Save A vibrant, nourishing bowl featuring roasted seasonal vegetables, hearty grains, crisp greens, and a creamy tahini sauce—perfect for a satisfying, healthy meal.
I love serving this bowl when I want a healthy meal that feels gourmet yet is easy to prepare. It keeps well for leftovers and is perfect for meal prep.
Ingredients
- Roasted Vegetables: 1 medium sweet potato peeled and diced, 1 medium zucchini sliced, 1 red bell pepper seeded and chopped, 1 cup broccoli florets, 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Grains: 1 cup cooked quinoa (or brown rice)
- Greens & Toppings: 2 cups baby spinach or mixed greens, 1/2 cup shredded red cabbage, 1 avocado sliced, 1/4 cup pumpkin seeds (pepitas)
- Tahini Sauce: 1/4 cup tahini (sesame paste), 2 tablespoons lemon juice, 1 tablespoon maple syrup, 1 garlic clove minced, 3 4 tablespoons water (to thin), 1/4 teaspoon salt
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare Vegetables:
- In a large bowl, toss sweet potato zucchini bell pepper and broccoli with olive oil smoked paprika cumin salt and black pepper. Spread evenly on the prepared baking sheet.
- Roast Vegetables:
- Roast vegetables for 25 30 minutes stirring halfway until golden and tender.
- Cook Quinoa:
- While vegetables roast prepare the quinoa (if not already cooked) according to package instructions.
- Make Tahini Sauce:
- Whisk tahini lemon juice maple syrup minced garlic salt and water in a bowl until smooth and pourable. Add more water as needed to reach desired consistency.
- Assemble Bowls:
- Divide greens among four bowls. Top each with a portion of cooked quinoa roasted vegetables shredded cabbage avocado slices and pumpkin seeds.
- Serve:
- Drizzle generously with tahini sauce and serve immediately.
Save This dish brings my family together especially on busy weeknights when we crave something wholesome and colorful on our plates.
Serving Suggestions
Serve with a side of warm pita bread or a fresh garden salad for a complete meal experience.
Storage Tips
Store leftover vegetables and grains separately in airtight containers for up to 3 days. Reheat gently and add fresh tahini sauce before serving.
Variations
Try adding roasted chickpeas or grilled tofu for extra protein or swap quinoa for couscous for a different texture.
Save This recipe balances flavor nutrition and simplicity making it a go-to for any season.
Cooking Questions & Answers
- → Can I substitute the quinoa with another grain?
Yes, brown rice or couscous work well as alternatives for the grains in this bowl.
- → How do I make the tahini sauce creamy and smooth?
Whisk tahini with lemon juice, maple syrup, minced garlic, salt, and gradually add water until you reach a pourable consistency.
- → What vegetables work best for roasting?
Root vegetables like sweet potatoes, zucchini, bell peppers, and broccoli roast beautifully and develop rich flavors.
- → Can I prepare any components in advance?
You can roast the vegetables and cook the grains ahead, then assemble fresh when ready to serve.
- → Are there protein options to add into the bowl?
Adding chickpeas or tofu can boost protein content while maintaining the plant-based balance.