There’s a particular magic to a meal that nourishes you from the inside out, one that feels both wholesome and genuinely satisfying. This Roasted Vegetable Quinoa Bowl is exactly that. It’s the kind of dinner we turn to when the evenings start to draw in and we crave something warm and substantial, but still packed with goodness. The combination of earthy, caramelised vegetables, fluffy quinoa, and a zesty lemon-tahini dressing is something truly special. I stumbled upon this combination by accident one chilly autumn evening, trying to use up leftover veg, and it’s been a staple in our house ever since.

What makes this bowl so wonderful is the depth of flavour we build by roasting the vegetables. Instead of being simply steamed or boiled, the butternut squash becomes sweet and tender, the red onion turns jammy, and the peppers soften beautifully. We toss them in a simple blend of smoked paprika and dried oregano, which perfumes the whole kitchen as they cook. This isn’t just a collection of ingredients in a bowl; it’s a thoughtful layering of textures and tastes. The nutty quinoa provides a fantastic base, soaking up the creamy dressing, while a sprinkle of feta and toasted pumpkin seeds adds a final flourish of salty tang and satisfying crunch.

This is a brilliant recipe for anyone looking for a healthy, flavourful dinner that can be adapted to whatever you have in your fridge. It works beautifully for a fulfilling weeknight meal, and it’s also great for meal prepping lunches for the week ahead. The components keep well, meaning you can assemble a fresh, delicious bowl in minutes. It’s one of those meals that just makes you feel good.

Recipe Overview

This Roasted Vegetable Quinoa Bowl is a celebration of autumn produce, bringing together sweet, earthy vegetables with protein-rich quinoa and a creamy, bright lemon-tahini dressing. The vegetables are roasted with smoked paprika until tender and slightly caramelised, creating an incredible depth of flavour. After testing this a few times, I realised that not overcrowding the baking tray is essential; give the vegetables plenty of space to roast rather than steam for the best results.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Roasted Vegetable Quinoa Bowl

• Genuine Flavour: The slow roasting coaxes out the natural sweetness of the butternut squash and red onion, which pairs beautifully with the smoky paprika and the nutty, fluffy quinoa. The lemon-tahini dressing cuts through the richness with a vibrant, zesty finish.
• Ready in Under an Hour: From chopping the veg to serving the bowls, the entire meal comes together in about 50 minutes, with most of that time being hands-off while the vegetables roast in the oven.
• Flexible Recipe: This is a fantastic template recipe. You can swap the butternut squash for sweet potato, add broccoli or cauliflower florets, or use chickpeas instead of feta for a vegan version. It’s designed to be adapted to your taste.
• Great for Meal Prep: The components store exceptionally well. Cook a large batch of the quinoa and roasted vegetables on a Sunday, and you have the base for healthy lunches all week. Just keep the dressing separate until you’re ready to serve.
• Family Tested: This is one of those healthy dinners that always gets compliments in my house. Even my husband, who prefers meatier dishes like our Black Pepper Chicken, asks for this bowl regularly.

Roasted Vegetable Quinoa Bowl

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we rely on fresh, seasonal vegetables and good-quality pantry staples. I always recommend using a good, runny tahini for the dressing, like the ones you find in Middle Eastern grocers. It makes a world of difference to the creaminess. My go-to brand is Al’fez, but any quality light tahini will work well.

• For the Roasted Vegetables:
• 500g butternut squash, peeled and chopped into 2cm cubes
• 1 large red onion, cut into 8 wedges
• 1 red bell pepper, deseeded and roughly chopped
• 1 courgette, chopped into 2cm chunks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Quinoa:
• 200g quinoa (white, red, or tri-colour)
• 400ml vegetable stock or water
• For the Lemon-Tahini Dressing:
• 80g runny tahini
• 80ml water (you may need a little more or less)
• Juice of 1 large lemon (about 60ml)
• 1 clove garlic, minced or finely grated
• 1/2 tsp salt
• For Assembly:
• 100g feta cheese, crumbled
• A large handful of fresh parsley, roughly chopped
• 3 tbsp toasted pumpkin seeds

Sara’s Tip: Don’t rinse your quinoa under hot water. Use cold water and rub the grains between your fingers for about 30 seconds. This removes the natural coating called saponin, which can give the quinoa a bitter taste.

