Roasted Vegetable Quinoa Bowls With Tahini Drizzle

Name: Roasted Vegetable Quinoa Bowls With Tahini Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE ROASTED VEGETABLES:; 2 Small Zucchini Cut Into Half Circles; 1 Small Chinese Eggplant Cut Into Half Circles; 2 cups Cauliflower Florets; 1 cup Baby Carrots; FOR THE QUINOA:; 3/4 cups Quinoa; 1-1/2 cup Water; FOR THE TAHINI DRIZZLE:; 3 Tablespoons Tahini; 1 Tablespoon Olive Oil; 3 Tablespoons Water; 1/2 teaspoons Salt; 1/2 teaspoons Black Pepper; 1 teaspoon Maple Syrup Or Honey; 1 Lemon, Juiced; Lemon Wedges, To Serve; Chopped Parsley For Garnish (optional)

Servings: persons

FOR THE ROASTED VEGETABLES:
2 Small Zucchini Cut Into Half Circles
1 Small Chinese Eggplant Cut Into Half Circles
2 cups Cauliflower Florets
1 cup Baby Carrots
FOR THE QUINOA:
3/4 cups Quinoa
1-1/2 cup Water
FOR THE TAHINI DRIZZLE:
3 Tablespoons Tahini
1 Tablespoon Olive Oil
3 Tablespoons Water
1/2 teaspoons Salt
1/2 teaspoons Black Pepper
1 teaspoon Maple Syrup Or Honey
1 Lemon, Juiced
Lemon Wedges, To Serve
Chopped Parsley For Garnish (optional)

1
For the roasted vegetables:
2
Preheat oven to 350u00b0F (177u00b0C). Line 2 small baking sheets with aluminum foil or Silpat. Spray sliced zucchini and eggplant with olive oil, season with salt and pepper, and line on one of the baking sheets. Spray cauliflower and carrots with olive oil, season with salt and pepper, and line on the second sheet. Roast eggplant and zucchini for 20-25 minutes, and cauliflower and carrots for 30 minutes, until tender.
3
For the quinoa:
4
Wash and drain quinoa and place in a pan with water. Bring to a boil. Lower heat to medium low and cover with a lid. Cook quinoa for about 15 minutes, until water is absorbed. Remove from heat and fluff with fork. Season quinoa with salt and pepper.
5
For the tahini drizzle:
6
In a small bowl, combine tahini, olive oil, water, salt, pepper, maple syrup and lemon juice. Whisk to combine.
7
To assemble the bowls:
8
Divide quinoa between bowls. Top quinoa with roasted vegetables. Top with tahini drizzle. Serve with lemon wedges and garnish with chopped parsley (optional).

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE ROASTED VEGETABLES:, 2 Small Zucchini Cut Into Half Circles, 1 Small Chinese Eggplant Cut Into Half Circles, 2 cups Cauliflower Florets, and more.

Yes, Roasted Vegetable Quinoa Bowls With Tahini Drizzle falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!