Roasted Veggie Quinoa Bowl
A vibrant Middle Eastern-inspired roasted veggie bowl featuring za’atar-spiced roasted vegetables, creamy homemade hummus, fluffy quinoa, and a bright lemon-tahini drizzle. This hearty vegetarian meal balances earthy roasted flavors with fresh herbs and tangy accents for a satisfying, nutrient-dense dinner.
Prep Time : 20 min
Cook Time : 35 min
Servings : 4
20 min
35 min
4
Ingredients
For the Quinoa Base
• 200g dry quinoa
• 400ml water
• Pinch of salt
For the Roasted Vegetables
• 400g sweet potatoes, peeled and cut into 2cm cubes
• 300g cauliflower florets
• 200g red bell pepper, diced into 2cm pieces
• 150g red onion, cut into wedges
• 45ml extra virgin olive oil
• 15g za’atar spice blend — this one on Amazon
• 5g ground cumin
• 3g smoked paprika
• 5g kosher salt
• 2g black pepper
For the Homemade Hummus
• 480ml chickpeas, cooked or canned (drained weight)
• 90g tahini — this one on Amazon
• 60ml fresh lemon juice
• 3 cloves garlic, minced (about 9g)
• 3g ground cumin
• 30ml extra virgin olive oil
• 60ml reserved chickpea liquid
• Salt to taste
For the Lemon-Tahini Sauce
• 60g tahini
• 45ml fresh lemon juice
• 1 clove garlic, minced (about 3g)
• 45-60ml water
• 4g salt
For Garnish
• 20g fresh parsley, chopped
• Extra za’atar for garnish
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Directions
- Prepare the Quinoa
Preheat oven to 220°C (425°F). Rinse quinoa thoroughly under cold water in a fine-mesh strainer. In a medium saucepan, combine quinoa with 400ml water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. - Prepare the Vegetables
While quinoa cooks, prepare the vegetables. Cut sweet potatoes into 2cm cubes, cauliflower into small florets, and red onion into wedges. Dice the red bell pepper into 2cm pieces. Arrange all vegetables on two large baking sheets in a single layer to ensure even roasting. - Roast the Vegetables
In a small bowl, whisk together 45ml olive oil, za’atar, cumin, smoked paprika, salt, and black pepper. Drizzle this mixture over the vegetables and toss thoroughly to coat evenly. Roast for 30-35 minutes, stirring halfway through, until vegetables are golden brown and tender with crispy edges. - Make the Lemon-Tahini Sauce
Prepare the lemon-tahini sauce by whisking together tahini, lemon juice, minced garlic, and 45-60ml water until smooth and pourable. The mixture will seize initially but will become creamy as you whisk. Season with salt to taste and adjust consistency with additional water if needed. - Prepare the Homemade Hummus
Drain and rinse the chickpeas, reserving 60ml of the liquid (aquafaba). In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, and salt. Pulse while slowly adding the reserved chickpea liquid and olive oil until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning. - Assemble the Bowls
To assemble each bowl, start with a base of quinoa (approximately 180g cooked). Arrange roasted vegetables on one side and a generous scoop of hummus (about 150g) on the other. Drizzle with lemon-tahini sauce, garnish with fresh parsley, and sprinkle with additional za’atar if desired. Serve immediately while vegetables are warm.
*Notes :
- Make the hummus up to 3 days ahead and store covered in the refrigerator. Let it come to room temperature for 20 minutes before serving, or microwave briefly for 20-30 seconds to take the chill off and enhance its creamy texture.
- For crispier roasted vegetables, ensure they’re spread in a single layer without crowding. Overcrowding causes steaming instead of roasting. Use two baking sheets if necessary, and rotate their positions halfway through cooking for even browning.
- Leftover components store beautifully separately for meal prep. Keep roasted vegetables, quinoa, and hummus in separate airtight containers for up to 4 days. Reheat vegetables and quinoa together, and assemble fresh bowls throughout the week. The lemon-tahini sauce thickens when refrigerated; thin with water before drizzling.
Nutrition Facts
( per serving )
Calories
~845 kcal
Protein
30 g
Fat
47 g
Carbs
84 g
Calories
~845 kcal
Protein
30 g
Fat
47 g
Carbs
84 g
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Roasted Veggie Quinoa Bowl
Ingredients
Method
- Preheat oven to 220°C (425°F). Rinse quinoa thoroughly under cold water in a fine-mesh strainer. In a medium saucepan, combine quinoa with 400ml water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- While quinoa cooks, prepare the vegetables. Cut sweet potatoes into 2cm cubes, cauliflower into small florets, and red onion into wedges. Dice the red bell pepper into 2cm pieces. Arrange all vegetables on two large baking sheets in a single layer to ensure even roasting.
- In a small bowl, whisk together 45ml olive oil, za'atar, cumin, smoked paprika, salt, and black pepper. Drizzle this mixture over the vegetables and toss thoroughly to coat evenly. Roast for 30-35 minutes, stirring halfway through, until vegetables are golden brown and tender with crispy edges.
- Prepare the lemon-tahini sauce by whisking together tahini, lemon juice, minced garlic, and 45-60ml water until smooth and pourable. The mixture will seize initially but will become creamy as you whisk. Season with salt to taste and adjust consistency with additional water if needed.
- Drain and rinse the chickpeas, reserving 60ml of the liquid (aquafaba). In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, and salt. Pulse while slowly adding the reserved chickpea liquid and olive oil until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning.
- To assemble each bowl, start with a base of quinoa (approximately 180g cooked). Arrange roasted vegetables on one side and a generous scoop of hummus (about 150g) on the other. Drizzle with lemon-tahini sauce, garnish with fresh parsley, and sprinkle with additional za'atar if desired. Serve immediately while vegetables are warm.