Description

Looking for a vibrant, feel-good meal packed with flavor and nourishment? This Roasted Vegetable Quinoa Bowl is everything you want in a quick dinner, healthy lunch, or post-workout meal. With perfectly caramelized roasted veggies, fluffy quinoa, and a creamy tahini drizzle, this bowl is a colorful celebration of wholesome ingredients.

Ideal for anyone craving easy recipes, healthy food ideas, or filling vegetarian options, this bowl is as satisfying as it is beautiful. It’s loaded with fiber, plant protein, and antioxidants—making it one of the best meal prep ideas for busy weeks. Whether you’re into easy dinners, breakfast ideas, or mindful eating, this bowl delivers with every bite.

Ingredients

1 cup uncooked quinoa (or about 3 cups cooked)

1 cup diced carrots

1 cup diced sweet potatoes

1 cup diced golden beets

1 cup red potatoes, quartered

1/2 cup chopped red onion

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh parsley, chopped (for garnish)

2–3 tablespoons tahini or dressing of choice

Instructions

Rinse quinoa under cold water. In a pot, add quinoa and 2 cups water. Bring to a boil, then cover and simmer for 15 minutes. Let sit for 5 minutes, then fluff with a fork.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
In a bowl, toss carrots, sweet potatoes, beets, and red potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread veggies on the sheet and roast for 25–30 minutes, tossing halfway.
In serving bowls, layer quinoa, roasted veggies, chopped red onion, and drizzle with tahini.
Garnish with fresh parsley. Serve warm or at room temperature.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner