Sheet-Pan Roasted Veggie & Quinoa Bowl
Caramelized roasted vegetables tossed with fluffy quinoa and finished with a bright tahini-lemon dressing. Mediterranean flavors, zero fuss, ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 410
- Protein
- 13g
Ingredients
- 1 medium zucchini, diced into 1-inch chunks
- 1.5 cups cherry tomatoes, halved
- 1 large red bell pepper, diced into 1-inch chunks
- ½ medium red onion, cut into 1-inch wedges
- ¾ cup quinoa, uncooked
- 3 tbsp tahini
- 1 whole lemon, juiced
Instructions
- 1
Heat oven to 425°F. Toss zucchini, tomatoes, pepper, and onion with 2 tbsp olive oil, salt, and pepper on a sheet pan.
- 2
Roast vegetables for 18–20 minutes, stirring halfway, until edges are caramelized and tender.
- 3
While vegetables roast, cook quinoa in salted water per package directions (usually 15 minutes). Drain and fluff.
- 4
Whisk tahini, lemon juice, 1 tbsp water, 1 clove minced garlic, salt, and pepper until smooth and pourable.
- 5
Divide quinoa between bowls, top with roasted vegetables, and drizzle tahini dressing over the top.
Tools you’ll need
- sheet pan
- oven
- pot with lid
- small bowl
- whisk
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