Looking for a satisfying plant-based meal that’s packed with flavour, fibre, and nutrients? This Quinoa & Roasted Veggie Bowl is a go-to recipe for anyone eating vegan, gluten-free, or just looking for a wholesome lunch or dinner.
With protein-rich quinoa, roasted seasonal vegetables, and a creamy lemon-tahini dressing, this nourishing bowl fuels your body and leaves you feeling full — without heaviness.
It’s easy to make, great for meal prep, and endlessly customizable.
Ingredients:
For the bowl:
- 1 cup cooked quinoa
- ½ cup roasted sweet potato, cubed
- ½ cup roasted cauliflower or broccoli
- ½ cup chickpeas (cooked or canned)
- ½ avocado, sliced
- A handful of fresh spinach or rocket
- Optional: pumpkin seeds or sesame seeds for topping
For the lemon tahini dressing:
- 2 tablespoons tahini
- Juice of ½ lemon
- 1 tablespoon water (add more for desired consistency)
- 1 teaspoon maple syrup or agave (optional)
- Salt & pepper to taste
Instructions:
- Prepare quinoa according to package instructions and let cool.
- Toss sweet potato and cauliflower in olive oil, salt, and pepper. Roast at 200°C (390°F) for 20–25 minutes.
- In a small bowl, whisk together tahini, lemon juice, water, and seasoning until smooth.
- In a large bowl, layer quinoa, roasted vegetables, chickpeas, spinach, and avocado.
- Drizzle generously with tahini dressing and top with seeds if using.
- Serve immediately or store for meal prep.
