If you’re craving a vibrant, nourishing meal that bursts with flavor and texture, you absolutely must try this Roasted Veggie Quinoa Bowls with Tahini Dressing Recipe. This dish combines perfectly roasted brussels sprouts, tender broccoli, and crispy chickpeas with fluffy quinoa, all brought together by a creamy, tangy tahini dressing. It’s a beautiful, wholesome bowl that’s as satisfying to eat as it is to look at, making it the perfect choice for a weeknight dinner or a meal prep favorite.
Ingredients You’ll Need
Getting the right ingredients for this recipe is key to achieving that delicious balance of roasted goodness and creamy dressing. Each item plays a role, whether it’s adding crunch, a hint of acidity, or that essential nutty flavor that makes the bowl sing.
- Brussels sprouts (1 pound, halved): These provide a crispy, caramelized vegetable base with a mild bitterness that pairs perfectly with balsamic vinegar.
- Broccoli florets (12 ounces): Adds vibrant green color and a tender-crisp bite with plenty of texture contrast.
- Chickpeas (1 15-ounce can, drained & rinsed): A wonderful, crunchy plant-based protein that roasts up beautifully alongside the veggies.
- Avocado oil (2 tablespoons, separated): A neutral oil with a high smoke point, perfect for roasting the vegetables to perfection.
- Balsamic vinegar (2 tablespoons): Provides just the right acidity and subtle sweetness to elevate the roasted veggies and chickpeas.
- Garlic salt: A flavorful seasoning that enhances all the roasted components.
- Pepper: Freshly cracked pepper brings a mild heat and complexity.
- Quinoa (1 cup dry): The fluffy, protein-packed grain that forms the hearty base of these bowls.
- Flat leaf parsley (for serving): Adds a fresh, herbal note and a pop of green brightness.
- Lemon wedges (for serving): To squeeze over for a bright, zesty finish.
- Tahini (1/2 cup): This creamy sesame paste is what makes the dressing irresistibly rich and nutty.
- Red wine vinegar (2 tablespoons): Adds a tangy bite to the dressing.
- Yellow mustard (2 tablespoons): Brings a subtle sharpness and depth to the sauce.
- Lemon juice (to taste): Brightens up the dressing with fresh acidity.
- Oregano (1 teaspoon): A fragrant herb that gives the dressing an earthy, Mediterranean flair.
- Garlic salt (1/2 teaspoon): Enhances the dressing’s flavor with a savory punch.
- Pepper (to taste): Adds just enough heat to balance the tahini’s richness.
- Water (as needed): To thin the dressing to the perfect pourable consistency.
How to Make Roasted Veggie Quinoa Bowls with Tahini Dressing Recipe
Step 1: Prep the Oven and Baking Sheets
Start by preheating your oven to 425 degrees Fahrenheit and lining two baking sheets with parchment paper. This sets the stage for roasting, ensuring the veggies cook evenly and don’t stick, which is crucial for getting that irresistible caramelized char.
Step 2: Season and Arrange the Brussels Sprouts
Place the halved brussels sprouts on one baking sheet, then drizzle with 1 tablespoon of avocado oil and 1 tablespoon of balsamic vinegar. Sprinkle garlic salt and pepper, then toss gently to coat every piece. Arrange them cut side down in a single layer for maximum browning and flavor development.
Step 3: Prepare Broccoli and Chickpeas
On the second baking sheet, spread out the broccoli florets and chickpeas. Drizzle with the remaining 1 tablespoon avocado oil and 1 tablespoon balsamic vinegar, then season with garlic salt and pepper. Toss everything well so each piece is nicely coated before spreading them in one layer.
Step 4: Roast and Toss the Vegetables
Put both baking sheets in the oven and roast for 15 minutes. After that, toss the broccoli and chickpeas to promote even cooking, but leave the brussels sprouts face down to keep their caramelized side crisp. Swap the racks the trays are on and roast for another 5 to 10 minutes, until you see lovely charred edges and the chickpeas are golden.
Step 5: Cook the Quinoa
While the veggies roast, rinse your quinoa under cold water. Then add it to a pot with 2 cups of water and bring to a boil. Cover, reduce heat to low, and let it simmer for about 20 minutes or until the water is absorbed and the quinoa is fluffy and tender. Fluff it with a fork when done.
Step 6: Whisk Together the Tahini Dressing
In a small bowl, combine tahini, red wine vinegar, yellow mustard, lemon juice, oregano, garlic salt, and pepper. Whisk vigorously while gradually adding water until the dressing reaches a smooth, drizzling consistency. Adjust vinegar and lemon juice to brighten it exactly to your liking—this dressing is the magic that pulls the dish together.
Step 7: Assemble Your Roasted Veggie Quinoa Bowls with Tahini Dressing Recipe
Now for the fun part! Spoon cooked quinoa into bowls, then layer on the roasted brussels sprouts, broccoli, and chickpeas. Drizzle generously with your creamy tahini dressing, sprinkle fresh parsley on top, and serve with lemon wedges for a touch of zest. This combination creates a balanced bite every time.
How to Serve Roasted Veggie Quinoa Bowls with Tahini Dressing Recipe
Garnishes
A sprinkle of fresh flat leaf parsley not only adds color but also a fresh herbal lift that complements the richness of the tahini dressing. Don’t be shy with lemon wedges either; a squeeze of lemon right before eating brightens each bite and keeps flavors lively.
Side Dishes
These bowls are substantial on their own but pair beautifully with a crisp green salad or warm pita bread for a full feast. A side of pickled vegetables or a simple cucumber salad adds an extra cooling crunch and textural contrast.
