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Inicio Geroosterde groentebowl met quinoa en tahindressing

Healthy Vegetarian Gluten-free Meal prep Weeknight dinner High in fiber

Eating healthy doesn't have to be boring. This bowl is packed with color, flavor and good nutrients, and you can have it on the table within forty-five minutes. The combination of roasted vegetables with nutty quinoa and a creamy tahini dressing makes it surprisingly tasty. Perfect for a weeknight evening or to take as lunch.

x_ckl_recipe_markerRoasted vegetable bowl with quinoa and tahini dressing A healthy bowl full of roasted vegetables, protein-rich quinoa and a creamy tahini dressing. Easy to make and perfect for sharing. How do you make a roasted vegetable bowl with quinoa and tahini dressing? Main course Mediterranean 2 servings 15 min 30 min 45 min

Preheat the oven to 200°C (conventional oven).
Cut the bell pepper, zucchini, red onion and sweet potato into even pieces of about 2 cm.
Spread the vegetables over a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, pepper and ground cumin, and toss to combine.
Roast the vegetables for 25 to 30 minutes in the oven until golden brown and tender. Turn them halfway through.
Meanwhile, rinse the quinoa well under cold water. Cook the quinoa according to the package instructions in vegetable stock (usually simmer for 15 minutes on low heat). Let it steam briefly with the lid on.
Make the tahini dressing: mix the tahini with lemon juice, garlic, a pinch of salt and 3 tablespoons warm water. Stir until smooth and creamy. Add more water if the dressing is too thick.
Divide the quinoa among the bowls. Top with the roasted vegetables and add a generous handful of arugula or baby spinach.
Drizzle the tahini dressing over the bowl and garnish with pomegranate seeds, a handful of roasted pumpkin seeds and freshly chopped parsley. Serve immediately.

Healthy Vegetarian Gluten-free Meal prep Weeknight dinner High in fiber 200 g quinoa 400 ml vegetable stock 1 red bell pepper 1 zucchini 1 red onion 1 small sweet potato (approx. 200 g) 2 tbsp olive oil 1 tsp ground cumin Salt and pepper to taste 60 g tahini 2 tbsp lemon juice (freshly squeezed) 1 clove garlic (finely grated) 60 ml warm water 2 handfuls arugula or baby spinach 3 tbsp pomegranate seeds 2 tbsp roasted pumpkin seeds Freshly chopped parsley to taste Baking sheet Parchment paper Medium saucepan with lid Mixing bowl Cutting board Sharp knife Small whisk or spoon Bol para mezclar bol-para-mezclar Bandejas de horno bandejas-de-horno ASA Selection Poke Bowls seleccion-de-poke-bowls-asa Platos hondos platos-hondos Birkmann Set de Cuencos Mezcladores / Cuencos para Masa Cuencos de colores 4 piezas - 1.5, 2, 3 y 4 Litros - Blanco Birkmann Mengkom Cookinglife Cuencos para sopa / Cuencos Nola Beige ø 17 cm - 6 Piezas Cookinglife ["Tazón"] Set de Vajilla Cookinglife Coastal Lines Ocean Beige 18 piezas / 6 personas - 6 platos de cena, 6 platos de desayuno y 6 platos hondos Cookinglife Juego de vajilla para 6 personas Plancha de Parrilla Blackwell BBQ / Plancha de Hierro Fundido ø 30 cm - sin recubrimiento antiadherente, reversible Blackwell ["Plancha para parrilla"]

Receta

Roasted vegetable bowl with quinoa and tahini dressing

A healthy bowl full of roasted vegetables, protein-rich quinoa and a creamy tahini dressing. Easy to make and perfect for sharing.

Pandilla	Main course
Cocina	Mediterranean
Porciones	2 servings

Tiempo de preparación

Tiempo de preparación	15 min
Tiempo de horneado	30 min
Total	45 min

Materiales necesarios

Baking sheet
Parchment paper
Medium saucepan with lid
Mixing bowl
Cutting board
Sharp knife
Small whisk or spoon

Ingredientes

200 g quinoa
400 ml vegetable stock
1 red bell pepper
1 zucchini
1 red onion
1 small sweet potato (approx. 200 g)
2 tbsp olive oil
1 tsp ground cumin
Salt and pepper to taste
60 g tahini
2 tbsp lemon juice (freshly squeezed)
1 clove garlic (finely grated)
60 ml warm water
2 handfuls arugula or baby spinach
3 tbsp pomegranate seeds
2 tbsp roasted pumpkin seeds
Freshly chopped parsley to taste

How do you make a roasted vegetable bowl with quinoa and tahini dressing?

Preheat the oven to 200°C (conventional oven).
Cut the bell pepper, zucchini, red onion and sweet potato into even pieces of about 2 cm.
Spread the vegetables over a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, pepper and ground cumin, and toss to combine.
Roast the vegetables for 25 to 30 minutes in the oven until golden brown and tender. Turn them halfway through.
Meanwhile, rinse the quinoa well under cold water. Cook the quinoa according to the package instructions in vegetable stock (usually simmer for 15 minutes on low heat). Let it steam briefly with the lid on.
Make the tahini dressing: mix the tahini with lemon juice, garlic, a pinch of salt and 3 tablespoons warm water. Stir until smooth and creamy. Add more water if the dressing is too thick.
Divide the quinoa among the bowls. Top with the roasted vegetables and add a generous handful of arugula or baby spinach.
Drizzle the tahini dressing over the bowl and garnish with pomegranate seeds, a handful of roasted pumpkin seeds and freshly chopped parsley. Serve immediately.

Modo cocina Evita que la pantalla se apague

This bowl is also great for meal prep. Make a double batch of vegetables and quinoa, store them separately in the fridge and you'll have a quick, nutritious lunch ready the next day. The tahini dressing keeps for up to three days in a sealed jar.

A good baking sheet really makes a difference when roasting vegetables. Make sure your vegetables have enough space on the sheet, otherwise they'll steam instead of getting nicely browned. With the right equipment you'll achieve a tasty result from the oven every time.