If you’ve ever craved a meal that looks gorgeous, tastes vibrant, and leaves you feeling energized, you’re going to fall head over heels for these Roasted Vegetable Bowls with Green Tahini. This nourishing, Mediterranean-inspired bowl brings together caramelized, colorful veggies and fluffy quinoa, all drizzled in a herb-packed tahini sauce that wakes up every bite. It’s the kind of dish that feels special enough for guests, but is so straightforward you’ll want to whip it up for busy weeknights too. Whether you’re vegan, a veggie-lover, or just looking to add a wow-worthy option to your meal rotation, these bowls deliver big-time flavor and nutrition.
Ingredients You’ll Need
The ingredient list for these Roasted Vegetable Bowls with Green Tahini is refreshingly simple, yet each item plays a starring role in building texture and flavor. Here’s everything you’ll need—and why it matters:
- Sweet potato: A classic flavor booster, its natural sweetness caramelizes beautifully when roasted.
- Zucchini: Mild and tender, zucchini soaks up the spices and brings a subtle freshness to your bowl.
- Red bell pepper: Gives a juicy pop of color and a hint of tangy sweetness to the roast.
- Red onion: Mellows out in the oven, adding gentle sweetness and a punchy fragrance.
- Broccoli florets: Slightly crisped and roasted, broccoli adds contrast and deep green color.
- Olive oil: Ensures all the veggies roast up golden and helps meld the flavors together.
- Smoked paprika: Adds subtle warmth and a smoky finish, bumping up the crave factor.
- Garlic powder: Brings mellow, savory depth throughout the dish.
- Salt and pepper: The essentials—these round out and amplify all the other components.
- Cooked quinoa: Provides protein and a light, nutty base for soaking up that dreamy sauce.
- Tahini: The creamy backbone of the green tahini sauce, lending richness and a toasty, nutty note.
- Fresh parsley: Floods the sauce with a vibrant, grassy brightness.
- Fresh cilantro: Delivers a fresh, citrusy zip to the green tahini.
- Fresh lemon juice: Perks up the sauce with tang and a balancing acidity.
- Garlic: Raw garlic in the sauce gives a lively kick and lovely aromatics.
- Water: Helps blend the sauce into that perfect drizzleable consistency.
- Salt (for the sauce): Just enough to enhance the natural flavors of the herbs and tahini.
How to Make Roasted Vegetable Bowls with Green Tahini
Step 1: Prep and Roast Your Veggies
Preheat your oven to 425°F (220°C) so it’s nice and hot when your vegetables hit the pan. Spread the sweet potato, zucchini, red bell pepper, red onion, and broccoli evenly onto a large baking sheet. Give them a generous drizzle of olive oil, then sprinkle on the smoked paprika, garlic powder, and plenty of salt and pepper. Use clean hands or a big spatula to toss everything together right on the pan—aim for each veggie piece to get a light, even coating. Pop your tray in the oven and roast for 20 to 25 minutes, tossing the veggies halfway through for golden, caramelized edges and maximum flavor.
Step 2: Make the Green Tahini Sauce
While the veggies roast, it’s time for the magic ingredient in Roasted Vegetable Bowls with Green Tahini—the gloriously green tahini sauce. In a blender or small food processor, combine the tahini, chopped parsley, chopped cilantro, fresh lemon juice, minced garlic, water, and a pinch of salt. Blend until silky-smooth and creamy, scraping down the sides as needed. If the sauce feels too thick, blend in a little extra water, one tablespoon at a time, until you reach a pourable consistency. Taste it, and adjust with extra lemon or salt if you crave more zing.
Step 3: Assemble Your Bowls
Grab your favorite serving bowls and start with a scoop of warm, cooked quinoa as your base. Spoon the roasted veggies over the quinoa in a colorful, generous mound. Finish each bowl with a hearty drizzle (or two!) of your homemade green tahini sauce. It pools over the veggies, looking almost too pretty to eat—but trust me, it’s irresistible.
Step 4: Finishing Touches
Before you dive in, give the bowls one last look—maybe add a sprinkle of extra herbs or an extra grind of black pepper for good measure. These last finishing touches bring even more color, aroma, and flavor to your Roasted Vegetable Bowls with Green Tahini, making every bite sing.
How to Serve Roasted Vegetable Bowls with Green Tahini
Garnishes
The beauty of these bowls is in the details! I love to top them with extra chopped parsley or cilantro, a sprinkle of toasted sesame seeds, or even a scattering of pomegranate arils if I’m feeling fancy. A little lemon zest or flaky salt brings vibrance and crunch right before serving. These little extras ensure every bowl feels like an artful creation.
