This colorful bowl brings together roasted seasonal vegetables and fluffy quinoa, finished with a creamy lemon-herb dressing. Packed with plant-based protein, fiber, and  vibrant vegetables,

it’s hearty enough for dinner. Plus, it’s easy to prep ahead for lunches all week long.

Above all, the roasted vegetables are the star here. In a hot oven, zucchini, bell peppers, red onion, broccoli, and cauliflower turn sweet and golden at the edges. Meanwhile, the tahini dressing ties everything together with a bright, nutty finish.

Prep & Nutrition Info

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Diet: Plant-Based, Gluten-Free, Dairy-Free

Ingredients

For the Roasted Vegetables
Zucchini: 1 medium, sliced into half moons
Red bell pepper: 1, chopped
Yellow bell pepper: 1, chopped
Red onion: 1 small, cut into wedges
Broccoli florets: 1 cup
Cauliflower florets: 1 cup
Extra virgin olive oil: 2 tbsp
Smoked paprika: 1 tsp
Garlic powder: ½ tsp
Dried oregano: ½ tsp
Sea salt: ½ tsp
Black pepper: freshly cracked, to taste

For the Bowls
Cooked quinoa: 2 cups
Pumpkin seeds: ¼ cup
Fresh parsley: ¼ cup, chopped

For the Lemon-Herb Dressing
Tahini: ¼ cup
Fresh lemon juice: 2 tbsp
Lemon zest: 1 tsp
Extra virgin olive oil: 1 tbsp
Garlic: 1 small clove, finely grated
Water: 2–3 tbsp
Sea salt: a pinch
Black pepper: freshly cracked, to taste

Optional Garnish
Microgreens
Avocado slices
Extra parsley
Lemon wedges

Instructions

1. First, preheat the oven to 425°F (220°C) and line a large baking tray with parchment paper.
2. Next, toss the zucchini, bell peppers, red onion, broccoli, and cauliflower with the olive oil, smoked paprika, garlic powder, oregano, sea salt, and black pepper.
3. Then spread the vegetables evenly across the baking tray.
4. Roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
5. Meanwhile, whisk together the tahini, lemon juice, lemon zest, olive oil, garlic, water, sea salt, and black pepper until smooth and creamy.
6. Once the vegetables are done, divide the cooked quinoa among four serving bowls.
7. After that, top each bowl with the roasted vegetables.
8. Drizzle generously with the lemon-herb dressing.
9. Finally, finish with pumpkin seeds, chopped parsley, avocado slices, microgreens, and lemon wedges if desired.
10. Serve warm and enjoy.

Why This Recipe Works

First of all, roasting brings out the natural sweetness of vegetables and gives them irresistible caramelized edges. In addition, quinoa adds complete plant-based protein and fiber, so each bowl is filling and nourishing. The creamy lemon-herb dressing also brightens every bite. At the same time, tahini contributes healthy fats and calcium. As a result, you get a well-balanced meal that pairs perfectly with the roasted vegetables.

Storage Tips

Store the roasted vegetables, quinoa, and dressing separately in airtight containers in the refrigerator for up to 4 days. Assemble just before serving for the freshest texture. The dressing may thicken as it chills, so simply whisk in a splash of water before using.