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In recent years, there has been a significant shift towards plant-based meals, as more individuals seek out healthier, sustainable dining options. This trend has led to a surge in the popularity of dishes that not only provide nourishment but also celebrate vibrant flavors and textures. One such dish that embodies these principles is the Roasted Veggie Quinoa Bowl with Zesty Lemon Tahini. This nutritious bowl combines the wholesome goodness of quinoa with a colorful medley of roasted vegetables, all topped off with a tangy lemon tahini sauce that adds a delightful zing to each bite.

Roasted Veggie Quinoa Bowl with Lemon Tahini

Discover the vibrant Roasted Veggie Quinoa Bowl with Zesty Lemon Tahini, a delicious plant-based meal perfect for nourishing your body and tantalizing your taste buds. This customizable dish combines protein-packed quinoa with a colorful array of roasted vegetables and a creamy, tangy lemon tahini sauce. Enjoy the health benefits of fiber-rich ingredients while celebrating diverse flavors and textures. Perfect for meal prep or a satisfying dinner, this bowl is a culinary adventure you won't want to miss.
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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 cut into 1-inch cubes

1 red bell pepper, chopped into bite-sized pieces

1 medium zucchini, sliced into half-moons

1 medium red onion, thinly sliced

2 cups broccoli florets

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and freshly ground pepper to taste

Fresh parsley or cilantro, finely chopped, for garnish (optional)

For the Lemon Tahini Sauce:

1/4 cup tahini

2 tablespoons fresh lemon juice

1 tablespoon maple syrup or honey (to taste)

1 small clove garlic, minced

2-3 tablespoons water (adjust for desired consistency)

Salt to taste

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a rolling boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and set aside off the burner.

      Prepare the Vegetables for Roasting: On a large baking sheet, combine the sweet potato cubes, red bell pepper pieces, zucchini slices, red onion, and broccoli florets. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss everything together until the vegetables are evenly coated.

        Roast the Vegetables: Spread the seasoned vegetables out in a single layer on the baking sheet. Place it in the preheated oven and roast for 25-30 minutes. Stir the vegetables halfway through cooking to ensure even roasting, until they are tender and slightly caramelized around the edges.

          Prepare the Lemon Tahini Sauce: In a small bowl, whisk together the tahini, fresh lemon juice, maple syrup or honey, and minced garlic until combined. Gradually add water, one tablespoon at a time, stirring until you achieve your desired sauce consistency. Season with salt to taste, adjusting to make sure it's balanced.

            Assemble the Quinoa Bowl: In individual serving bowls, create a base layer with the fluffy quinoa. Top generously with the roasted vegetables, making sure to distribute them evenly across each bowl.

              Drizzle with Sauce and Garnish: Finish by drizzling the zesty lemon tahini sauce over the top of the veggies and quinoa. If desired, sprinkle with freshly chopped parsley or cilantro for a burst of color and flavor.

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

                  Presentation Tips: Serve the bowls on a bright colored plate to enhance the vibrant colors of the vegetables. Adding a lemon wedge on the side can invite an extra squeeze of fresh lemon for those who enjoy an additional zesty kick. Enjoy your nourishing and delicious Roasted Veggie Quinoa Bowl!