Salads > Salads for Special Diets > Vegetarian Salads (as main course) > Hearty Vegetarian Grain Bowls

Quinoa Power Bowl with Roasted Vegetables and Tahini Dressing

A hearty and satisfying vegetarian grain bowl packed with protein, fiber, and nutrients. This quinoa power bowl features roasted vegetables and a creamy tahini dressing. Perfect for a healthy lunch or dinner.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
2
Ingredients
  • 1 cup Quinoa
  • 1 cup Broccoli florets
  • 1 medium Sweet potato
  • 1 Red bell pepper
  • 1/2 Red onion
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 tablespoons Tahini
  • 2 tablespoons Lemon juice
  • 2-3 tablespoons Water
  • 1 clove Garlic
  • 2 tablespoons Fresh parsley

Prepare the Quinoa

Rinse the quinoa in a fine-mesh sieve under cold water. In a medium saucepan, combine the quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Fluff with a fork and set aside.

Roast the Vegetables

Preheat oven to 400°F (200°C). In a large bowl, toss the broccoli, sweet potato, red bell pepper, and red onion with olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.

Make the Tahini Dressing

In a small bowl, whisk together the tahini, lemon juice, water, and minced garlic until smooth and creamy. Add more water if needed to reach your desired consistency. Season with salt and pepper to taste.

Assemble the Bowls

Divide the cooked quinoa between two bowls. Top with the roasted vegetables. Drizzle with the tahini dressing. Garnish with fresh parsley. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: ~150 kcal Protein: ~5g Fat: ~8g Carbohydrates: ~15g Fiber: ~3g

Other Considerations for Nutrition

Adjust the amount of olive oil and salt to your preference. For a lower-fat option, reduce the amount of tahini or use a light tahini dressing. Consider adding nuts or seeds for extra protein and healthy fats.

← Mediterranean Vegan Salad with Almond-Lemon Dressing Quinoa Salad with Black Beans, Corn and Avocado →

FAQ

  • Can I use different vegetables?

    Yes, feel free to substitute your favorite vegetables! Cauliflower, Brussels sprouts, carrots, and zucchini would all be delicious additions.
  • Can I make this ahead of time?

    Yes, you can cook the quinoa and roast the vegetables ahead of time. Store them separately in the refrigerator and assemble the bowls just before serving. The tahini dressing can also be made in advance.