Roasted Veggie Quinoa Bowl with Tahini Cashew Dressing

Roasted veggie quinoa bowl with tahini cashew sauce

Roasted Veggie Quinoa Bowl with Tahini Cashew Dressing

This roasted veggie quinoa bowl is a delicious way to eat your vegetables. Roasting the vegetables brings the sweetness out of them and concentrates the savory flavors. The toppings add texture and variety while the creamy tahini cashew sauce makes a perfect finish.

4.80 from 5 votes

Print Pin Save

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 298kcal

Author: Dahn Boquist

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