A vibrant and nourishing bowl packed with fluffy quinoa, caramelized roasted vegetables, creamy avocado slices, and a luscious lemon-tahini dressing. This plant-based powerhouse is as satisfying as it is beautiful—perfect for a wholesome lunch or dinner.

Why You’ll Love This Recipe

• Wholesome and Filling: Loaded with fiber, healthy fats, plant-based protein, and essential nutrients.
• Perfect for Meal Prep: Easily made in advance for quick lunches or dinners.
• Naturally Vegan and Gluten-Free: A great option for various dietary needs.
• Flavorful and Balanced: Creamy dressing, hearty grains, and savory roasted vegetables all in one bowl.
• Customizable: Adapt with your favorite vegetables or grains.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium sweet potato, cubed
• 1 cup Brussels sprouts, halved
• 1/2 cup cauliflower florets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 avocado, sliced
• 1 cup kale, chopped
• 1 tablespoon sesame seeds (white and black mix, optional)

For the Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 clove garlic, minced
• 2–3 tablespoons warm water (to thin)
• Salt and pepper, to taste

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato cubes, halved Brussels sprouts, and cauliflower florets with olive oil, salt, and pepper.
3. Spread the vegetables in a single layer and roast for 25–30 minutes, turning halfway through, until golden and tender.
4. While vegetables roast, prepare the quinoa. In a saucepan, bring the quinoa and water (or broth) to a boil.
5. Reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.
6. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth and pourable.
7. Season the dressing with salt and pepper to taste.
8. To assemble the bowl, place a serving of quinoa at the bottom.
9. Top with chopped kale, roasted vegetables, and sliced avocado.
10. Drizzle generously with tahini dressing and sprinkle with sesame seeds if using.
11. Serve warm or chilled.

Servings and timing

• Servings: 2–3
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Use Other Grains: Substitute farro, brown rice, or couscous for quinoa.
• Change the Veggies: Try roasted carrots, zucchini, bell peppers, or broccoli.
• Add Protein: Top with crispy chickpeas, tofu, or a boiled egg (if not vegan).
• Spice It Up: Add a pinch of cayenne or paprika to the dressing or roasted veggies.
• Add Pickled Elements: Add pickled red onions or beets for extra acidity and color.

Storage/Reheating

• Storage: Store each component separately in airtight containers in the fridge for up to 4 days.
• Reheating: Reheat the quinoa and roasted vegetables gently in the microwave or on the stovetop.
• Dressing Storage: Keep tahini dressing in the fridge for up to 1 week. Stir or shake well before using.

FAQs

Can I make this bowl in advance?

Yes. It’s perfect for meal prep. Store all components separately and assemble just before eating.

Is quinoa healthy?

Quinoa is a complete protein, high in fiber, and naturally gluten-free—making it a great grain alternative.

Can I use a different dressing?

Yes. A lemon vinaigrette, avocado-lime dressing, or a light balsamic vinaigrette would work well.

Can I eat this bowl cold?

Absolutely. It’s just as delicious served cold, making it ideal for on-the-go lunches.

What kind of tahini should I use?

Use smooth, runny tahini for best results. Stir well if separated in the jar before using.

How can I make this bowl more filling?

Add roasted chickpeas, edamame, or a scoop of hummus for more protein and fiber.

Can I use frozen vegetables?

Fresh is best for roasting, but you can roast frozen vegetables—just be sure to spread them out well to prevent steaming.

How long does the dressing last?

Up to 1 week in the refrigerator. Stir or whisk before serving, as it may thicken over time.

Is this recipe kid-friendly?

Yes, though you can reduce the garlic in the dressing or swap in milder vegetables if preferred.

Can I serve this bowl warm?

Yes, it’s excellent warm, especially with freshly roasted vegetables and warm quinoa.

Conclusion

This Roasted Veggie Quinoa Bowl with Avocado and Tahini Dressing is a vibrant, wholesome meal that satisfies with every bite. From the creamy tahini drizzle to the caramelized vegetables and protein-rich quinoa, each element works in harmony to nourish and delight. Whether enjoyed warm or cold, it’s a versatile recipe you’ll want to come back to again and again.

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