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Speedy Quinoa & Roasted Veggie Power Bowls

Quick to prepare and packed with nutrients, these power bowls feature fluffy quinoa, savory roasted vegetables, and a creamy tahini dressing for a satisfying and healthy meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 bowls
Calories 450 kcal

Equipment

  • Small pot
  • Large bowl
  • Large baking sheet
  • Small bowl
  • Whisk
  • Meal prep containers

Ingredients
  

Main Ingredients

  • 1 cup quinoa
  • 2 cups vegetable broth (or water)
  • 1 large, peeled and diced sweet potato
  • 1 head, cut into florets broccoli
  • 1 chopped bell pepper
  • 1 roughly chopped onion
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 1 15-oz can, rinsed and drained black beans
  • 1/4 cup, chopped, for garnish, optional fresh cilantro

For the Dressing

  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp soy sauce or tamari
  • 1 tsp, optional maple syrup
  • 2-3 tbsp, to thin water

Instructions
 

The Bowls

  • Rinse quinoa, then combine with broth in a pot, bring to a boil, cover, and simmer for 15 minutes.
  • Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
  • Preheat oven to 400°F (200°C) and toss diced sweet potato, broccoli, bell pepper, and onion with olive oil and seasonings.
  • Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and caramelized, flipping halfway through.

The Dressing

  • While vegetables roast, whisk tahini, lemon juice, soy sauce, and maple syrup (if using) in a small bowl.
  • Gradually add water until the dressing is smooth and pourable.

Assemble & Serve

  • Divide cooked quinoa, roasted vegetables, and black beans among four meal prep containers.
  • Allow bowls to cool completely before sealing and storing; store dressing separately or drizzle before serving.
  • Reheat bowls in the microwave if desired, then drizzle with tahini dressing and garnish with cilantro.

Notes

For extra flavor, try adding a squeeze of lime juice to the finished power bowls. Leftovers can be stored in the refrigerator for up to 3-4 days. This recipe is easily customizable; feel free to swap in other vegetables like zucchini, bell peppers, or mushrooms.