Roasted Root Vegetable Bowl (Print View)

Caramelized seasonal roots over fluffy quinoa with creamy tahini.

# What You’ll Need:

→ 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 - 1/2 teaspoon freshly ground black pepper
08 - 1 teaspoon dried thyme or rosemary

→ Quinoa

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

→ Tahini Sauce

12 - 1/3 cup tahini
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons water, plus more as needed
15 - 1 clove garlic, minced
16 - 1/2 teaspoon salt
17 - 1 teaspoon maple syrup or honey

→ Garnish

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

# How To Make It:

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. Spread in a single layer on the prepared baking sheet.
03 - 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 in a small bowl until smooth. Add more water to achieve desired consistency.
06 - Divide quinoa among 4 bowls. Top with roasted vegetables. Drizzle with tahini sauce and garnish with parsley and seeds.

# Expert Suggestions:

01 -
  • It's deceptively simple—just toss, roast, and assemble, yet tastes like you spent hours in the kitchen.
  • The caramelized edges on the vegetables create a sweetness that makes you forget you're eating something this good for you.
  • One bowl feeds four people, so meal prep becomes almost effortless.
02 -
  • Don't rinse your quinoa under hot water immediately after cooking—let it cool slightly or it'll turn mushy and lose that wonderful light texture.
  • The tahini sauce will thicken as it cools, so make it slightly thinner than you think you want it while assembling.
  • Roast your vegetables without moving them around too much for the first 15 minutes; that's when the magic happens and they develop their caramelized edges.
03 -
  • Toast your seeds in a dry pan for two minutes before adding—this deepens their flavor and makes them taste more intentional.
  • Make the tahini sauce ahead and store it in the fridge; it keeps for up to five days and actually tastes better after the flavors meld.
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