30-minute sheet-pan veggies + fluffy quinoa with lemon-tahini (meal-prep friendly)
Caramelized vegetables, fluffy quinoa, and a bright, creamy drizzle, this vegetarian bowl eats like comfort but fits healthy weeknights.
Why You’ll Love It
- Fast + flexible: One pan for veggies, one pot for quinoa—perfect for Healthy Dinner Recipes With Veggies and busy nights.
- Meal-prep ready: Packs cleanly for Dinner Recipes With Quinoa; reheats without getting soggy.
- Balanced + satisfying: Protein-rich quinoa and chickpeas make it a complete Meal With Quinoa.
- Season-smart: Swap produce with what’s best now for Healthy Seasonal Recipes.
Try it beside these site favorites: crisp Garlic Parmesan Roasted Green Beans (extra veg crunch).
Ingredients (notes only)
- Quinoa: Rinse well to remove bitterness; cooks 15 minutes. (Or use 3 cups cooked quinoa for Recipes With Cooked Quinoa.)
- Veg mix (about 6 cups): Sweet potato cubes, broccoli florets, bell pepper, and red onion for color/texture.
- Chickpeas: Adds protein and roasts beautifully with spices.
- Olive oil + seasonings: Kosher salt, pepper, garlic powder, smoked paprika, cumin (or Italian seasoning).
- Lemon-tahini sauce: Tahini, lemon juice, warm water, garlic, pinch of maple, salt—silky and bright.
- Finishers: Fresh herbs (parsley, dill, or cilantro), feta (optional), lemon wedges.
For a hearty side that pairs well with bowls, bake Soft Sourdough Dinner Rolls.
Step-by-Step Instructions
- Heat oven: 425°F (220°C). Line a rimmed sheet pan.
- Prep veggies: Cube sweet potato (¾-inch). Cut broccoli to medium florets. Slice pepper and red onion.
- Season + roast: Toss veggies + drained chickpeas with 2½ Tbsp olive oil, 1¼ tsp kosher salt, ½ tsp pepper, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp cumin. Roast 22–26 min, tossing once, until edges are browned.
- Cook quinoa: Meanwhile, rinse 1 cup quinoa. Simmer with 1¾ cups water and a pinch of salt, 15 min. Cover and rest 5 min, then fluff.
- Make lemon-tahini: Whisk ¼ cup tahini + 3 Tbsp lemon juice + 2–4 Tbsp warm water + 1 small grated garlic clove + ½ tsp maple + ¼ tsp salt until pourable.
- Assemble: Divide quinoa into bowls. Top with roasted veg/chickpeas. Drizzle sauce, add herbs and feta if using. Lemon to finish.
Want a cozy veggie side on the table too? Roast a pan of Roasted Brussels Sprouts & Sweet Potatoes alongside.
Pro Tips
- Crowding = steaming: Use one large pan or two smaller for deep browning.
- Start firm veg first: If mixing delicate veg (zucchini), add in the last 10 minutes.
- Fluff factor: Let quinoa rest covered, then fluff to keep grains light.
- Sauce texture: Thin tahini with warm water a spoonful at a time until it ribbons off the whisk.
Variations (mapped to interests)
- Mediterranean Bowl (Healthy Dinner With Quinoa / Vegetarian Recipes Quinoa): Add olives, cucumber, feta; finish with dill and extra lemon.
- Harissa Roasted Veg (Roasted Veggie Dinner Ideas): Swap paprika/cumin for 1–2 tsp harissa paste.
- Green Goddess (Health Quinoa Recipes): Blend tahini with parsley + basil + extra lemon for an herby sauce.
- Protein Add-Ins: Grilled chicken (cook to 165°F/74°C), salmon (125–130°F/52–54°C medium), or tofu (press + roast with veg).
How to Serve
- Classic bowl: Quinoa + roasted veg + chickpeas + lemon-tahini + parsley.
- Family style: Pile on a platter; pass extra sauce.
- Soup + bowl night: Start with French Onion Soup, then serve bowls for a light main.
Make Ahead & Storage
- Prep ahead: Dice veg and whisk sauce 2 days ahead; store airtight.
- Fridge: 4 days, stored separately (quinoa/veg/sauce).
- Reheat: 400°F (205°C) 6–8 min or air fryer 375°F (190°C) 4–6 min for veg; microwave quinoa with a splash of water.
