Roasted Root Vegetable Bowl (Printable)

Caramelized root vegetables over fluffy quinoa with creamy tahini drizzle

# 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 - 0.5 teaspoon freshly ground black pepper
08 - 1 teaspoon dried thyme or rosemary, optional

→ Quinoa

09 - 1 cup quinoa, rinsed
10 - 2 cups water or vegetable broth
11 - 0.5 teaspoon salt

→ Tahini Sauce

12 - 0.33 cup tahini
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons water, plus more as needed
15 - 1 clove garlic, minced
16 - 0.5 teaspoon salt
17 - 1 teaspoon maple syrup or honey, optional

→ Garnish

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

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss carrots, beets, turnips, and parsnips with olive oil, salt, pepper, and dried herbs if using.
03 - Spread vegetables in a single layer on the prepared baking sheet. 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 if using in a small bowl until smooth. Add more water for a thinner consistency if desired.
06 - Divide quinoa among 4 bowls. Top with roasted vegetables. Drizzle with tahini sauce and garnish with parsley and seeds.

# Expert Tips:

01 -
  • Your kitchen will smell incredible while these roast, and honestly that alone makes it worth the effort.
  • It's one of those bowls that works for meal prep on Sunday but also feels fancy enough to serve when people come over.
  • The tahini sauce is addictively creamy without any cream, and it tastes better the next day when flavors settle.
02 -
  • Don't crowd your baking sheet—vegetables need space to caramelize, not steam, so if things are too packed together they'll get soft instead of crispy.
  • Rinsing quinoa actually changes the texture noticeably; skip this step and you might end up with something slightly bitter or gummy.
03 -
  • If your tahini seems too thick straight from the jar, warm it gently in a small bowl set over hot water—it'll loosen up and become easier to whisk without adding water.
  • Swap vegetables based on what looks good at your market; sweet potatoes, rutabaga, or parsnips work beautifully, just keep them similar in size so they roast evenly.
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