Pin It A vibrant, wholesome grain bowl featuring roasted vegetables, chickpeas, and a tangy lemon-tahini dressing—perfect for a satisfying lunch or light dinner.
I love how this dish combines fresh roasted veggies with zesty dressing making it a go-to for quick healthy meals.
Ingredients
- Grains: 1 cup quinoa (uncooked), 2 cups water, 1/2 tsp salt
- Roasted Vegetables: 1 medium zucchini diced, 1 red bell pepper chopped, 1 small red onion sliced, 1 cup cherry tomatoes halved, 2 tbsp olive oil, 1/2 tsp dried oregano, 1/2 tsp ground cumin, 1/4 tsp black pepper
- Chickpeas: 1 can (15 oz/400 g) chickpeas drained and rinsed, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt
- Lemon-Tahini Dressing: 1/4 cup tahini, 2 tbsp freshly squeezed lemon juice, 2 tbsp water (plus more as needed), 1 garlic clove minced, 1/4 tsp salt
- Toppings: 1/4 cup fresh parsley chopped, 1/4 cup crumbled feta cheese (optional omit for vegan), Lemon wedges
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cook Quinoa:
- Rinse quinoa under cold water. In a medium saucepan combine quinoa water and salt. Bring to a boil then reduce heat cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes. Fluff with a fork.
- Prepare Vegetables:
- In a large bowl toss zucchini bell pepper onion and cherry tomatoes with olive oil oregano cumin and black pepper. Spread evenly on the prepared baking sheet.
- Roast Vegetables:
- Roast the vegetables for 20 to 25 minutes stirring halfway until tender and lightly browned.
- Prepare Chickpeas:
- In a small bowl toss chickpeas with olive oil smoked paprika and salt. Spread on a separate baking sheet and roast for 15 to 20 minutes until crispy.
- Make Dressing:
- In a small bowl whisk together tahini lemon juice water garlic and salt until smooth. Add a bit more water if needed for drizzling consistency.
- Assemble Bowls:
- Divide cooked quinoa among four bowls. Top each with roasted vegetables and chickpeas. Drizzle with lemon-tahini dressing. Garnish with parsley feta (if using) and a lemon wedge.
Pin It This recipe has become a family favorite especially on busy weeknights when everyone wants something tasty but quick.
Notes
Swap quinoa for other grains add sliced avocado or olives for extra flavor pairs well with a crisp Sauvignon Blanc or sparkling water with lemon
Required Tools
Medium saucepan large baking sheet mixing bowls whisk knife and cutting board
Allergen Information
Contains sesame (tahini) and dairy (feta if used) for vegan or dairy-free omit feta always check labels for cross-contamination if sensitive to gluten or other allergens
Pin It This grain bowl recipe offers a nutritious and delicious meal option perfect for any season.