Roasted Root Vegetable Bowl (Printable)

Caramelized root vegetables over fluffy quinoa with creamy tahini drizzle for a wholesome meal.

# What You 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 - ½ 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 - ½ teaspoon salt

→ Tahini Sauce

12 - ⅓ cup tahini
13 - 2 tablespoons lemon juice
14 - 2 tablespoons water, plus more as needed
15 - 1 clove garlic, minced
16 - ½ 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

# Directions:

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.
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 as needed for desired consistency.
06 - Divide quinoa among 4 bowls. Top with roasted vegetables. Drizzle with tahini sauce and garnish with parsley and seeds.

# Expert Advice:

01 -
  • The vegetables get deeply caramelized, tasting almost sweet and nothing like what you might expect from their raw form.
  • It comes together in under an hour and actually tastes better than most restaurant bowls costing three times the price.
  • One batch easily feeds four people or gives you leftovers that somehow taste even better the next day.
02 -
  • Don't crowd your baking sheet—vegetables need space to roast, not steam, so if you're doubling the recipe, use two sheets.
  • Rinsing quinoa genuinely changes its taste and texture, removing a bitter coating that most people blame on quinoa itself when it's really just the prep step.
03 -
  • Pat your cut vegetables dry before tossing with oil—moisture prevents that beautiful caramelized crust and creates steam instead.
  • Make the tahini sauce earlier in the day if you want; it actually develops more flavor as it sits and thickens slightly in the refrigerator.
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