Roasted Vegetable and Quinoa Bowl with Lemon-Tahini Dressing

A hearty and healthy vegetarian lunch bowl packed with roasted vegetables, fluffy quinoa, and a tangy lemon-tahini dressing. Easily customizable with your favorite veggies!

Prep Time

20 minutes

Total Time

55 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.15/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Vegetarian•Eggs

Cooking Style:

Roasting

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

1cupQuinoa(Rinse before cooking)

£0.75

2cupsWater(For cooking quinoa)

2cupsBroccoli florets(Cut into bite-sized pieces)

£0.80

1mediumRed bell pepper(Diced)

£0.70

1mediumSweet potato(Peeled and diced into 1/2 inch cubes)

£0.60

0.5mediumRed onion(Sliced)

£0.20

2tablespoonsOlive oil(For roasting vegetables)

£0.15

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack pepper(Or to taste)

£0.02

0.3cupTahini(Sesame seed paste)

£0.60

2tablespoonsLemon juice(Freshly squeezed)

£0.15

1cloveGarlic(Minced)

£0.05

1tablespoonMaple syrup(Optional, for a touch of sweetness)

£0.25

2tablespoonsWater(For thinning the dressing)

0.3cupParsley(Freshly chopped, for garnish)

£0.30

Total Cost

£4.58

£1.15 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Rinse quinoa in a fine-mesh sieve. Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.
3.
While quinoa is cooking, toss broccoli, bell pepper, sweet potato, and red onion with olive oil, salt, and pepper on a baking sheet.
4.
Roast vegetables for 30-35 minutes, or until tender and slightly browned, flipping halfway through.
5.
While vegetables are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together tahini, lemon juice, garlic, maple syrup (if using), and 2-3 tablespoons of water until smooth and creamy. Add more water if needed to reach desired consistency.
6.
Assemble the bowls. Divide cooked quinoa among four bowls. Top with roasted vegetables. Drizzle with lemon-tahini dressing and garnish with chopped parsley.
7.
Serve immediately or store in the refrigerator for later.

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My Notes

Nutrition Information

Nutrition per serving (350g)

495 kcal / 2071 kJ

Carbs

62g

24% of RDA

Fat

22g

31% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

15 g

17% of RDA

Sodium

330 mg

14% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Feel free to substitute other vegetables you like, such as zucchini, cauliflower, or Brussels sprouts.

Add a sprinkle of toasted sesame seeds or chopped nuts for extra crunch.

For a spicier dressing, add a pinch of red pepper flakes.

You can meal prep this recipe by roasting the vegetables and cooking the quinoa ahead of time.

Cooking Equipment

Oven

Baking sheet

Saucepan

Whisk

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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