Description
This Garlic Roasted Veggie Grain Bowl is a vibrant, nutritious dish featuring a medley of roasted vegetables tossed in garlic and herbs, paired with fluffy quinoa and a creamy lemon tahini dressing. Perfect for a wholesome lunch or dinner, it’s packed with flavors and textures that satisfy both the palate and the body.
Ingredients
Scale
Roasted Vegetables
- 1 large head of broccoli, cut into bite-sized florets
- 1 red bell pepper, seeded and chopped into 1-inch pieces
- 1 large sweet potato, peeled and diced into ½-inch cubes
- 1 red onion, cut into thin wedges
- 4–6 cloves of garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, freshly ground
Quinoa
- 1 cup quinoa, uncooked
- 2 cups water or vegetable broth
- Pinch of salt
Lemon Tahini Dressing
- â…“ cup tahini (sesame seed paste)
- ¼ cup fresh lemon juice
- 2–4 tablespoons water
- 1 tablespoon maple syrup
- 1 clove garlic, grated or finely minced
- A pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even roasting.
- Prepare Vegetables: In a large bowl, combine broccoli florets, red bell pepper pieces, diced sweet potato, and red onion wedges. Drizzle with 2 tablespoons extra virgin olive oil, then sprinkle minced garlic, dried oregano, salt, and black pepper. Toss thoroughly to coat all vegetables evenly.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet, avoiding overcrowding. Roast for 25-30 minutes, tossing halfway through, until tender and lightly browned with caramelized edges.
- Cook Quinoa: Rinse the quinoa under cold water using a fine-mesh sieve to remove bitterness. Transfer quinoa to a saucepan with 2 cups water or vegetable broth and a pinch of salt. Bring to a boil over high heat.
- Simmer Quinoa: Reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. Afterward, remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
- Make Dressing: In a small bowl or jar, combine tahini, lemon juice, maple syrup, grated garlic, and salt. Whisk or shake until smooth; add water tablespoon by tablespoon until the dressing reaches a creamy, pourable consistency. Adjust seasoning to taste.
- Assemble Bowls: Divide quinoa among four bowls, top with hot roasted vegetables, and drizzle generously with lemon tahini dressing. Serve extra dressing on the side if desired.
Notes
- Make sure to spread vegetables in a single layer on the baking sheet to ensure even roasting and caramelization.
- Rinsing quinoa thoroughly removes its natural bitterness for a better taste.
- The lemon tahini dressing can be adjusted for consistency by adding more or less water.
- For added protein, consider topping with chickpeas or tofu.
- This dish is perfect for meal prep and can be stored in the fridge for up to 3 days.
