Roasted Veggie Quinoa Bowl

By thinning rich tahini with warm water and fresh lemon juice, we create a creamy, satisfying dressing with a fraction of the oil and fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 100g dry quinoa · 368 kcal in the whole recipe
• 150g zucchini, diced · 26 kcal in the whole recipe
• 120g red bell pepper, diced · 37 kcal in the whole recipe
• 120g broccoli florets · 41 kcal in the whole recipe
• 15g olive oil · 135 kcal in the whole recipe
• 20g tahini · 119 kcal in the whole recipe
• 15g lemon juice · 3 kcal in the whole recipe
• Warm water to thin the sauce
• Salt, black pepper, and cumin

Method

1. Rinse the quinoa thoroughly under cold water to remove bitterness. Cook in boiling water for 15 minutes until fluffy, then drain and set aside.

   

2. Toss zucchini, pepper, and broccoli with olive oil, salt, and spices, then roast at 200°C (400°F) for 20 minutes.

   

3. Whisk tahini, lemon juice, salt, and warm water in a small bowl until a smooth, light dressing forms.

   

4. Divide cooked quinoa and roasted veggies into bowls, then drizzle with the light tahini dressing.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.