Bowls | Dinner | Grain Bowls | Lunch
Roasted Veggie Grain Bowl with Lemon Herb Tahini
Roasted Veggie Grain Bowls with a luscious lemon herb tahini are my absolute favorite glow bowls! With a few different components, these bowls come together with the absolute perfect balance of flavors, textures, and of course, nutrition! If you want to really feel good about what you are eating, these bowls are definitely a must try.
When you need something cozy and nutritious at the same time, there is no better choice than a roasted veggie bowl. As a former vegetarian, there is nothing I appreciate more than a well thought out vegetarian meal that is actually yummy to eat. I layered different flavors and textures here to make it seriously good!
We start with fluffy quinoa, then layer my sheet pan roasted veggies with crispy air fryer chickpeas on top. To top it all off, of course we need a sauce!! I opted for my lemon tahini dressing which has a nice balance of creamy, nutty, and tangy. It also adds moisture to make everything balance out!
Why You’ll Love These Roasted Veggie Grain Bowls
- Perfect balance of flavors and textures. Between the fluffy quinoa, caramelized roasted vegetables, crispy spiced chickpeas, and creamy lemon herb tahini, every bite has something exciting going on, nothing bland or boring here.
- Nourishing but still crave-worthy. This bowl is packed with fiber, protein, and wholesome ingredients, yet it still feels indulgent thanks to the parmesan-topped veggies and creamy tahini sauce.
- Great for meal prep and leftovers. Each component holds up beautifully in the fridge, making these bowls ideal for make-ahead lunches or quick weeknight dinners.
- Easy to customize. Swap veggies based on the season, adjust the spice level of the chickpeas, or add your favorite toppings. This roasted vegetable bowl recipe is flexible and forgiving.
How to Make An Awesome Grain Bowl
To make an amazing grain bowl, you need at least four components, but sometimes five components to really take it over the top!
- Grain: Of course, you need a good grain for any grain bowl! You can use rice, quinoa, couscous, farro, or even pasta!
- Protein: For a vegetarian grain bowl or buddha bowl, usually a plant based protein is used. Here, I used chickpeas, but you can opt for chicken or salmon if you aren’t vegetarian!
- Vegetables: Use your favorite vegetables. I always recommend roasted vegetables for added flavor.
- Sauce: This is a non-negotiable! You have to use a good sauce to go with a good grain bowl.
- Something Pickled: This is optional, to brighten up the flavors a bit more!
Roasted Veggie Bowl Ingredients
Don’t let the long list fool you. Roasted veggie grain bowls take a little bit of effort, but each component can be meal prepped for later! Here’s what you’ll need:
Quinoa:
- Dried quinoa: A hearty, protein-rich base for the bowls.
- Water or chicken broth: Broth adds extra flavor. If using water, add a pinch of salt.
- Olive oil: Keeps the quinoa fluffy and adds a little richness.
Roasted Vegetables:
- Potato & sweet potato: A mix of savory and sweet for balance and texture.
- Broccoli: Adds crunch and a slightly charred, nutty flavor when roasted.
- Red onion: Becomes sweet and tender in the oven.
- Olive oil: Helps the veggies roast evenly and caramelize.
- Spices (salt, black pepper, garlic powder, oregano, paprika): A simple, savory blend that complements the vegetables without overpowering them.
- Freshly grated parmesan: Added at the end of roasting for a salty, umami finish (pre-grated works too).
Spiced Chickpeas:
- Canned chickpeas: Rinsed and drained!
- Olive oil: Helps the spices stick and encourages browning.
- Spices (kosher salt, cumin, garlic powder, paprika, cayenne): Warm, slightly smoky, with just a hint of heat.
Lemon Herb Tahini Sauce
- Garlic: Adds bold, savory depth to the sauce.
- Tahini paste: Creamy, nutty, and the backbone of the dressing.
- Olive oil: Rounds out the flavor and adds richness.
- Lemon juice & zest: Brightens everything and balances the tahini.
- Cumin & salt: Adds warmth and enhances all the flavors.
- Fresh parsley: Brings freshness and a pop of color.
- Ice water: Thins the sauce to a smooth, pourable consistency.
Roasted Vegetable Bowl Variations & Substitutions
This roasted veggie bowl recipe is endlessly customizable. Here are a few ways to switch it up:
- Grain swap: Use farro, rice, or couscous instead of quinoa.
- Add protein: Toss in grilled chicken, shrimp, or a jammy egg.
- Different veggies: Cauliflower, zucchini, or bell peppers all roast beautifully here.
- Spice it up: Add a drizzle of hot sauce or a pinch of red pepper flakes to the tahini sauce.
- For tang: Pickled vegetables like my pickled onions would be a nice tangy addition here!
How to Make An Easy Roasted Veggie Grain Bowl
For the full ingredient list and instructions, click here.- Cook the quinoa: In a medium saucepan, combine the quinoa, water or chicken broth, olive oil, and salt (if using water). Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
- Roast the veggies: Preheat your oven to 400°F (204°C). Add the diced potato, sweet potatoes, broccoli florets, and red onion slices to a large bowl. Drizzle with olive oil, then season with salt, pepper, garlic powder, oregano, and paprika. Toss until evenly coated. Spread the veggies in a single layer on a large baking sheet (use two if needed to avoid overcrowding). Roast for 30–35 minutes, tossing halfway through, until tender and golden brown with crispy edges. When the veggies have about 5-10 minutes left, sprinkle the parmesan on top.
- Air fry the chickpeas. Pat the chickpeas dry with a towel. Toss with olive oil, salt, cumin, garlic powder, paprika, and cayenne until well coated. Air fry at 380°F for 15 minutes, shaking the basket every 5 minutes, until crispy.
