Looking for a nourishing, flavor-packed meal that’s as kind to your blood sugar as it is to your taste buds? This Quinoa Bowl with Roasted Vegetables & Lemon-Tahini Dressing has you covered!
Ingredients
For the bowl:
1 cup quinoa
2 cups water or vegetable broth
1 medium sweet potato, peeled and cubed
1 zucchini, sliced
1 bell pepper (any color), chopped
1–2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste
For the lemon-tahini dressing:
1/4 cup tahini
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1–2 tablespoons warm water (to thin)
1 clove garlic, minced
Salt to taste
Instructions
- Cook the quinoa
- Rinse quinoa under cold water.
- In a medium pot, bring water or broth to a boil.
- Add quinoa, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let sit for 5 minutes, then fluff with a fork.
- Roast the vegetables
- Preheat oven to 400°F (200°C).
- Spread sweet potatoes, zucchini, and bell peppers on a baking sheet.
- Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper.
- Toss to coat evenly.
- Roast for 20–25 minutes, flipping halfway through, until tender and slightly caramelized.
- 3. Make the dressing
- In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and salt.
- Add warm water a little at a time until the dressing is smooth and pourable.
- Assemble the bowl
- Divide quinoa into serving bowls.
- Top with roasted vegetables.
- Drizzle generously with lemon-tahini dressing.
Optional Add-Ons
- Chickpeas or grilled chicken for extra protein
- Avocado slices for healthy fats
- Fresh parsley or cilantro for brightness
- A sprinkle of sesame seeds or feta cheese
Why It’s Great for You
This bowl is rich in fiber, plant-based protein, and healthy fats—making it excellent for supporting balanced blood sugar levels and overall wellness.
