A colorful, protein-packed quinoa bowl with roasted veggies and a zesty lemon tahini drizzle. Meal-prep friendly and perfect for healthy USA lunches that actually taste exciting.
Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4
Why You’ll Love This Recipe
- Simple ingredients from any USA grocery store.
- Clear step-by-step directions.
- Family-tested and easy to customize.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or broth
- 2 cups broccoli florets
- 1 sweet potato, cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper
- For sauce: 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 2–4 tbsp water
Instructions
- Cook quinoa in water/broth per package directions.
- Toss veggies with oil, cumin, salt, and pepper. Roast at 425°F for 25–30 minutes.
- Whisk tahini sauce ingredients until pourable.
- Build bowls with quinoa, roasted veggies, and tahini drizzle.
Tips for Success
- Prep components ahead for grab-and-go lunches.
- Add chickpeas or grilled chicken for more protein.
- Swap tahini for Greek yogurt ranch if preferred.
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Nutrition estimates are approximate. See our Disclaimer.