Roasted Vegetable & Quinoa Bowl

This vibrant, nourishing bowl is packed with colorful roasted vegetables over fluffy quinoa, dressed in a bright lemon-tahini sauce that brings everything together beautifully. It's completely dairy-free, naturally gluten-free, and endlessly customizable based on what vegetables you have on hand. A wholesome, satisfying dinner that feels genuinely restorative.

Ingredients

• •1½ cups quinoa, rinsed
• •1 medium sweet potato, cubed
• •1 red bell pepper, chopped
• •1 zucchini, sliced
• •1 cup chickpeas, drained and rinsed
• •3 tablespoons olive oil
• •3 tablespoons tahini
• •Juice of 1 lemon
• •1 clove garlic, minced
• •Salt and black pepper to taste

Instructions

1. 1. Preheat your oven to 205°C (400°F). Toss the sweet potato, bell pepper, zucchini, and chickpeas with 2 tablespoons of olive oil, salt, and pepper. Spread on a lined baking sheet.
2. 2. Roast for 25–30 minutes, tossing halfway through, until the vegetables are tender and caramelized.
3. 3. While the vegetables roast, cook the quinoa. Bring 3 cups of water to a boil, add the quinoa and a pinch of salt, reduce to low, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
4. 4. Make the tahini dressing by whisking together the tahini, lemon juice, garlic, 1 tablespoon of olive oil, and 2–3 tablespoons of warm water until smooth and pourable. Season with salt.
5. 5. Divide the quinoa into bowls, top with the roasted vegetables and chickpeas, and drizzle generously with the tahini dressing.
6. 6. Serve warm or at room temperature, topped with fresh herbs if available.