Roasted Root Vegetable Bowl (Printer View)

Caramelized root vegetables with quinoa and tahini drizzle for a wholesome meal.

# 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 - 1/2 teaspoon freshly ground black pepper
08 - 1 teaspoon dried thyme or rosemary

→ Quinoa

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

→ Tahini Sauce

12 - 1/3 cup tahini
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons water, plus more as needed
15 - 1 clove garlic, minced
16 - 1/2 teaspoon salt
17 - 1 teaspoon maple syrup or honey

→ Garnish

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

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine carrots, beets, turnips, and parsnips. Toss with olive oil, salt, pepper, and dried herbs until evenly coated.
03 - Spread vegetables in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, stirring halfway through, until golden brown and tender.
04 - In a medium saucepan, combine quinoa, water or vegetable broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and maple syrup until smooth. Add additional water gradually to achieve desired consistency.
06 - Divide cooked quinoa evenly among 4 serving bowls. Top each with roasted vegetables. Drizzle generously with tahini sauce and garnish with fresh parsley and toasted seeds.

# Expert Advice:

01 -
  • The vegetables get crispy on the edges and buttery soft in the center, creating textures you cant stop eating.
  • Its flexible enough to use whatever root vegetables are lurking in your crisper drawer.
  • The tahini sauce ties everything together with a creamy, tangy richness that makes even quinoa feel indulgent.
  • You can prep the components ahead and assemble bowls all week without any getting soggy or sad.
02 -
  • Dont overcrowd the baking sheet or the vegetables will steam and turn soft instead of developing those crispy caramelized edges.
  • If your tahini sauce seizes up and looks grainy when you add the lemon juice, keep whisking and add water slowly until it smooths out again.
  • Beets can stain everything they touch, so keep them slightly separate on the pan if you want the other vegetables to keep their original colors.
03 -
  • Use a mix of root vegetables with different colors for a bowl thats as beautiful as it is delicious.
  • Toast your seeds in a dry pan until they smell nutty and start to pop, it only takes a few minutes and makes a huge difference.
  • If you dont have tahini, try a drizzle of good olive oil with a squeeze of lemon and a pinch of salt instead.
Return