Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
Tap any ingredient to read its history, origin and where it is used.
This bowl is built for meal prep: sweet roasted vegetables, crisp chickpeas and fluffy quinoa topped with a creamy lemon tahini dressing. It is colorful, filling and entirely plant-based.
Dry the chickpeas well before roasting so they crisp, and add the dressing slowly: tahini first thickens, then loosens.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Photo 1: Nadine Primeau on Unsplash; Photo 2: Kerim Eveyik on Pexels; Photo 3: Amar Preciado on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Roasted Vegetable Quinoa Bowl (Lemon Tahini)
Description
A colorful vegan bowl of fluffy quinoa, roasted sweet potato and chickpeas with a creamy lemon tahini dressing. Filling and healthy.Ingredients
Bowl
Lemon tahini dressing
Instructions
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Heat the oven to 220°C / 425°F. Toss the sweet potato, zucchini and chickpeas with the oil, cumin, paprika and salt. Roast 25-30 minutes, stirring once.
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Cook the quinoa: bring the water to a boil, add the quinoa, cover and simmer 15 minutes. Rest covered for 5 minutes, then fluff.
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Whisk the dressing, adding water a little at a time until pourable.
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Build the bowls with greens, quinoa, vegetables and chickpeas and drizzle with dressing.
