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In recent years, plant-based meals have surged in popularity, driven by a growing awareness of health, sustainability, and ethical eating practices. This trend is more than just a dietary choice; it reflects a lifestyle shift towards incorporating more whole foods and vegetables into daily diets. Among the myriad of delicious options available, the Wholesome Roasted Veggie Quinoa Delight stands out as a nutritious and vibrant dish that caters to both the palate and the body.

Roasted Veggie Quinoa Bowl with Lemon Tahini

Discover the vibrant Wholesome Roasted Veggie Quinoa Delight, a nutritional powerhouse that's perfect for any meal. This colorful dish features roasted seasonal vegetables and fluffy quinoa, offering a delicious combination of flavors and textures. Packed with protein, fiber, and essential vitamins, it's easy to customize with your favorite veggies or proteins. Enjoy it warm drizzled with zesty Lemon Tahini dressing for a satisfying, healthy meal that nourishes both body and soul.
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Ingredients
  

For the Quinoa Bowl:

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 medium zucchini, chopped

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 medium red onion, chopped

1 cup broccoli florets

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon garlic powder

1 teaspoon smoked paprika

For the Lemon Tahini Dressing:

¼ cup tahini

2 tablespoons fresh lemon juice

1 tablespoon maple syrup or honey

1 tablespoon olive oil

2-3 tablespoons water (more for desired consistency)

Salt, to taste

Optional Toppings:

Fresh parsley, chopped

Crumbled feta or vegan cheese

Sesame seeds

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

      Roast the Veggies: While the quinoa is cooking, prepare the vegetables. On a large baking sheet, combine zucchini, red bell pepper, cherry tomatoes, red onion, and broccoli. Drizzle with olive oil, then add salt, pepper, garlic powder, and smoked paprika. Toss until everything is evenly coated.

        Bake: Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and starting to caramelize.

          Make the Lemon Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup (or honey), olive oil, and a pinch of salt. Gradually add water, one tablespoon at a time, until you reach your desired dressing consistency. It should be pourable but thick.

            Assemble the Bowl: Divide the cooked quinoa among serving bowls. Top with the roasted vegetables and drizzle with the lemon tahini dressing.

              Garnish: Sprinkle with fresh parsley, crumbled feta, or sesame seeds as desired.

                Enjoy: Serve warm and enjoy a bowl of wholesome flavors and delightful textures!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4