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In the quest for nutritious and flavorful meals, the Colorful Roasted Veggie Quinoa Bowl with Zesty Lemon Tahini shines as a delicious and satisfying option. This hearty dish combines vibrant roasted vegetables, protein-packed quinoa, and a creamy lemon tahini dressing, making it not only a feast for the eyes but also a wholesome choice for any meal. Whether you're looking for a quick weeknight dinner or a meal prep option for the week ahead, this recipe is both versatile and easy to follow.

Roasted Veggie Quinoa Bowl with Lemon Tahini

Discover the vibrant and nutritious Colorful Roasted Veggie Quinoa Bowl with Zesty Lemon Tahini. This delightful meal features protein-packed quinoa and a medley of roasted vegetables, creating a perfect balance of textures and flavors. The creamy, tangy tahini dressing ties it all together, making it an ideal choice for a quick dinner or meal prep. Packed with vitamins and minerals, this bowl not only looks appetizing but also supports a healthy diet. Enjoy a delicious experience that nourishes both body and soul!
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Ingredients
  

For the Roasted Veggies:

1 medium zucchini, diced

1 red bell pepper, chopped

1 cup cherry tomatoes, halved

1 small red onion, sliced

1 cup broccoli florets

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

For the Quinoa:

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

Salt, to taste

For the Lemon Tahini Dressing:

1/4 cup tahini

Juice of 1 lemon

1 garlic clove, minced

2 tablespoons warm water (plus more as needed for consistency)

Salt, to taste

Pinch of cayenne pepper (optional)

For Garnishing:

Fresh parsley, chopped

Toasted sesame seeds

Lemon wedges

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Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Veggies: In a large mixing bowl, combine the zucchini, bell pepper, cherry tomatoes, red onion, and broccoli. Drizzle with olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until all the vegetables are well-coated.

      Roast the Vegetables: Spread the seasoned veggies on a baking sheet in an even layer. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

        Cook the Quinoa: While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, bring vegetable broth to a boil, then add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and let it simmer for 15 minutes or until all the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and stir in olive oil.

          Make the Lemon Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, and warm water until smooth. Adjust the consistency by adding more warm water if needed. Season with salt and cayenne pepper, to taste.

            Assemble the Bowl: In bowls, start with a base of quinoa, then top with a generous serving of roasted veggies. Drizzle with lemon tahini dressing.

              Garnish: Finish with fresh parsley, a sprinkle of toasted sesame seeds, and serve with lemon wedges on the side for an extra zing.

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                  Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4