Quinoa Bowl with Roasted Vegetables
Fluffy quinoa with roasted vegetables, chickpeas, and a creamy lemon tahini dressing.
- Preparation
- 20 min
- Cook/bake time
- 35 min
- Total
- 55 min
- Difficulty
- Easy
- Calories
Fluffy quinoa with roasted vegetables, chickpeas, and a creamy lemon tahini dressing. Quinoa must be rinsed thoroughly before cooking because its natural protective layer of saponin will otherwise taste bitter. A bowl that is excellent to prepare for weekly meal planning.
Step-by-step instructions
- 1
Rinse quinoa
Place the quinoa in a fine mesh sieve and rinse it thoroughly under running cold water for one minute while stirring it with your hand. The natural saponin layer on the grains tastes bitter and soapy, and this one step reliably removes it.
- 2
Cook quinoa
Bring the rinsed quinoa to a boil with the vegetable broth, reduce the heat, and let it simmer gently covered for fifteen minutes. Remove the pot from the heat and let it steam covered for another five minutes, then fluff it with a fork. The grains should lie individually, not stick together.
- 3
Roast vegetables
Mix the sweet potato, bell pepper, zucchini, onion, and drained chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread everything out with space on two baking sheets and roast at 220 °C convection for thirty minutes. Vegetables placed too closely together will steam instead of roasting.
- 4
Mix dressing
Whisk together the tahini, lemon juice, garlic, and maple syrup. The mixture will initially become thick and clumpy, which is normal. Then add cold water by the spoonful and stir vigorously until a smooth, pourable dressing forms. Season it with salt, it should be distinctly tart.
- 5
Assemble bowl
Distribute the quinoa as a base among four bowls and arrange the roasted vegetables, chickpeas, and avocado slices in sections on top. Drizzle the tahini dressing generously over it and sprinkle plenty of parsley on top. The bowl tastes best served lukewarm.
