Roasted Veggie Bowl
This Roasted Veggie Bowl is super simple to make and comes out perfect every time. Just chop your favorite veggies, roast 'em up, and enjoy a satisfying meal.
Ingredients
- 1 medium broccoli head
- 2 medium carrots
- 2 cups button mushrooms
- 1 medium red bell pepper
- 1 medium zucchini
- 3 tablespoons olive oil
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 cup quinoa
- 2 cups vegetable broth
- 0.25 cup tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 tablespoon maple syrup
- 0.25 teaspoon salt
- Pinch of red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a large baking sheet with parchment paper.
- Wash 1 medium broccoli head and cut it into small florets. Peel 2 medium carrots and cut them into 1 cm thick rounds or half-moons. Clean 2 cups button mushrooms and either halve them or leave them whole if small. Wash 1 medium red bell pepper, remove the seeds, and cut it into 2.5 cm pieces. Wash 1 medium zucchini and cut it into 1 cm thick half-moons.
- In a large bowl, combine the cut broccoli, carrots, mushrooms, red bell pepper, and zucchini. Add 3 tablespoons olive oil, 0.75 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder. Toss everything together until the vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through.
- While the vegetables are roasting, prepare the quinoa. Rinse 1 cup quinoa thoroughly under cold water using a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa with 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork.
- Prepare the lemon-tahini dressing. In a small bowl, combine 0.25 cup tahini, 2 tablespoons fresh lemon juice, 2 tablespoons water, 1 tablespoon maple syrup, 0.25 teaspoon salt, and an optional pinch of red pepper flakes. Whisk until smooth and creamy. If the dressing is too thick, add a little more water, 1 teaspoon at a time, until you reach your desired consistency.
- To assemble the bowls, divide the cooked quinoa among 4 serving bowls. Top each bowl with an equal amount of the roasted vegetables. Drizzle generously with the lemon-tahini dressing.
- Garnish each bowl with 0.5 tablespoon chopped fresh parsley, if desired, and serve immediately.