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In recent years, quinoa bowls have surged in popularity, becoming a staple in health-conscious kitchens across the globe. These vibrant and nutrient-dense meals offer a versatile base for various ingredients, making them ideal for anyone looking to incorporate wholesome foods into their diet. Among the myriad of quinoa bowl recipes available, the Roasted Veggie Quinoa Bowl with Zesty Lemon Tahini stands out as a particularly delicious and nutritious option. This dish not only provides a bounty of flavors and textures but also showcases the standout ingredient: a zesty lemon tahini sauce that elevates the entire meal.

Roasted Veggie Quinoa Bowl with Lemon Tahini

Discover the vibrant Roasted Veggie Quinoa Bowl with Zesty Lemon Tahini, a staple for health-conscious eaters. This recipe combines nutrient-rich quinoa with a colorful array of roasted vegetables, all drizzled with a creamy lemon tahini sauce. Perfect for meal prep, it caters to various diets, making it both delicious and versatile. Packed with protein, fiber, and vitamins, this bowl is not just satisfying but a celebration of wholesome flavors. Try it today for a nourishing meal!
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Ingredients
  

For the Quinoa Bowl:

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 medium sweet potato, peeled and diced

1 red bell pepper, chopped

1 zucchini, sliced

1 red onion, sliced

2 cups broccoli florets

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley or cilantro, for garnish (optional)

For the Lemon Tahini Sauce:

1/4 cup tahini

2 tablespoons lemon juice (freshly squeezed)

1 tablespoon maple syrup or honey

1 small clove garlic, minced

2-3 tablespoons water (to thin, as needed)

Salt to taste

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes, or until fluffy and liquid is absorbed. Set aside.

      Roast the Vegetables: On a large baking sheet, toss the diced sweet potato, red bell pepper, zucchini, red onion, and broccoli florets with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out in an even layer.

        Bake: Roast the veggies in the preheated oven for 25-30 minutes, stirring halfway through, until they're tender and slightly caramelized.

          Make the Lemon Tahini Sauce: In a bowl, whisk together tahini, lemon juice, maple syrup or honey, and minced garlic. Gradually add water, one tablespoon at a time, until you reach your desired sauce consistency. Season with salt to taste.

            Assemble the Bowl: In serving bowls, layer quinoa at the bottom, followed by the roasted veggies. Drizzle generously with lemon tahini sauce.

              Garnish and Serve: Top with fresh parsley or cilantro, if desired, and enjoy your nourishing and delicious Roasted Veggie Quinoa Bowl!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings