Roasted Root Vegetable Bowl (Printable Version)

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 - 1/2 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 - 1/2 teaspoon salt

→ Tahini Sauce

12 - 1/3 cup tahini
13 - 2 tablespoons 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, optional

→ Garnish

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

# How to Prepare:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the carrots, beets, turnips, and parsnips with olive oil, salt, pepper, and dried herbs if using.
03 - Spread the 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 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 Suggestions:

01 -
  • The vegetables get so golden and caramelized that even people who claim they don't love beets will ask for seconds.
  • It comes together in under an hour and tastes way more impressive than the minimal effort it actually requires.
  • The tahini sauce is bright and creamy without any dairy, so it works for almost every dietary preference.
02 -
  • Don't crowd the vegetables on the pan; if they're overlapping, they'll steam instead of caramelize, and you'll lose all that golden magic.
  • The tahini sauce can break if you're not careful, but it's easily fixed by whisking in a little water at a time until it comes back together.
03 -
  • Toast your own seeds instead of buying them pre-toasted; it takes five minutes in a dry pan and the flavor difference is genuinely worth it.
  • Make the tahini sauce ahead of time and store it in the refrigerator for up to five days—it actually tastes better the next day as the flavors meld together.
Return