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Healthy High-Protein Quinoa Bowl Recipe with Easy Roasted Veggies

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A nutritious and protein-packed quinoa bowl with roasted vegetables and a tangy tahini dressing, perfect for a healthy, fuss-free meal.

Ingredients

Scale
  • 1 cup quinoa (rinsed well)
  • 2 cups water or low-sodium vegetable broth
  • Pinch of salt
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 1 cup cherry tomatoes, halved
  • 1 medium carrot, sliced diagonally
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil (extra virgin)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup cooked chickpeas (canned and rinsed or home-cooked)
  • 2 tablespoons toasted pumpkin seeds
  • Fresh parsley or cilantro, chopped
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon maple syrup or honey
  • Water to thin dressing as needed
  • Salt to taste

Instructions

  1. Rinse 1 cup of quinoa under cold water using a fine mesh sieve to remove bitterness.
  2. In a medium saucepan, combine rinsed quinoa, 2 cups water or vegetable broth, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low simmer and cover.
  3. Cook quinoa for 15 minutes or until liquid is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  4. Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, cherry tomatoes, carrot, and red onion with olive oil, smoked paprika, garlic powder, salt, and black pepper on a baking sheet.
  5. Spread veggies in a single layer and roast for 20-25 minutes, stirring once halfway through, until tender and caramelized.
  6. In a small bowl, whisk tahini, lemon juice, and maple syrup or honey. Add water a teaspoon at a time until smooth and pourable. Season with salt to taste.
  7. Rinse and drain chickpeas; optionally warm with a pinch of smoked paprika.
  8. Assemble bowl by layering quinoa, roasted vegetables, and chickpeas. Drizzle with tahini dressing and sprinkle with toasted pumpkin seeds and fresh herbs.
  9. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Notes

Rinse quinoa well to remove bitterness. Avoid overcrowding veggies on the baking sheet to ensure proper roasting. Toast pumpkin seeds lightly for extra flavor. Let quinoa rest covered after cooking for fluffiness. Store components separately for best leftovers.

Nutrition

Keywords: quinoa bowl, high protein, roasted vegetables, healthy recipe, vegan, gluten-free, easy dinner, meal prep

Find it online: https://sofiaspice.com/healthy-high-protein-quinoa-bowl-recipe-with-easy-roasted-veggies/