Garlic Roasted Veggie Grain Bowl Recipe

Introduction

This Garlic Roasted Veggie Grain Bowl is a vibrant and nourishing meal packed with tender roasted vegetables, fluffy quinoa, and a creamy lemon tahini dressing. It’s easy to prepare and perfect for a wholesome lunch or dinner that satisfies both your taste buds and your body.

Ingredients

• For the Garlic Roasted Vegetables:
• 1 large head of broccoli, cut into bite-sized florets
• 1 red bell pepper, seeded and chopped into 1-inch pieces
• 1 large sweet potato, peeled and diced into ½-inch cubes
• 1 red onion, cut into thin wedges
• 4–6 cloves of garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, freshly ground
• For the Grain Base:
• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth
• For the Simple Lemon Tahini Dressing:
• ⅓ cup tahini (sesame seed paste)
• ¼ cup fresh lemon juice
• 2–4 tablespoons water
• 1 tablespoon maple syrup
• 1 clove garlic, grated or finely minced
• A pinch of salt

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and promote even browning.
2. Step 2: In a large bowl, combine broccoli florets, red bell pepper, sweet potato cubes, and red onion wedges. Drizzle with olive oil, then add minced garlic, dried oregano, salt, and black pepper. Toss well to coat all vegetables evenly.
3. Step 3: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure roasting, not steaming. Roast for 25-30 minutes, tossing halfway through, until tender and lightly browned.
4. Step 4: While the vegetables roast, rinse quinoa under cold running water using a fine-mesh sieve to remove bitterness. Transfer to a saucepan, add water or vegetable broth and a pinch of salt, then bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer quinoa for 15 minutes or until liquid is absorbed. Let it stand covered for 5 minutes, then fluff with a fork.
6. Step 6: To prepare the dressing, whisk together tahini, lemon juice, maple syrup, grated garlic, and a pinch of salt in a bowl or shake well in a jar. Slowly add water, 1 tablespoon at a time, until smooth and pourable. Adjust seasoning to taste.
7. Step 7: Divide quinoa among four bowls, top with roasted vegetables, and drizzle generously with lemon tahini dressing. Serve immediately, or offer the dressing on the side.

Tips & Variations

• Use vegetable broth instead of water when cooking quinoa for extra flavor.
• Try adding roasted chickpeas or tofu for more protein.
• Swap sweet potato with butternut squash or carrots depending on the season.
• Adjust garlic quantities in the dressing if you prefer a milder or stronger flavor.
• For a nut-free dressing, substitute tahini with sunflower seed butter.

Storage

Store any leftover roasted vegetables, quinoa, and dressing separately in airtight containers in the refrigerator for up to 3 days. Reheat the vegetables and quinoa gently in the microwave or on the stovetop. Add fresh lemon tahini dressing just before serving to keep it creamy and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with brown rice, farro, or couscous. Just adjust the cooking time according to the grain you choose.

Is this recipe vegan and gluten-free?

Absolutely! All the ingredients are plant-based and naturally gluten-free, making this dish suitable for both vegan and gluten-free diets.

Garlic Roasted Veggie Grain Bowl Recipe

Print Recipe

★★★★★

4.7 from 127 reviews

This Garlic Roasted Veggie Grain Bowl is a nutrient-packed, wholesome meal combining tender roasted vegetables, fluffy quinoa, and a creamy lemon tahini dressing. Perfect for a healthy lunch or dinner, it offers a delightful balance of sweet, savory, and tangy flavors with vibrant colors and satisfying textures.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Garlic Roasted Vegetables:

• 1 large head of broccoli, cut into bite-sized florets
• 1 red bell pepper, seeded and chopped into 1-inch pieces
• 1 large sweet potato, peeled and diced into ½-inch cubes
• 1 red onion, cut into thin wedges
• 4–6 cloves of garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, freshly ground

For the Grain Base:

• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth

For the Simple Lemon Tahini Dressing:

• ⅓ cup tahini (sesame seed paste)
• ¼ cup fresh lemon juice
• 2–4 tablespoons water
• 1 tablespoon maple syrup
• 1 clove garlic, grated or finely minced
• A pinch of salt

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even roasting.
2. Season the Vegetables: In a large bowl, combine broccoli florets, red bell pepper pieces, diced sweet potato, and red onion wedges. Drizzle with 2 tablespoons extra virgin olive oil, then sprinkle minced garlic, dried oregano, salt, and black pepper. Toss thoroughly to coat all vegetables evenly.
3. Roast the Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet, avoiding overcrowding. Roast for 25-30 minutes, tossing halfway through, until tender and lightly browned with caramelized edges.
4. Cook the Quinoa: Rinse the quinoa under cold water using a fine-mesh sieve to remove bitterness. Transfer quinoa to a saucepan with 2 cups water or vegetable broth and a pinch of salt. Bring to a boil over high heat.
5. Simmer the Quinoa: Reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. Afterward, remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
6. Prepare the Lemon Tahini Dressing: In a small bowl or jar, combine tahini, lemon juice, maple syrup, grated garlic, and salt. Whisk or shake until smooth; add water tablespoon by tablespoon until the dressing reaches a creamy, pourable consistency. Adjust seasoning to taste.
7. Assemble the Grain Bowls: Divide quinoa among four bowls, top with hot roasted vegetables, and drizzle generously with lemon tahini dressing. Serve extra dressing on the side if desired.

Notes

• Ensure vegetables are cut into similar-sized pieces for even roasting.
• Do not overcrowd the baking sheet to achieve crispy edges on veggies.
• Rinsing quinoa is important to remove its natural bitter coating.
• You can substitute maple syrup with honey or agave for the dressing if preferred.
• Dressing may thicken when refrigerated; add water to loosen before serving.
• For a vegan version, verify tahini and sweeteners are plant-based.

Keywords: Garlic roasted vegetables, quinoa bowl, lemon tahini dressing, healthy grain bowl, vegan meal, Mediterranean recipe