How to Make Roasted Vegetable Quinoa Bowl

The process for this healthy dinner is quite straightforward. We get the vegetables roasting first, as they take the longest. While they’re in the oven, we can cook the quinoa and whisk together the dressing, making it an efficient use of time.

1. Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper. This makes cleanup so much easier later!
2. Season the Vegetables: In a large mixing bowl, add the chopped butternut squash, red onion, bell pepper, and courgette. Drizzle with the olive oil, then sprinkle over the smoked paprika, dried oregano, salt, and pepper. Use your hands or a large spoon to toss everything together until the vegetables are evenly coated.
3. Roast the Vegetables: Spread the seasoned vegetables in a single layer on your prepared baking tray. It’s important they have space to roast, not steam. Roast for 30-35 minutes, tossing them halfway through, until they are tender, golden, and starting to caramelise at the edges.
4. Cook the Quinoa: While the vegetables are roasting, rinse the quinoa thoroughly in a fine-mesh sieve under cold running water. Add the rinsed quinoa and the vegetable stock (or water) to a medium saucepan. Bring to a boil, then reduce the heat to a low simmer, cover, and cook for 15 minutes, or until all the liquid has been absorbed.
5. Fluff the Quinoa: Once cooked, remove the quinoa from the heat and let it stand, still covered, for 5 minutes. Then, uncover it and fluff the grains gently with a fork. This step is key to getting light, separated grains. I learned this trick from a guide on cooking perfect quinoa and it has never failed me.
6. Make the Dressing: In a small bowl or jar, whisk together the tahini, lemon juice, minced garlic, and salt. It will seize up and look thick at first – this is normal! Gradually add the water, whisking continuously, until you have a smooth, pourable dressing. You can adjust the consistency by adding a little more water if it’s too thick.
7. Assemble the Bowls: Divide the fluffed quinoa among four bowls. Top with a generous portion of the hot roasted vegetables. Drizzle everything liberally with the lemon-tahini dressing.
8. Garnish and Serve: Finish your roasted vegetable bowls with a sprinkle of crumbled feta, chopped fresh parsley, and toasted pumpkin seeds. Serve immediately while warm.

Tips From My Kitchen

• Temperature Control: A hot oven is key. Roasting at 200°C (180°C fan) ensures the vegetables get lovely caramelised edges without turning mushy. If your oven runs cool, you might need to leave them in for an extra 5-10 minutes.
• The Secret Step: Don’t skip fluffing the quinoa. Letting it rest off the heat for 5 minutes allows the grains to fully absorb the last bits of steam, making them tender. Fluffing with a fork then separates the grains, preventing a clumpy texture.
• Make-Ahead: You can chop all the vegetables up to 2 days in advance and store them in an airtight container in the fridge. The dressing can also be made and kept in the fridge for up to a week (it may thicken, just whisk in a splash of water to loosen it).
• Storage: Store leftover components separately in airtight containers in the fridge. The roasted vegetables and quinoa will last for up to 4 days. Reheat gently in the microwave or enjoy cold as a salad.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen tools.

• Large baking tray
• Sharp knife and cutting board
• Large mixing bowl
• Medium saucepan with a lid
• Fine-mesh sieve
• Small bowl or jar for the dressing

Delicious Variations to Try

One of the best things about this roasted vegetable bowl is how easily you can adapt it. Here are a few of our favourite variations:

• Spicy Version: Add 1/2 teaspoon of chilli flakes or a pinch of cayenne pepper to the vegetables along with the smoked paprika before roasting. You could also add a dash of your favourite hot sauce to the dressing for an extra kick.
• Vegan Option: To make this bowl fully plant-based, simply swap the feta cheese for a tin of drained and rinsed chickpeas. Add the chickpeas to the baking tray for the last 10 minutes of roasting so they get warm and slightly crisp. It’s a fantastic and filling alternative.
• Different Protein: If you’d like to add some meat, this bowl is wonderful with grilled chicken. I often use the same simple seasoning from my Lemon Garlic Chicken recipe. Sliced halloumi, pan-fried until golden, is also a delicious addition.

