You have to try this quinoa and roasted veggie bowl! It’s packed with cozy, roasted sweet potatoes, juicy cherry tomatoes, and perfectly cooked mushrooms, all sitting on a bed of fluffy quinoa.
And the sauce? It’s this creamy, garlicky tahini-cashew blend that you’ll want to pour over everything. Top it off with crunchy cashews, tangy pickled onions, and a bit of nori, and it’s just too good.
Here is Why This Quinoa Bowl Recipe Works
Packed with Flavor: Roasting brings out the natural sweetness in the veggies, and the tangy tahini-cashew sauce ties everything together. No bland bowls here!
Easy to Customize: Swap in your favorite veggies or add more toppings—make it as extra or as simple as you like.
Meal Prep Gold: This bowl is perfect for prepping ahead, so you’ve got lunch or dinner ready when you need it. Because who has time to cook every day?
The Ingredients
- Fridge: cashew milk
- Produce: Sweet potato, button mushrooms, zucchini, cherry tomatoes, garlic, lemon, micro greens or parsley
- Pantry: Quinoa, vegetable broth, olive oil, roasted cashews, shredded nori, salt, pepper
- Condiments: Tahini, pickled onions
It doesn’t take long to make the pickled red onions and they are really tasty. However, if you want to change things up then try some pickled ginger or some hot dilly green bean pickles. Heck, even sweet bread and butter pickles or this pickled daikon would be great. The zesty pickle flavor is so important. Trust me.
Variations
Spicy Harissa Veggie Bowl: Toss the veggies in 1-2 tablespoons of harissa paste before roasting. Top with a sprinkle of toasted sesame seeds.
Mediterranean Bowl: Add some sliced Kalamata olives and sprinkle fresh chopped basil or oregano on top. Swap the cashews with toasted pine nuts.
Chickpea Power Bowl: Add a cup of roasted chickpeas and stir in a handful of baby spinach.
Storage
In the Fridge: Place the roasted veggies, quinoa, and sauce in individual airtight containers. Store in the fridge for up to 4 days. The sauce might thicken a bit, so give it a good stir before serving and add a splash of water if needed.
Freezing: The roasted veggies and quinoa can be frozen separately. Transfer them to a freezer-safe container and freeze for up to 3 months.
Reheating: For best results, reheat the veggies and quinoa separately in the microwave or in a skillet over medium heat until warmed through. Avoid microwaving the sauce, as it may separate; let it come to room temperature or warm slightly by stirring in a bowl placed over warm water.
Tips for Success
- Cut the sweet potatoes smaller than the other veggies so they roast evenly. That way, they’ll be perfectly tender at the same time as the zucchini and mushrooms.
- Don’t overcrowd the pan. Give the veggies space to roast so they get those lovely caramelized edges.
- After cooking, let the quinoa sit covered for 5 minutes, then fluff it with a fork to get that light, fluffy texture.
Connect With Savor the Best:
Please follow us on our social media accounts
Facebook * Instagram * Pinterest * Youtube * Twitter
Did you make this recipe? We would love to hear from you. Drop us a comment below.
Roasted Veggie Quinoa Bowl with Tahini Cashew Dressing
Ingredients
For the Roasted Veggies:
- 1 sweet potato peeled and cut into 1/2 inch chunks
- 12 ounces button mushrooms cleaned and cut in half
- 1 zucchini cut into 1-inch chunks
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- salt and pepper
For the Quinoa:
- 2 cups vegetable broth
- 1 cup quinoa rinsed
- 1/2 teaspoon salt
Tahini-Cashew Sauce:
- 1/2 cup cashew milk
- 1/2 cup tahini
- 1/4 cup lemon juice
- 4 garlic cloves minced
- 1/2 teaspoon salt
Toppings:
- Roasted cashews
- Pickled onions
- Shredded Nori dried seaweed
- micro greens or chopped parsley
Instructions
For the Roasted Veggies:
- Preheat oven to 425°F. Line a large sheet pan with parchment paper. Place the chunks of sweet potato, mushrooms, zucchini, and tomatoes in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Place in the preheated oven and bake for 35 to 40 minutes.
For the Quinoa:
- Add the quinoa, broth, and salt to a medium saucepan. Bring to a boil then reduce the heat to low. Cover and simmer for 15 to 20 minutes. Set aside.
Tahini-Cashew Sauce
- Place all the ingredients for the Tahini Cashew Dressing in the blender. Blend until smooth and creamy. If you want a thinner dressing, add more cashew milk until you have the desired consistency.
Assembling the Bowls:
- Add the cooked quinoa to the bowls and top with the roasted veggies. Top with roasted cashews, pickled onions, and shredded nori. Drizzle with Tahini Cashew Dressing.
Notes
- Since it takes longer for larger chunks of sweet potatoes to roast, cut the sweet potatoes smaller than the other vegetables so they all can roast for the same amount of time.
- The nutrition count does not include the cashew-tahini sauce. This recipe makes 1-1/4 cups of sauce.Nutrition for 2 tablespoons of the cashew tahini sauce is as follows: Calories: 76, Fat: 6.5, Carbs.: 3, Fiber: 1.3, Protein: 2.3
Nutrition