- Make the lemon tahini sauce: In a food processor or blender, combine garlic cloves, tahini, olive oil, lemon juice, lemon zest, cumin, salt and parsley. Blend until smooth. Slowly add ice water, 1 tablespoon at a time, until the sauce reaches a pourable consistency. Taste and adjust seasoning if needed with more salt.
- Assemble the bowls: Divide the cooked quinoa between four bowls. Top each with a generous portion of roasted veggies. Drizzle with garlic tahini sauce and enjoy.
Lauren’s Top Tips for the Best Roasted Veggie Glow Bowls
- Don’t overcrowd the sheet pan. Spread the vegetables in a single layer (use two pans if needed) so they roast instead of steam. This is key for golden edges and deeper flavor.
- Cut veggies evenly! Try to dice the potatoes and sweet potatoes to a similar size so everything cooks at the same rate.
- Add the parmesan at the end. Sprinkling the parmesan during the last 5 to 10 minutes prevents burning while still giving you that salty, savory finish.
- Dry the chickpeas really well. Patting them dry before seasoning helps them crisp up better in the air fryer.
- Use ice water for the tahini sauce! Cold water helps emulsify the tahini, making the sauce extra smooth, creamy, and pourable.
- Season in layers. Properly seasoning the quinoa, veggies, chickpeas, and sauce separately ensures the entire bowl tastes well-balanced, not flat.
Roasted Veggie Bowl Make-Ahead & Storage Tips
- Fridge: Store components separately in airtight containers. Everything will keep for 4–5 days.
- Reheating: Reheat quinoa and veggies in the microwave or oven until warmed through. Chickpeas are best fresh but can be re-crisped in the air fryer.
- Sauce: The tahini sauce thickens in the fridge, so just stir in a splash of water or lemon juice to loosen it up before serving.
Roasted Veggie Grain Bowl FAQs
Can I roast the chickpeas instead of air frying them?
Yes! Roast at 400°F on a parchment-lined baking sheet for 30–35 minutes, shaking halfway through. They won’t be as crispy as air fried, but still totally delicious.
Are oven roasted veggies healthy?
Yes, oven roasted vegetables are very healthy, especially when roasted with a moderate amount of olive oil. Roasting enhances flavor while preserving most nutrients, making it easier and more enjoyable to eat a variety of vegetables.
What are the 5 components of a buddha bowl?
A Buddha bowl typically includes a base (like grains or greens), a protein, roasted or fresh vegetables, a sauce or dressing, and toppings such as nuts, seeds, or cheese for added texture and flavor.
What is the secret to roasting vegetables?
The secret to perfectly roasted vegetables is high heat, enough oil to coat them lightly, and plenty of space on the pan so they caramelize instead of steaming!
More Favorites to Try
- Pickled Red Onions for Tacos
- Mediterranean Quinoa Bowl
- Pesto Chicken Marinade
- Marry Me Chickpeas
- Crispy Roasted Potatoes
Roasted Veggie Grain Bowl Recipe
These Roasted Veggie Grain Bowls with Lemon Herb Tahini are the ultimate feel-good meal. Loaded with perfectly roasted vegetables, hearty grains, and a creamy, bright tahini sauce, they deliver the perfect balance of flavor, texture, and nourishing ingredients in every bite.
Ingredients
Method
- Cook the quinoa: In a medium saucepan, combine the quinoa, water or chicken broth, olive oil, and salt (if using water). Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
- Roast the veggies: Preheat your oven to 400°F (204°C). Add the diced potato, sweet potatoes, broccoli florets, and red onion slices to a large bowl. Drizzle with olive oil, then season with salt, pepper, garlic powder, oregano, and paprika. Toss until evenly coated. Spread the veggies in a single layer on a large baking sheet (use two if needed to avoid overcrowding). Roast for 30–35 minutes, tossing halfway through, until tender and golden brown with crispy edges. When the veggies have about 5-10 minutes left, sprinkle the parmesan on top.
- Air fry the chickpeas. Pat the chickpeas dry with a towel. Toss with olive oil, salt, cumin, garlic powder, paprika, and cayenne until well coated. Air fry at 380°F for 15 minutes, shaking the basket every 5 minutes, until crispy.
- Make the green tahini sauce: In a food processor or blender, combine garlic cloves, tahini, olive oil, lemon juice, lemon zest, cumin, salt and parsley. Blend until smooth. Slowly add ice water, 1 tablespoon at a time, until the sauce reaches a pourable consistency. Taste and adjust seasoning if needed with more salt.
- Assemble the bowls: Divide the cooked quinoa between four bowls. Top each with a generous portion of roasted veggies. Drizzle with garlic tahini sauce and enjoy.
Nutrition
Notes
- Don’t overcrowd the sheet pan. Spread the vegetables in a single layer (use two pans if needed) so they roast instead of steam. This is key for golden edges and deeper flavor.
- Cut veggies evenly! Try to dice the potatoes and sweet potatoes to a similar size so everything cooks at the same rate.
- Add the parmesan at the end. Sprinkling the parmesan during the last 5 to 10 minutes prevents burning while still giving you that salty, savory finish.
- Dry the chickpeas really well. Patting them dry before seasoning helps them crisp up better in the air fryer.
- Use ice water for the tahini sauce! Cold water helps emulsify the tahini, making the sauce extra smooth, creamy, and pourable.
- Season in layers. Properly seasoning the quinoa, veggies, chickpeas, and sauce separately ensures the entire bowl tastes well-balanced, not flat.
