BiteSaavy
BiteSaavy recipe

Quinoa & Veggie Power Bowl

A nutritious lunch bowl with quinoa, roasted vegetables, and a tangy tahini dressing.

Lunch 15 min prep 25 min cook Serves 2 Lunch Vegetarian Gluten-Free
Quinoa & Veggie Power Bowl

Ingredients

  • quinoa
    150g 5.3oz rinsed
  • water
    360ml 1.5cups
  • red bell pepper
    1 medium 1 medium chopped
  • courgette
    1 medium 1 medium chopped
  • cherry tomatoes
    150g 5.3oz halved
  • olive oil
    2 tbsp 2 tbsp
  • salt
    0.5 tsp 0.5 tsp
  • black pepper
    0.25 tsp 0.25 tsp
  • tahini
    2 tbsp 2 tbsp
  • lemon juice
    1 tbsp 1 tbsp freshly squeezed
  • water (for dressing)
    1-2 tbsp 1-2 tbsp to thin dressing
  • garlic powder
    0.25 tsp 0.25 tsp
  • fresh parsley
    1 tbsp 1 tbsp chopped

Method

  • 1
    Preheat oven to 200°C (390°F).
  • 2
    Toss bell pepper, courgette, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper.
  • 3
    Spread veggies on a baking tray and roast for 20 minutes.
  • 4
    Rinse quinoa and combine with water in a pot; bring to boil.
  • 5
    Simmer quinoa covered for 15 minutes or until water is absorbed.
  • 6
    Whisk tahini, lemon juice, garlic powder, remaining olive oil, and water to make dressing.
  • 7
    Fluff cooked quinoa with a fork and transfer to bowls.
  • 8
    Top quinoa with roasted vegetables and drizzle dressing.
  • 9
    Garnish with chopped parsley and serve warm.

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