Easy Roasted Vegetable Quinoa Bowl (Ready in 40 Minutes)
Colorful roasted vegetables and fluffy quinoa drizzled with lemon tahini make an easy, filling meatless dinner. Ready in about 40 minutes and perfect for…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Fine-mesh sieve
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Fork
- Serving bowl
- Mason jar
- Airtight container
- Microwave
- Paper towel
- Refrigerator
Ingredients
- 1 large sweet potato, peeled and diced into 1/2-inch cubes
- 1 red bell pepper, stemmed and chopped into 1-inch pieces
- 1 medium zucchini, sliced into half-moons
- 1/2 large red onion, cut into wedges
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt
- black pepper
- 1 cup quinoa, rinsed
- 1 3/4 cups water or vegetable broth
- 2 tablespoons chopped fresh parsley or cilantro
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 to 4 tablespoons warm water
- Pinch of salt
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