Mediterranean Quinoa Bowl with Roasted Vegetables

This vibrant Mediterranean Quinoa Bowl is a delightful combination of roasted seasonal vegetables, protein-rich quinoa, and a tangy lemon-tahini dressing. Packed with flavors and textures, it offers a satisfying and nourishing meal that is 100% whole food plant-based (WFPB). The roasted vegetables bring a caramelized sweetness, while the dressing adds a creamy, zesty element that ties the dish together beautifully.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water (more if needed)
• 1 tablespoon maple syrup (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
3. While the quinoa cooks, place diced bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
5. In a small bowl, whisk together tahini, lemon juice, water, and maple syrup (if using) until smooth. Adjust the consistency by adding more water if necessary.
6. Once the quinoa and vegetables are ready, assemble the bowl by placing quinoa at the bottom, topped with roasted vegetables. Drizzle with lemon-tahini dressing and garnish with fresh parsley.
7. Serve warm and enjoy your healthy, delicious Mediterranean meal!