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Roasted vegetable quinoa bowls topped with tahini sauce
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5 from 50 votes

Roasted Vegetable Quinoa Bowl

This Roasted Vegetable Quinoa Bowl is loaded with roasted vegetables and full of nutrients, fiber, and protein! Gluten free and vegan!
Course Entree
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 25 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 413kcal
Author Yumna Jawad


For the Quinoa

For the Vegetables

  • 1 red onion chopped
  • 1 red pepper chopped
  • 1 large sweet potato chopped into cubes
  • 1 large yellow squash end trimmed, cut into ½-inch pieces
  • 1 green pepper chopped
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • chopped parsley for serving
  • Tahini sauce for serving


  • Cook the Quinoa. Place quinoa in a small saucepan along with the salt and water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.
  • Roast the Vegetables. Preheat oven to 425°F. Place the vegetables on a rimmed 18 x 13-inch baking sheet. Drizzle olive oil and season with salt, pepper, garlic powder and oregano. Use your hands to toss the vegetables and spread out into an even layer. Roast until fork tender 30 minutes. Flip the vegetables and broil on high heat for another 5 minutes.
  • Divide the quinoa among four bowls. Add the roasted vegetables on top and sprinkle with fresh chopped parsley. Drizzle tahini sauce on top and enjoy immediately.


Storage: Keep it cool in the fridge and sealed in an airtight container and this should last for up to 5 days. 


Calories: 413kcal | Carbohydrates: 60g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 918mg | Potassium: 844mg | Fiber: 9g | Sugar: 7g | Vitamin A: 9170IU | Vitamin C: 74mg | Calcium: 76mg | Iron: 4mg