Roasted Veggie & Quinoa Bowl with Tahini Drizzle
Sheet-pan roasted vegetables over fluffy quinoa, finished with a silky tahini-lemon dressing. Vegetarian, protein-rich, and ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 1 medium zucchini, cut into 3/4-inch rounds
- 1 large bell pepper (red or yellow), cut into 1-inch chunks
- ½ medium red onion, cut into wedges
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 cup quinoa
- 3 tbsp tahini
- 1 whole lemon (juiced)
Instructions
- 1
Start quinoa: bring 2 cups water to boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes.
- 2
Toss zucchini, bell pepper, onion, and drained chickpeas with olive oil, salt, and pepper on a sheet pan.
- 3
Roast at 425°F for 12–14 minutes, stirring halfway through, until edges are lightly charred.
- 4
Whisk tahini with lemon juice, 2 tbsp water, salt, and pepper until creamy and pourable.
- 5
Fluff quinoa with a fork. Divide between bowls and top with roasted vegetables.
- 6
Drizzle tahini dressing over each bowl. Serve warm.
Tools you’ll need
- sheet pan
- small whisk
- pot with lid
- fork
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