Roasted Root Vegetable Bowl (Print)

Vibrant caramelized root vegetables atop fluffy quinoa with creamy tahini drizzle.

# Ingredients:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 medium beets, peeled and cut into 1-inch pieces
03 - 2 medium turnips, peeled and cut into 1-inch pieces
04 - 2 medium parsnips, peeled and cut into 1-inch pieces
05 - 2 tablespoons olive oil
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper
08 - 1 teaspoon dried thyme or rosemary (optional)

→ Quinoa

09 - 1 cup quinoa, rinsed
10 - 2 cups water or vegetable broth
11 - ½ teaspoon salt

→ Tahini Sauce

12 - ⅓ cup tahini
13 - 2 tablespoons lemon juice
14 - 2 tablespoons water, plus more as needed
15 - 1 clove garlic, minced
16 - ½ teaspoon salt
17 - 1 teaspoon maple syrup or honey (optional)

→ Garnish

18 - 2 tablespoons chopped fresh parsley
19 - 2 tablespoons toasted pumpkin seeds or sunflower seeds (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the carrots, beets, turnips, and parsnips with olive oil, salt, pepper, and dried herbs if using.
03 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, stirring halfway through, until golden and tender.
04 - Combine quinoa, water or broth, and salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
05 - Whisk tahini, lemon juice, water, garlic, salt, and maple syrup (if using) in a small bowl until smooth. Add more water for a thinner consistency if desired.
06 - Divide quinoa among 4 bowls. Top with roasted vegetables. Drizzle with tahini sauce and garnish with parsley and seeds.

# Expert Tips:

01 -
  • The vegetables caramelize into candy sweet bites that make you forget youre eating something healthy.
  • It comes together with almost no fuss, just chopping and roasting while quinoa does its thing on the stove.
  • The tahini drizzle ties everything together with a creamy, nutty richness that feels indulgent but isnt.
  • Leftovers taste even better the next day, cold or gently reheated.
02 -
  • Dont crowd the baking sheet or your vegetables will steam and turn mushy instead of caramelizing, use two pans if you need to.
  • Rinse quinoa thoroughly before cooking or it can have a bitter, soapy taste from natural saponins on the surface.
  • Tahini sauce will thicken as it sits, whisk in a little more water right before serving to bring back that drizzle consistency.
03 -
  • Cut all your vegetables roughly the same size so they roast evenly, uneven pieces mean some burn while others stay raw.
  • Taste your tahini before making the sauce, some brands are bitter and need extra lemon or sweetener to balance out.
  • If your oven runs cool, bump the temperature to 450°F, you want those edges deeply golden and starting to crisp.
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