Creative Ways to Present
Try layering the ingredients in a glass jar for a stunning look if taking this meal on the go. You can also sprinkle toasted sesame seeds or pomegranate arils on the top to add bites of nuttiness or bursts of sweetness that make the dish visually enticing and flavorfully nuanced.
Make Ahead and Storage
Storing Leftovers
This dish keeps nicely in the fridge for up to four days when stored in airtight containers. Keep the tahini dressing separate if possible to maintain the freshness and texture of the roasted vegetables and quinoa.
Freezing
While the roasted veggies and quinoa freeze well, the tahini dressing may separate or change texture when frozen. It’s best to freeze the quinoa and veggies separately and prepare a fresh batch of dressing when ready to eat.
Reheating
Reheat the quinoa and roasted vegetables gently in the microwave or on the stovetop until warmed through. Add a squeeze of fresh lemon and toss with the dressing just before serving to revitalize flavors and keep the bowl fresh.
FAQs
Can I use other vegetables in the Roasted Veggie Quinoa Bowls with Tahini Dressing Recipe?
Absolutely! Vegetables like sweet potatoes, carrots, or cauliflower make excellent additions or swaps. Just adjust roasting times to ensure everything cooks evenly.
Is this recipe vegan and gluten-free?
Yes, this Roasted Veggie Quinoa Bowls with Tahini Dressing Recipe is naturally vegan and gluten-free, making it perfect for various dietary preferences.
Can I make the tahini dressing ahead of time?
Definitely! The dressing tastes great after sitting overnight, which actually allows the flavors to meld together beautifully. Just whisk it again before serving.
What can I use instead of quinoa?
If quinoa isn’t your favorite or unavailable, you can substitute with couscous, brown rice, or even farro, depending on your preference.
How do I store leftovers to keep them fresh?
Store the veggies and quinoa together in an airtight container and keep the tahini dressing separate in a sealed jar in the fridge. Combine just before eating for best taste.
Final Thoughts
This Roasted Veggie Quinoa Bowls with Tahini Dressing Recipe has quickly become one of my all-time favorite dishes to whip up. It’s wholesome yet indulgent, simple to make but incredibly satisfying and colorful. Whether you’re feeding a crowd or looking to elevate your weekly meal prep, this bowl delivers big on flavor and nutrition. Give it a try—you might just fall in love with it as much as I have!
Print
Roasted Veggie Quinoa Bowls with Tahini Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Healthy, Vegetarian
- Diet: Vegetarian
Description
Delicious and nutritious Roasted Veggie Quinoa Bowls featuring a medley of roasted brussels sprouts, broccoli, and chickpeas, served over fluffy quinoa and drizzled with a tangy tahini dressing. Perfect for a wholesome vegetarian meal packed with flavor and texture.
Ingredients
Roasted Vegetables
- 1 pound brussels sprouts, halved
- 12 ounces broccoli florets
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons avocado oil (divided)
- 2 tablespoons balsamic vinegar (divided)
- Garlic salt, to taste
- Pepper, to taste
Quinoa
- 1 cup dry quinoa
- 2 cups water
Tahini Dressing
- 1/2 cup tahini
- 2 tablespoons red wine vinegar
- 2 tablespoons yellow mustard
- Lemon juice, to taste
- 1 teaspoon oregano
- 1/2 teaspoon garlic salt
- Pepper, to taste
- Water, as needed to thin dressing
Garnish
- Flat leaf parsley, for serving
- Lemon wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prepare for roasting the vegetables.
- Prepare Brussels Sprouts: Place the halved brussels sprouts on one baking sheet. Drizzle with 1 tablespoon of avocado oil, 1 tablespoon of balsamic vinegar, garlic salt, and pepper. Toss them well to coat evenly, then spread them out in a single layer with the cut side down for optimal roasting.
- Prepare Broccoli and Chickpeas: On the second baking sheet, spread the broccoli florets and drained chickpeas. Drizzle with the remaining 1 tablespoon of avocado oil and 1 tablespoon balsamic vinegar, then season with garlic salt and pepper. Toss to coat evenly and spread out in a single layer.
- Roast Vegetables: Place both baking sheets in the oven. Roast for 15 minutes initially. After 15 minutes, toss the broccoli and chickpeas gently, but leave the brussels sprouts cut side down. Swap the position of the racks to ensure even cooking, then roast for an additional 5-10 minutes until the vegetables are nicely charred and tender. Remove from the oven.
- Cook Quinoa: While the veggies roast, rinse the quinoa under cold water. Add the quinoa and 2 cups of water to a pot and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer gently for about 20 minutes or until all the water is absorbed and the quinoa is fluffy and cooked through.
- Prepare Tahini Dressing: In a bowl, whisk together the tahini, red wine vinegar, yellow mustard, lemon juice, oregano, garlic salt, and pepper. Gradually add water, a tablespoon at a time, until the dressing reaches your desired consistency. Taste and adjust seasoning, adding more vinegar or lemon juice if preferred.
- Assemble Bowls: Divide the cooked quinoa among four bowls. Top each bowl with the roasted brussels sprouts, broccoli, and chickpeas. Drizzle generously with the tahini dressing. Garnish with chopped flat leaf parsley and serve with lemon wedges on the side for added brightness. Enjoy your healthy and satisfying meal!
Notes
- For a nuttier flavor, toast the quinoa lightly before cooking.
- Use fresh lemon juice for the best dressing flavor.
- Leftover roasted veggies can be stored in the refrigerator for up to 3 days.
- To make this recipe vegan, ensure the tahini and mustard do not contain honey or dairy.
- Feel free to substitute avocado oil with olive oil if preferred.
