Roasted Root Vegetable Bowl

A vibrant, nourishing bowl featuring caramelized root vegetables atop fluffy quinoa, finished with a creamy tahini drizzle — perfect for a wholesome lunch or dinner. This recipe brings together the natural sweetness of roasted carrots, beets, turnips, and parsnips for a satisfying and colorful meal.

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Roasting the vegetables at a high heat of 425°F allows them to caramelize, intensifying their earthy flavors. Combined with the nutty profile of quinoa and the richness of a homemade tahini sauce, this dish is as delicious as it is healthy.

Ingredients

• Root Vegetables: 2 medium carrots, 2 medium beets, 2 medium turnips, 2 medium parsnips (all peeled and cut into 1-inch pieces), 2 tbsp olive oil, 1 tsp sea salt, ½ tsp freshly ground black pepper, 1 tsp dried thyme or rosemary (optional).
• Quinoa: 1 cup quinoa (rinsed), 2 cups water or vegetable broth, ½ tsp salt.
• Tahini Sauce: ⅓ cup tahini, 2 tbsp lemon juice, 2 tbsp water, 1 clove garlic (minced), ½ tsp salt, 1 tsp maple syrup or honey (optional).
• Garnish: 2 tbsp chopped fresh parsley, 2 tbsp toasted pumpkin seeds or sunflower seeds (optional).

Instructions

Step 1

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

In a large bowl, toss the carrots, beets, turnips, and parsnips with olive oil, salt, pepper, and dried herbs if using.

Step 3

Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, stirring halfway, until golden and tender.

Step 4

Meanwhile, 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.

Step 5

For the tahini sauce, 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.

Step 6

To serve, divide quinoa among 4 bowls. Top with roasted vegetables. Drizzle with tahini sauce and garnish with parsley and seeds.

Zusatztipps für die Zubereitung

To ensure even roasting, use a sharp knife and cutting board to cut all vegetables into uniform 1-inch pieces. Using a large baking sheet prevents crowding, which allows the vegetables to caramelize rather than steam. Don't forget to let the quinoa rest with the lid on for 5 minutes after cooking for the fluffiest results.

Varianten und Anpassungen

You can easily customize this bowl by swapping in other root vegetables like sweet potatoes or rutabaga. For an extra boost of protein, try adding a handful of chickpeas to the roasting sheet or topping each bowl with a freshly poached egg.

Serviervorschläge

Divide the recipe into 4 servings, each providing approximately 370 calories. This meal pairs beautifully with a crisp Sauvignon Blanc or a warm herbal tea. The creamy tahini sauce and fresh parsley garnish bring the whole dish together for a restaurant-quality presentation at home.

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This Roasted Root Vegetable Bowl is a versatile and comforting dish that makes healthy eating feel like a treat. Enjoy it warm for a cozy dinner or cold the next day for a refreshing and hearty lunch.

Recipe Questions & Answers

→ Can I prepare the vegetables ahead of time?

Yes, you can peel and cut the root vegetables up to a day in advance. Store them in an airtight container with cold water in the refrigerator to prevent browning. Pat them dry thoroughly before roasting for the best caramelization.

→ What other root vegetables work well in this bowl?

Sweet potatoes, rutabaga, celery root, or butternut squash all roast beautifully alongside the traditional root vegetables. Just ensure all pieces are cut to similar sizes so they cook evenly in the same amount of time.

→ How can I add more protein to this bowl?

Chickpeas roasted alongside the vegetables add protein and texture. A poached or fried egg on top makes it more substantial. For plant-based options, tempeh, tofu cubes, or even hemp seeds sprinkled over the finished bowl work wonderfully.

→ My tahini sauce always separates. What am I doing wrong?

Tahini naturally separates in the jar, so always stir it thoroughly before measuring. When making the sauce, whisk vigorously—the mixture will seize and thicken before becoming smooth and creamy. Adding warm water helps emulsify the ingredients.

→ Can I cook the quinoa in vegetable broth?

Absolutely. Cooking quinoa in vegetable broth instead of water adds depth of flavor and complements the roasted vegetables. Just be mindful of the salt added to the quinoa since broth already contains sodium.

→ How long will leftovers keep?

Stored in separate airtight containers, roasted vegetables and quinoa will keep for 4-5 days in the refrigerator. The tahini sauce keeps for up to a week. For best results, reheat the vegetables and quinoa gently and add the sauce fresh before serving.