can make it taste bitter or soapyno thanks!
Cut veggies evenly
Try to chop your pumpkin, onion, and bell pepper into similar-sized pieces so they roast evenly. No one wants burnt bits mixed with undercooked chunks.
Don’t skip the broil
That quick broil at the end gives your veggies a little char and caramelized flavor. It’s optional, but totally worth the extra 5 minutes.
Make extra dressing
You’ll want more of that tahini goodness, trust me. It’s great on salads, wraps, grain bowlsyou name it. Double the batch and stash it in the fridge.
Meal prep like a boss
Store the quinoa, roasted veggies, and dressing separately for best results. Assemble just before eating so everything stays fresh and tasty.
Warm it up or eat it cold ❄️
This bowl’s just as good straight from the fridge as it is warmed up. Great for lunchboxes, work meals, or lazy dinners.
Try my Easy Puffed Quinoa Bars recipe.
Serving Ideas
Serve it warm & cozy
Right outta the oven and fresh from the potthis bowl is comfort food in disguise. Perfect for chilly nights when you want something nourishing but not heavy.
Chill it for lunch
Let it cool and pack it up for a cold lunch the next day. It holds up really well in the fridge and makes a super satisfying desk lunch (or picnic situation).
Turn it into a wrap
Got leftovers? Toss everything into a whole wheat tortilla or collard green wrap with a little extra tahini sauce. Boomwrap game strong.
Top it with extras
Feeling fancy? Add a few slices of avocado, a squeeze of lemon, or even a soft-boiled egg if you’re not keeping it vegan.
Make it a party platter
Serving a crowd? Set everything out deconstructedquinoa, veggies, toppings, dressingand let folks build their own bowls. A total hit at potlucks or casual get-togethers.
Double it up for dinner ️
Add a side of warm pita bread or a simple green salad to stretch it into a full dinner spread.
Try my Tahini Rainbow Quinoa Salad recipe.
Beverage Pairings to Sip Alongside
Non-Alcoholic Options
Iced Mint Green Tea
Light, refreshing, and just a bit earthygreen tea with fresh mint is a chill match for the tahini dressing and roasted veggies.
Cucumber Lemon Sparkler
Mix sparkling water with cucumber slices and a squeeze of lemon for a clean, crisp drink that keeps the meal feeling fresh and balanced.
Ginger Turmeric Tonic ✨
Slightly spicy, totally nourishing. This pairs especially well if you’re enjoying the bowl chilled or during lunch hours.
Fresh Citrus Juice or Lemonade
A bright orange or grapefruit juice, or a not-too-sweet lemonade, works great with the earthy flavors in the bowl.
Alcoholic Options
Crisp White Wine
Something light and zesty like a Sauvignon Blanc or Pinot Grigio cuts through the richness of the tahini dressing and complements the roasted veg like a charm.
Light Beer or Wheat Ale
A Belgian-style wheat beer (like a Blue Moon) or a session ale goes down easy and doesn’t overpower the flavors of the dish.
Sparkling Rosé
Fun, bubbly, and slightly fruityperfect if you’re serving this bowl at a brunch or with friends on the patio.
Cucumber Gin Spritz
If you’re feeling fancy, mix up a light gin cocktail with cucumber, tonic, and a hint of lime. Super refreshing and pairs beautifully with the fresh herbs in the bowl.
Storage & Reheating Tips
Store components separately
If you’re meal prepping, keep the quinoa, roasted veggies, and tahini dressing in separate containers. That way everything stays fresh and doesn’t get soggy.
Fridge life:
Everything keeps well in the fridge for up to 4–5 days. The tahini dressing may thicken, so just stir in a splash of water or lemon juice before serving.
Reheat like a pro
Warm the quinoa and veggies together in a microwave-safe dish for 1–2 minutes, or toss them in a skillet with a splash of water or olive oil for a quick stovetop reheat.
Dressing tip:
Only add the tahini dressing right before serving. It can soak in and change the texture if it sits too long.
Eat it cold too! ❄️
No shame in loving it straight from the fridge. This bowl actually makes an awesome cold lunchespecially on a hot day.
Freeze it?
You can freeze the quinoa and roasted veggies (they’ll keep for about a month), but skip freezing the dressingit doesn’t thaw well and might separate.
Try my Spiced Haddock with Quinoa and Raisin Salad recipe.
Final Thoughts
And that’s it – easy, wholesome, and totally satisfying. I like to make a big batch and keep everything in the fridge for quick meals during the week.
The flavors just get better the next day!
If you try this quinoa bowl, let me know how it turns out, or tag me so I can see your delicious creation.
Now go ongrab a fork and dig in!
Recipe Card
Quinoa Bowl with Tahini Dressing
This quinoa bowl is my go-to for easy lunches and chill dinners Packed with roasted veggies, fresh herbs, and a dreamy tahini drizzle. Healthy, filling, and seriously tasty!
Ingredients
For the quinoa:
For the Vegetables:
For serving:
Instructions
-
Cook the Quinoa
In a small saucepan, combine the rinsed quinoa with ½ teaspoon of salt and 20 fl oz. (590 ml) of water. Bring to a boil, then reduce the heat and simmer according to the package instructions, until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
-
Roast the Vegetables
Preheat the oven to 425°F (220°C). Place the chopped red onion, green bell pepper, and pumpkin onto a baking tray. Drizzle with 3 tablespoons of olive oil and season with 1 teaspoon of salt, ½ teaspoon of black pepper, garlic powder, and dried oregano. Toss to coat evenly and spread the vegetables in a single layer. Roast for 30 minutes, or until the vegetables are fork-tender. Flip the vegetables, then broil on high for an additional 5 minutes to enhance caramelization.
-
Assemble the Bowls
Divide the cooked quinoa evenly among four serving bowls. Top with the roasted vegetables, sprinkle with chopped fresh parsley, and drizzle each bowl with tahini dressing. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 474kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 55g19%
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
