Save to Pins The first time I made this bowl, it was a Tuesday night desperation move—random vegetables from the crisper drawer and a jar of tahini that had been gathering dust. But when that smoky, sweet, and creamy first bite hit, I realized I had accidentally stumbled onto something magical. Now it is the meal I turn to when I want to feel genuinely good about what I am eating without sacrificing an ounce of satisfaction.
I brought these bowls to a friend's potluck last month, and honestly, I was a little self conscious about serving something so simple next to elaborate casseroles and homemade desserts. But people kept asking, 'What is IN this dressing?' and going back for seconds. Sometimes the most unpretentious food wins everyone over.
Ingredients
- 1 cup quinoa: Rinse thoroughly under cold water to remove bitter coating, and toast it dry in the pot for 2 minutes before adding water for a nuttier flavor
- 2 cups water: Vegetable broth works beautifully here if you want an extra layer of flavor
- 1/2 tsp salt: This small amount seasons the quinoa from within, which makes a huge difference
- 1 medium sweet potato: Peel and cube into bite sized pieces so they roast evenly alongside the other vegetables
- 1 red bell pepper: The sweetness balances beautifully with the smoky paprika
- 1 small zucchini: Slice into rounds or half moons, whatever feels manageable
- 1 cup broccoli florets: Dont toss the stalks, peel and chop them into coins because they roast up beautifully
- 2 tbsp olive oil: This helps the vegetables caramelize and get those gorgeous crispy edges
- 1/2 tsp smoked paprika: This is the secret ingredient that makes everything taste depthful and slightly savory
- Salt and black pepper: Be generous here, roasted vegetables can handle a good amount of seasoning
- 1 can chickpeas: Rinse really well and pat them partially dry if you want them to get a little crispy in the oven
- 1/3 cup tahini: Stir the jar well before measuring because the solids settle at the bottom
- 2 tbsp lemon juice: Fresh is absolutely worth it here, bottled just does not have the same brightness
- 2 tbsp water plus more as needed: Start with less and add gradually until you reach your desired consistency
- 1 tbsp maple syrup or agave nectar: This balances the slight bitterness of tahini without making it taste like dessert
- 1 small garlic clove: Mince it finely so you dont get big raw chunks in your dressing
- 1 avocado: Wait to slice until the last moment so it does not brown
- 2 tbsp pumpkin seeds: Toast them in a dry pan for 2 minutes for extra crunch
- 2 tbsp fresh parsley or cilantro: Use whichever one speaks to you, or both if you are feeling generous
Instructions
- Heat the oven and prep the vegetables:
- Preheat to 425 degrees and line a large baking sheet with parchment paper for easier cleanup. Toss sweet potato, bell pepper, zucchini, and broccoli with olive oil, smoked paprika, salt, and pepper until every piece is lightly coated.
- Roast until golden:
- Spread vegetables in an even layer and roast for 20 to 25 minutes. Stir halfway through and swap the upper and lower oven racks if using both, so everything browns evenly and those edges get nicely caramelized.
- Cook the quinoa:
- While vegetables roast, rinse quinoa until the water runs clear. Combine with water and salt in a saucepan, bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Make the magic dressing:
- Whisk tahini, lemon juice, water, maple syrup, garlic, and salt until completely smooth. The mixture might seize at first but keep whisking and it will emulsify into a creamy pourable consistency.
- Assemble your bowls:
- Divide quinoa among four bowls and arrange roasted vegetables and chickpeas on top. Drizzle generously with dressing and finish with avocado, pumpkin seeds, and fresh herbs.
Save to Pins My sister visited last fall and we ate these bowls on the back porch while leaves drifted down around us. She kept saying 'I cannot believe this is vegan' between bites, which I took as the highest compliment. Food this nourishing should never feel like a compromise.
Make It Your Own
I love swapping in whatever vegetables look best at the market. Brussels sprouts halved and roasted until almost burnt become incredible here, and butternut squash adds a sweetness that pairs perfectly with the tangy tahini. Do not be afraid to experiment.
Batch Cooking Wisdom
Roast a double batch of vegetables on Sunday and cook extra quinoa. During the week, all you need to do is whisk the dressing and warm everything slightly. The flavors actually improve after a day or two in the refrigerator.
Serving Suggestions
A crisp white wine cuts through the rich tahini beautifully, but an icy glass of mint tea feels just as right. I have also served this alongside a simple green salad with lemon vinaigrette when feeding a crowd.
- Warm the quinoa slightly before assembling if serving on a cold day
- Extra roasted vegetables make an excellent snack straight from the refrigerator
- The dressing keeps for a week in the fridge and works on everything from salads to roasted chicken
Save to Pins This bowl has become my go to for friends who swear they do not like healthy food. Watching them realize how satisfying plant based meals can be is one of my favorite kitchen victories.
Questions & Answers
- → How long does this keep in the refrigerator?
Stored in airtight containers, the components stay fresh for 4-5 days. Keep the dressing separate and add just before serving to maintain the best texture.
- → Can I prepare this in advance?
Absolutely. The quinoa and roasted vegetables reheat beautifully. Prepare everything ahead and assemble when ready to eat, making it ideal for busy weeknights.
- → What vegetables work best for roasting?
Sweet potato, bell pepper, zucchini, and broccoli are excellent choices. You can also use carrots, cauliflower, Brussels sprouts, or butternut squash depending on the season.
- → Is this bowl protein-rich?
Yes, quinoa provides complete protein while chickpeas add additional protein and fiber. Each serving contains approximately 14 grams of protein, making it a satisfying main dish.
- → Can I make the tahini dressing thicker or thinner?
Adjust the water amount to reach your preferred consistency. Start with 2 tablespoons and add more as needed. The dressing will naturally thicken when chilled.