Description

Colorful, hearty, and packed with feel-good flavor, this Roasted Vegetable Quinoa Bowl is the ultimate answer to your “what’s for dinner?” dilemma. With perfectly roasted butternut squash, carrots, and red potatoes over fluffy quinoa, this dish combines warmth, texture, and nutrition in one satisfying bowl. Topped with a creamy tahini dressing and fresh herbs, it’s a nourishing option that works for quick lunches, easy dinners, or healthy snacks. Great for meal prep, gluten-free, and easily adaptable for vegan diets, this is one of those easy recipes you’ll crave on repeat. Whether you’re searching for delicious dinner ideas or wholesome food inspiration, this is the perfect go-to.

Ingredients

1 cup quinoa
2 cups water or vegetable broth
1 cup butternut squash, peeled and cubed
1 cup carrots, peeled and chopped
1 cup red potatoes, diced
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup red onion, finely diced
2 tablespoons fresh parsley, chopped
1/4 cup tahini dressing (store-bought or homemade)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the squash, carrots, and potatoes with olive oil, salt, and pepper. Spread evenly on the baking sheet.
Roast vegetables for 30–40 minutes, flipping halfway, until tender and golden.
While vegetables roast, rinse the quinoa under cold water.
In a saucepan, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes. Let sit for 5 minutes, then fluff with a fork.
Prepare red onion and fresh parsley.
Assemble the bowl: layer quinoa at the base, top with roasted vegetables, sprinkle red onion and parsley, and drizzle with tahini dressing.
Serve warm or at room temperature. Enjoy!

Prep Time: 15 minutes
Cook Time: 35 minutes