Roasted Root Vegetable Bowl (Print Version)

Colorful roasted root vegetables over quinoa with zesty tahini sauce

# What to Use:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 medium beets, peeled and cut into 1-inch pieces
03 - 2 medium turnips, peeled and cut into 1-inch pieces
04 - 2 medium parsnips, peeled and cut into 1-inch pieces
05 - 2 tablespoons olive oil
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper
08 - 1 teaspoon dried thyme or rosemary

→ Quinoa

09 - 1 cup quinoa, rinsed
10 - 2 cups water or vegetable broth
11 - ½ teaspoon salt

→ Tahini Sauce

12 - ⅓ cup tahini
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons water
15 - 1 clove garlic, minced
16 - ½ teaspoon salt
17 - 1 teaspoon maple syrup or honey

→ Garnish

18 - 2 tablespoons chopped fresh parsley
19 - 2 tablespoons toasted pumpkin seeds or sunflower seeds

# How to Prepare:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, beets, turnips, and parsnips with olive oil, salt, pepper, and dried herbs. Toss until evenly coated.
03 - Spread vegetables in a single layer on prepared baking sheet. Roast for 30-35 minutes, stirring halfway through, until golden and tender.
04 - Combine quinoa, water or broth, and salt in a medium saucepan. Bring to boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk tahini, lemon juice, water, minced garlic, salt, and maple syrup until smooth. Add additional water as needed for desired consistency.
06 - Divide cooked quinoa among 4 bowls. Top each with roasted vegetables. Drizzle tahini sauce over top and garnish with fresh parsley and toasted seeds.

# Expert Advice:

01 -
  • The tahini drizzle transforms simple roasted vegetables into something that feels luxurious and restaurant-worthy.
  • It comes together in under an hour and tastes even better the next day, making it ideal for meal prep without the boredom.
  • Naturally vegetarian and gluten-free, yet so satisfying that no one at the table misses meat.
02 -
  • Stir the vegetables halfway through roasting—I learned this the hard way after one corner turned black while the other side stayed pale.
  • Don't skip rinsing the quinoa; the coating makes it taste chalky, and rinsing takes thirty seconds but transforms the final result.
  • The tahini sauce thickens as it sits, so always whisk it thinner than you think you need—you can always adjust before serving.
03 -
  • Make the tahini sauce ahead and store it in the refrigerator for up to five days—it's breakfast-for-dinner when spread on toast.
  • Roasted vegetables taste even better the next day, so this is the bowl that gets better in your work lunchbox, not worse.
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