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Roasted Vegetable Quinoa Bowl

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
Cook Time 35 minutes
Total Time 50 minutes
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.