Side Dishes
While Roasted Vegetable Bowls with Green Tahini are honestly a meal in themselves, you can turn dinner into a feast with a few simple sides. Serve alongside warm pita bread, a tangy tabbouleh salad, or a cup of lentil soup. For extra protein, grilled chicken or roasted chickpeas make delicious additions either as sides or mixed right into the bowl.
Creative Ways to Present
If you’re serving a crowd or just want to wow your family, try arranging the components on a big platter and letting everyone build their own Roasted Vegetable Bowls with Green Tahini. Mini bowls are fun for parties, while a layered “rainbow effect” in glass bowls can make dinner extra Instagram-worthy. Don’t be afraid to play with presentations that spark joy!
Make Ahead and Storage
Storing Leftovers
Great news—these bowls are fabulous for meal prep. Let any leftovers cool completely, then store the quinoa, roasted vegetables, and green tahini sauce separately in airtight containers in the fridge. Everything will stay fresh for up to 4 days, making lunches or speedy dinners a breeze.
Freezing
While the roasted vegetables and quinoa freeze fairly well (up to one month, tightly sealed), the green tahini sauce is best enjoyed fresh. If you must freeze the sauce, expect the texture to change a bit upon thawing—give it a good stir or blend, and add a splash of lemon or water to revive it.
Reheating
For best results, reheat the veggies and quinoa in the microwave or on the stove with a splash of water until warmed through. The green tahini sauce should be added cold or at room temperature—no need to heat it, as this keeps all those lovely fresh herb flavors intact.
FAQs
Can I use different vegetables for my Roasted Vegetable Bowls with Green Tahini?
Absolutely! Feel free to swap in whatever’s in season or in your fridge—think carrots, cauliflower, Brussels sprouts, or even mushrooms. Just chop to similar sizes so everything roasts evenly.
How can I make the green tahini sauce extra creamy?
If you prefer a richer, even silkier sauce, try blending in a tablespoon of olive oil or half of a ripe avocado. The result is an ultra-luscious drizzle that clings beautifully to every veggie.
Is this recipe gluten-free?
Yes! Both the quinoa and all the other ingredients in these Roasted Vegetable Bowls with Green Tahini are naturally gluten-free. Just check that your tahini and any spice blends are certified gluten-free if that’s important for you.
What’s the best way to meal prep these bowls?
I recommend roasting a big batch of vegetables and cooking extra quinoa at the beginning of the week. Portion them into containers with the sauce on the side, then just assemble and drizzle when you’re ready to eat.
Can I serve the Roasted Vegetable Bowls with Green Tahini cold?
Absolutely! These bowls are just as tasty served cold or at room temperature, making them perfect for picnics, lunchboxes, or make-ahead dinners during warm weather.
Final Thoughts
Give these Roasted Vegetable Bowls with Green Tahini a try, and you’ll quickly see why they’re one of my favorite go-to meals. Every bite is a happy blend of roasted goodness and zesty, herby sauce—so satisfying and nourishing. Whether you’re sharing them or meal-prepping for yourself, I hope they bring a splash of color and joy to your table. Happy cooking!
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Roasted Vegetable Bowls with Green Tahini Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
These Roasted Vegetable Bowls with Green Tahini are a delicious and nutritious vegan meal option. Packed with colorful veggies, protein-rich quinoa, and a flavorful green tahini sauce, this dish is perfect for a satisfying lunch or dinner.
Ingredients
Roasted Vegetables:
- 1 medium sweet potato, peeled and cubed
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 red onion, sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Green Tahini Sauce:
- 1/4 cup tahini
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 2 tablespoons water (more as needed)
- Salt, to taste
- 1 cup cooked quinoa
Additional:
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Prepare vegetables: Place sweet potato, zucchini, red bell pepper, red onion, and broccoli on a baking sheet. Drizzle with olive oil, season with smoked paprika, garlic powder, salt, and pepper. Toss to coat and spread in a single layer.
- Roast vegetables: Roast for 20-25 minutes, tossing halfway through, until tender and caramelized.
- Make green tahini sauce: Blend tahini, parsley, cilantro, lemon juice, garlic, water, and salt until smooth.
- Assemble bowls: Divide quinoa into bowls, top with roasted vegetables, and drizzle with green tahini sauce.
- Serve: Serve immediately.
Notes
- For extra protein, consider adding roasted chickpeas or grilled chicken.
- Leftover sauce can be refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
