Description
A satisfying and nutritious bowl combining roasted veggies and protein-rich quinoa, perfect for any meal of the day.
Ingredients
Scale
- 2 cups Sweet bell peppers, mixed red, yellow, and orange
- 1 medium Zucchini, chopped
- 1 medium Red onion, chopped
- 1 cup Cherry tomatoes, whole
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 tablespoon Fresh rosemary or thyme, chopped
- 1 cup Quinoa, rinsed
- 2 cups Vegetable broth
- 1 teaspoon Salt
- 2 tablespoons Lemon juice
- 3 tablespoons Tahini
- 1 tablespoon Honey or maple syrup
- ¼ cup Fresh parsley or cilantro, chopped
- ¼ cup Toasted nuts (almonds, walnuts, or pine nuts)
Instructions
- Preheat your oven to 400°F (200°C). Wash and chop the sweet bell peppers, zucchini, and red onion into bite-sized pieces; keep cherry tomatoes whole.
- Spread the chopped veggies on a baking sheet without overcrowding.
- Rinse the quinoa under cold water to remove bitterness. In a pot, combine rinsed quinoa and vegetable broth, bring to a boil, cover, and simmer on low for about 15 minutes.
- In a small bowl, whisk together tahini, lemon juice, honey (or maple syrup), and a pinch of salt, adjusting the consistency with water as needed.
- Once the veggies are roasted and the quinoa is cooked, assemble the bowl with quinoa as the base, layer on roasted veggies, and drizzle with tahini dressing. Garnish with fresh herbs and nuts.
Notes
Store leftovers in an airtight container for up to 4 days, keeping dressing separate to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg