Roasted Vegetable Buddha Bowls with Tahini

• 1 cup quinoa, rinsed
• 2 cups water
• 1 large red bell pepper, diced
• 1 large zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 2 tablespoons water
• Fresh parsley, chopped, for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat to simmer for 15 minutes, covered. Fluff with a fork and set aside.
3. 3 In a large bowl, toss red bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, oregano, salt, and pepper.
4. 4 Spread vegetables on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
5. 5 While vegetables roast, whisk tahini, lemon juice, garlic, and water in a small bowl until smooth.
6. 6 Divide quinoa among four bowls. Top with roasted vegetables and drizzle with tahini sauce.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Medium pot
• Whisk

Variations

• Swap quinoa for brown rice or couscous.
• Add avocado slices for creaminess.

Substitutions

• Use almond butter in place of tahini for a nutty twist.

Pairings

• Serve with a side of warm pita bread.
• Add a simple green salad with lemon vinaigrette.

Nutrition

Tips

• For extra flavor, sprinkle with sesame seeds or sunflower seeds.
• Add a handful of chickpeas or edamame for extra protein.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Pair with a refreshing cucumber-mint yogurt sauce for a cooling contrast.

FAQ