Roasted Root Vegetable Bowl (Printable Version)

Tender roasted root vegetables over fluffy quinoa with creamy tahini sauce

# 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 - 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 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

# How To Make It:

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

01 -
  • It comes together in under an hour but tastes like you spent the whole evening cooking.
  • The tahini sauce is ridiculously creamy and makes even the simplest vegetables taste restaurant-worthy.
  • It's the kind of bowl that's equally good warm or eaten as leftovers cold the next day.
02 -
  • Don't crowd the baking sheet or your vegetables will steam instead of roast—spread them in a single layer and give them space to caramelize.
  • Tahini separates if it sits too long, so whisk it right before serving or stir it again if it looks thick.
03 -
  • Cut your vegetables as uniformly as possible so they finish roasting at the same time—uneven pieces are the main reason some turn out tender while others stay firm.
  • Add a pinch of smoked paprika or sumac to the tahini sauce for a subtle depth that makes people wonder what your secret is.
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