Go Back
Winter Vegetable Quinoa Bowl

Vegetable Quinoa Bowl

A warm, hearty, and healthy winter meal that combines quinoa, roasted seasonal vegetables, and a zesty tahini dressing.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 2
Calories 360 kcal

Ingredients
 

For the Bowl:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 cup butternut squash, peeled and cubed
  • 1 cup brussels sprouts, halved
  • 1 medium carrot, sliced into rounds
  • 1 small red onion, cut into wedges
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • salt and pepper to taste
  • ¼ cup pomegranate seeds (optional, for garnish)

For the Dressing:

  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp warm water (adjust for desired consistency)
  • ¼ tsp cumin
  • pinch of salt

Instructions
 

  • Prepare the Quinoa:
  • In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed. Set aside.
  • Roast the Vegetables:
  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Toss butternut squash, Brussels sprouts, carrots, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
  • Roast for 20–25 minutes, flipping halfway, until vegetables are tender and slightly caramelized.
  • Make the Dressing:
  • In a small bowl, whisk together tahini, lemon juice, maple syrup, warm water, cumin, and a pinch of salt until smooth.
  • Assemble the Bowl:
  • Divide quinoa into two bowls. Arrange roasted vegetables on top. Drizzle with tahini dressing.
  • Garnish with pomegranate seeds for a pop of color and flavor (optional).

Nutrition

Serving: 400gCalories: 360kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 300mgPotassium: 750mgFiber: 8gSugar: 8gVitamin A: 8000IUVitamin C: 60mgCalcium: 80mgIron: 3mg