Dairy-Free Roasted Vegetable and Quinoa Bowl with Tahini Dressing

A colorful and nutritious dairy-free lunch bowl packed with roasted vegetables, fluffy quinoa, and a creamy tahini dressing.

Prep Time

20 minutes

Total Time

50 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.81/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1cupQuinoa(Rinse well before cooking)

£0.75

2cupsWater(For cooking the quinoa)

2cupsBroccoli florets(Cut into bite-sized pieces)

£0.80

1mediumSweet Potato(Peeled and diced)

£0.60

1mediumRed Bell Pepper(Diced)

£0.70

0.5mediumRed Onion(Sliced)

£0.20

3tablespoonsOlive Oil(Divided)

£0.25

0.5teaspoonSalt(To taste)

£0.01

0.3teaspoonBlack Pepper(To taste)

£0.02

0.3cupTahini(Sesame seed paste)

£0.60

2tablespoonsLemon Juice(Freshly squeezed)

£0.15

2tablespoonsWater(For thinning the tahini dressing)

1cloveGarlic(Minced)

£0.05

1teaspoonMaple Syrup(Optional, for a touch of sweetness)

£0.10

Optional toppings(Fresh parsley, toasted sesame seeds, avocado slices)

£3.00

Total Cost

£7.23

£1.81 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Rinse quinoa thoroughly in a fine-mesh sieve. Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork.
3.
While quinoa is cooking, toss broccoli, sweet potato, red bell pepper, and red onion with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
4.
Roast for 25-30 minutes, or until vegetables are tender and slightly browned, flipping halfway through.
5.
While vegetables are roasting, prepare the tahini dressing: In a small bowl, whisk together tahini, lemon juice, 1 tablespoon of olive oil, garlic, maple syrup (if using), and 2 tablespoons of water. Add more water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
6.
Assemble the bowls: Divide cooked quinoa among 4 bowls. Top with roasted vegetables.
7.
Drizzle each bowl with tahini dressing and garnish with optional toppings, such as fresh parsley, toasted sesame seeds, or avocado slices.

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My Notes

Nutrition Information

Nutrition per serving (350g)

465 kcal / 1945 kJ

Carbs

57g

22% of RDA

Fat

22g

31% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

13 g

14% of RDA

Sodium

310 mg

13% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a faster cooking time, you can use pre-cooked quinoa.

Feel free to substitute other vegetables, such as zucchini, carrots, or cauliflower.

Store leftover roasted vegetables and quinoa separately in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Baking Sheet

Saucepan

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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Dairy-Free Roasted Vegetable and Quinoa Bowl with Tahini Dressing

Ingredients

Instructions