This Quinoa Bowl with Tahini Dressing is a beautiful blend of plant-powered ingredients designed to fuel your body and satisfy your taste buds. It’s a recipe that celebrates simplicity, seasonal vegetables, and the magic of whole foods working together in harmony.
At the heart of this bowl is quinoa—a complete protein and fiber-rich grain that helps keep you full and energized. Roasted pumpkin adds natural sweetness and is packed with beta-carotene, an antioxidant that supports eye health and immunity. Red onion and green bell pepper bring bold flavor, vitamin C, and a boost of anti-inflammatory compounds, while the olive oil-roasted edges create that irresistible caramelized finish.
Everything is tied together with a creamy tahini dressing that’s rich in healthy fats, calcium, and a nutty depth of flavor that elevates each bite. A final sprinkle of fresh parsley adds brightness and a touch of vitamin K to round things out.
Whether you’re looking for a satisfying weeknight dinner, a colorful meal prep option, or a comforting way to eat more plants, this quinoa bowl delivers all that and more—with minimal fuss.
Let’s get into the recipe!
Recipe
How to Prepare
In a small saucepan, combine the quinoa, ½ tsp. salt, and 20 fl oz. (590ml) water, and cook according to package instructions. Fluff with a fork.
Preheat the oven to 425°F (220°C). Arrange the onion, bell pepper, and pumpkin on a baking tray. Drizzle with 3 tbsp. olive oil and season with 1 tsp. salt, ½ tsp. black pepper, garlic powder, and oregano. Toss to coat and spread into an even layer. Roast for 30 minutes until fork-tender. Flip the vegetables and broil on high for 5 minutes for extra caramelization.
Divide the quinoa among four bowls. Top with the roasted vegetables and sprinkle with fresh parsley. Drizzle with Tahini Dressing and serve immediately.