What to Serve With Roasted Vegetable Quinoa Bowl

This is a complete meal in one bowl, but if you want to stretch it further or serve it as part of a larger spread, here are a few ideas:

• Warm Pitta Bread: Serve with warm, fluffy pitta bread for scooping up any leftover dressing and vegetables.
• A Simple Green Salad: A side salad of rocket and cucumber with a light vinaigrette adds a fresh, peppery contrast.
• Wine Pairing: A crisp, dry Sauvignon Blanc works beautifully, as its acidity cuts through the richness of the tahini dressing and complements the roasted vegetables.

Frequently Asked Questions

Roasted Vegetable Quinoa Bowl

A hearty and healthy bowl packed with colorful roasted vegetables, fluffy quinoa, feta cheese, and a zesty lemon-tahini dressing.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 560

Ingredients Method Notes

Ingredients

  

For the Roasted Vegetables

• 500 g butternut squash peeled and chopped into 2cm cubes
• 1 large red onion cut into 8 wedges
• 1 red bell pepper deseeded and roughly chopped
• 1 courgette chopped into 2cm chunks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Quinoa

• 200 g quinoa white, red, or tri-colour
• 400 ml vegetable stock or water

For the Lemon-Tahini Dressing

• 80 g runny tahini
• 80 ml water you may need a little more or less
• Juice of 1 large lemon about 60ml
• 1 clove garlic minced or finely grated

For Assembly

• 100 g feta cheese crumbled
• A large handful of fresh parsley roughly chopped
• 3 tbsp toasted pumpkin seeds

Method

 

1. Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper. This makes cleanup so much easier later!
2. Season the Vegetables: In a large mixing bowl, add the chopped butternut squash, red onion, bell pepper, and courgette. Drizzle with the olive oil, then sprinkle over the smoked paprika, dried oregano, salt, and pepper. Use your hands or a large spoon to toss everything together until the vegetables are evenly coated.
3. Roast the Vegetables: Spread the seasoned vegetables in a single layer on your prepared baking tray. It's important they have space to roast, not steam. Roast for 30-35 minutes, tossing them halfway through, until they are tender, golden, and starting to caramelise at the edges.
4. Cook the Quinoa: While the vegetables are roasting, rinse the quinoa thoroughly in a fine-mesh sieve under cold running water. Add the rinsed quinoa and the vegetable stock (or water) to a medium saucepan. Bring to a boil, then reduce the heat to a low simmer, cover, and cook for 15 minutes, or until all the liquid has been absorbed.
5. Fluff the Quinoa: Once cooked, remove the quinoa from the heat and let it stand, still covered, for 5 minutes. Then, uncover it and fluff the grains gently with a fork. This step is key to getting light, separated grains. I learned this trick from a guide on cooking perfect quinoa and it has never failed me.
6. Make the Dressing: In a small bowl or jar, whisk together the tahini, lemon juice, minced garlic, and salt. It will seize up and look thick at first – this is normal! Gradually add the water, whisking continuously, until you have a smooth, pourable dressing. You can adjust the consistency by adding a little more water if it's too thick.
7. Assemble the Bowls: Divide the fluffed quinoa among four bowls. Top with a generous portion of the hot roasted vegetables. Drizzle everything liberally with the lemon-tahini dressing.
8. Garnish and Serve: Finish your roasted vegetable bowls with a sprinkle of crumbled feta, chopped fresh parsley, and toasted pumpkin seeds. Serve immediately while warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The dressing is best stored separately.

I really hope you enjoy making this Roasted Vegetable Quinoa Bowl. It’s a true favourite in my kitchen for its wholesome ingredients and deeply satisfying flavours. It’s the kind of meal that proves healthy eating can be incredibly delicious. If you give it a try, I’d love to know what you think. Please leave a comment below and let me know how it turned out!

Happy cooking,
Sara