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In today’s fast-paced world, the importance of healthy eating has become increasingly evident. As we navigate our busy schedules, the emphasis on consuming nourishing, plant-based meals is more vital than ever. Incorporating vibrant vegetables and whole grains into our daily diets can not only enhance our health but also elevate our culinary experiences. One recipe that perfectly embodies this philosophy is the Roasted Veggie Quinoa Bowl with Lemon Tahini. This delightful dish is not only visually appealing with its array of colors but also brimming with flavors and nutrients, making it an ideal choice for anyone seeking a wholesome meal.

Roasted Veggie Quinoa Bowl with Lemon Tahini

Discover the vibrant flavors of the Roasted Veggie Quinoa Bowl with Lemon Tahini, a nutrient-packed delight perfect for busy lifestyles. This colorful dish features a base of protein-rich quinoa topped with roasted vegetables like zucchini, bell peppers, and broccoli, all drizzled with a creamy lemon tahini dressing. It’s not just visually appealing; it’s a wholesome, easy-to-make meal that elevates your culinary experience while nourishing your body. Ideal for lunch, dinner, or meal prepping!
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Ingredients
  

For the Roasted Veggies:

1 medium zucchini, diced

1 bell pepper (any color), chopped

1 cup cherry tomatoes, halved

1 small red onion, sliced

1 cup broccoli florets

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

For the Quinoa:

1 cup quinoa (rinsed)

2 cups vegetable broth (or water)

1 tablespoon olive oil

Salt, to taste

For the Lemon Tahini Dressing:

1/4 cup tahini

2 tablespoons fresh lemon juice

1 tablespoon maple syrup or honey (optional)

1 clove garlic, minced

2-3 tablespoons water (to thin)

Salt, to taste

For Garnish:

Fresh parsley, chopped

Avocado slices (optional)

Sesame seeds

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Veggies: In a large bowl, combine the diced zucchini, chopped bell pepper, halved cherry tomatoes, sliced red onion, and broccoli florets. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until everything is well coated.

      Roast the Veggies: Spread the seasoned vegetables onto a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly charred, tossing halfway through for even cooking.

        Cook the Quinoa: While the vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa, vegetable broth, olive oil, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

          Make the Lemon Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup (if using), minced garlic, and a pinch of salt. Gradually add 2-3 tablespoons of water, whisking until the dressing reaches your desired consistency.

            Assemble the Bowl: In serving bowls, layer a generous scoop of cooked quinoa, followed by the roasted veggies. Drizzle with the lemon tahini dressing.

              Garnish: Top with chopped fresh parsley, avocado slices, and a sprinkle of sesame seeds for added flavor and texture.

                Serve: Enjoy your vibrant and nutritious Roasted Veggie Quinoa Bowl warm or at room temperature!

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings