Roasted Vegetable Bowls

Nourish your body with these vibrant Roasted Vegetable Bowls. Perfectly caramelized seasonal veggies meet fluffy quinoa and a creamy tahini drizzle for a meal that is as visually stunning as it is delicious and satisfying.

Why You’ll Love This Recipe

• Meal Prep Champion: These bowls hold up beautifully in the fridge, making them a perfect healthy lunch option for the entire week.
• Nutrient Dense: Packed with a variety of vitamins, minerals, and fiber from a diverse range of colorful vegetables.
• Highly Customizable: Easily swap the vegetables based on what is in season or whatever you happen to have in your crisper drawer.

Kitchen Tools You’ll Need

• Two large rimmed baking sheets
• Medium saucepan (with lid)
• Large mixing bowl
• Small jar or bowl (for dressing)

Ingredients

• 1 lb Sweet Potatoes (peeled and cubed)
• 1 head Broccoli (cut into florets)
• 2 large Carrots (sliced into rounds)
• 1 Red Bell Pepper (chopped)
• 1 cup Quinoa (rinsed)
• 2 cups Vegetable Broth
• 3 tbsp Olive Oil
• 1 tsp Garlic Powder
• 1/2 tsp Smoked Paprika
• 1/4 cup Tahini
• 2 tbsp Lemon Juice
• 1 tbsp Maple Syrup
• Salt and Black Pepper (to taste)

Preparation

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or lightly grease with oil.
2. Season the Vegetables: In a large bowl, toss the cubed sweet potatoes, broccoli, carrots, and bell pepper with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
3. Roast: Spread the vegetables in a single layer across the two baking sheets. Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the edges are golden brown.
4. Cook the Quinoa: While vegetables roast, combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
5. Whisk the Dressing: In a small jar or bowl, whisk together the tahini, lemon juice, maple syrup, and 1-2 tablespoons of warm water until smooth and pourable.
6. Assemble the Bowls: Divide the cooked quinoa among four bowls. Top with a generous portion of roasted vegetables and drizzle with the creamy tahini dressing just before serving.

Chef’s Pro Tips for Perfect Results

Don't Overcrowd the Pan: For the best caramelization, make sure your vegetables have plenty of space on the baking sheet. If they are piled on top of each other, they will steam instead of roast, resulting in a mushy texture rather than those delicious crispy edges.

Nutritional Info