Garlic Roasted Veggie Grain Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