- Freeze: Quinoa freezes well; roasted veg are best fresh or refrigerated only.
FAQs
Can I use pre-cooked quinoa?
Yes—use 3 cups cooked quinoa (about 1 cup dry cooked). Warm before serving.
What veggies work best?
Sturdy options that roast well: sweet potato, broccoli, cauliflower, carrots, Brussels sprouts, red onion, peppers.
Is the sauce dairy-free?
Yes. Tahini is sesame-based; skip feta to keep the bowl fully dairy-free.
How do I keep quinoa from tasting bitter?
Rinse in a fine-mesh strainer for 30–60 seconds to remove saponins.
Simple Nutrition (estimate, per bowl, 1/4 recipe with sauce)
Calories 460 • Protein 16g • Carbs 64g • Fiber 12g • Sugars 10g • Fat 16g • Sodium 520mg
Estimates vary by veggies and add-ins.
Roasted Vegetable Quinoa Bowl
Crispy sheet-pan vegetables and fluffy quinoa topped with a bright lemon-tahini drizzle. Vegetarian, meal-prep friendly, and easy to customize by season.
Ingredients
- 2 cups sweet potato, ¾-inch cubes
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 small red onion, cut into wedges
- 1 can (15 oz / 425 g) chickpeas, drained and patted dry
- 2½ Tbsp olive oil
- 1¼ tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- 1 cup quinoa, rinsed (or 3 cups cooked quinoa)
- 1¾ cups water or broth, pinch salt
- ¼ cup tahini
- 3 Tbsp lemon juice
- 2–4 Tbsp warm water, to thin
- 1 small garlic clove, finely grated
- ½ tsp maple syrup or honey
- ¼ tsp kosher salt
- parsley or dill, chopped (for garnish)
- feta cheese, optional
- lemon wedges, for serving
Equipment
- Sheet pan
- mixing bowls
- saucepan with lid
- whisk
- serving bowls
Method
- Preheat oven to 425°F (220°C). Toss sweet potato, broccoli, bell pepper, onion, and chickpeas with olive oil, salt, pepper, garlic powder, paprika, and cumin. Spread on a large sheet pan and roast 22–26 minutes, tossing once halfway, until browned and tender.
- While veggies roast, cook quinoa. Combine rinsed quinoa, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce to low and simmer 15 minutes. Cover off heat for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together tahini, lemon juice, warm water, garlic, maple syrup (or honey), and salt until smooth and pourable.
- Assemble bowls: Divide quinoa into 4 bowls, top with roasted vegetables and chickpeas, drizzle with tahini sauce, and garnish with herbs, feta, and lemon wedges.
Nutrition
Calories: 460kcalCarbohydrates: 64gProtein: 16gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 520mgPotassium: 980mgFiber: 12gSugar: 8gVitamin A: 9500IUVitamin C: 80mgCalcium: 110mgIron: 4.5mg
Notes
Use cooked quinoa: Substitute 3 cups cooked quinoa and skip Step 2.
Seasonal swaps: Try cauliflower, zucchini (add last 10 minutes), carrots, or Brussels sprouts.
Dairy-free/vegan: Omit feta and use maple syrup instead of honey.
Protein add-ins: Chicken (cook to 165°F/74°C) or salmon (cook to 125–130°F/52–54°C for medium).
Alternate Methods:
• Air Fryer Veg: 390°F (200°C) 12–16 minutes, shaking halfway.
• Instant Pot Quinoa: 1 cup quinoa + 1¼ cups water, High Pressure 1 minute, natural release 10 minutes.
• Stovetop Hack: Roast veg as written; keep quinoa covered and warm until assembly.
Seasonal swaps: Try cauliflower, zucchini (add last 10 minutes), carrots, or Brussels sprouts.
Dairy-free/vegan: Omit feta and use maple syrup instead of honey.
Protein add-ins: Chicken (cook to 165°F/74°C) or salmon (cook to 125–130°F/52–54°C for medium).
Alternate Methods:
• Air Fryer Veg: 390°F (200°C) 12–16 minutes, shaking halfway.
• Instant Pot Quinoa: 1 cup quinoa + 1¼ cups water, High Pressure 1 minute, natural release 10 minutes.
• Stovetop Hack: Roast veg as written; keep quinoa covered and warm until assembly.
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