Roasted Veggie Bowl (With Quinoa!)

There’s something so cozy and satisfying about a Roasted Veggie Bowl! It’s comforing, colorful, and packed with flavor. I make versions of this on repeat all year long, but this combo of crispy roasted potatoes, savory chickpeas, fluffy quinoa, and a garlicky green tahini sauce might be my favorite yet. It’s comforting but still fresh, filling but not heavy. Whether you’re meal prepping for the week or just trying to use up those veggies in the fridge, this bowl is a total win.

Bowl Components

This grain bowl recipe is all about balance! Crispy meets creamy, warm meets cool, and every bite is full of texture and flavor. Here’s what you’re working with:

• Fluffy quinoa: Light, protein-rich, and the perfect base.
• Parm roasted veggies: Golden potatoes, sweet potatoes, broccoli, and red onion roasted with herbs and finished with melty parmesan.
• Crispy chickpeas: Air-fried until crunchy and spiced just right.
• Lemon tahini sauce: Creamy, garlicky, and full of lemony, herby brightness to tie it all together.

You can meal prep every component ahead of time or throw it all together fresh. Either way, it tastes amazing.

Ingredients You Need

• For the quinoa: You’ll need rinsed dry quinoa, water or broth (chicken broth adds extra flavor), olive oil, and a pinch of salt if you’re using water instead of broth. This cooks up light and fluffy and makes the perfect base for your bowls.
• Roasted vegetables: We’re using a colorful mix of diced russet potato, sweet potato, broccoli florets, and thinly sliced red onion. Toss them with olive oil, salt, black pepper, garlic powder, oregano, and paprika for loads of flavor. Parmesan cheese gets added in the final minutes of roasting for a crispy, savory finish.
• Crispy chickpeas: Grab one can of chickpeas, drain and rinse them well, and pat them dry for max crispiness. Toss with olive oil and a mix of cumin, garlic powder, paprika, cayenne, and salt. These get air-fried until golden and crunchy.
• Tahini dressing: This creamy sauce is made with tahini paste, garlic cloves, lemon juice and zest, olive oil, cumin, fresh parsley, and salt. A splash of ice water helps you get that dreamy, pourable texture. It ties everything together with zippy, nutty flavor.

Recipe Variations

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

1. 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.
2. 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. 
3. 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.
4. 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.
5. 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.

Storage & Reheating 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.

Frequently Asked Questions

Roasted Veggie Bowl Recipe

There’s something so cozy and satisfying about a Roasted Veggie Bowl! It’s comforting, colorful, and packed with flavor. I make versions of this on repeat all year long, but this combo of crispy roasted potatoes, savory chickpeas, fluffy quinoa, and a garlicky green tahini sauce might be my favorite yet. It’s comforting but still fresh, filling but not heavy. Whether you're meal prepping for the week or just trying to use up those veggies in the fridge, this bowl is a total win.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

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For the quinoa:

• 1 cup dried quinoa
• 1 ½ cups water or chicken broth. If using water add ¼ tsp salt
• 1 tsp olive oil

For the roasted veggies:

• 1 large potato diced
• 1 sweet potato diced
• 1 head of broccoli cut into florets
• 1 red onion sliced into thin slices
• 2 tbsp olive oil
• 1 to 1 ½ tsp salt
• ¼ tsp black pepper
• ¾ tsp garlic powder
• 1 tsp oregano
• ½ tsp paprika
• ½ cup freshly grated parmesan or ¼ cup pre-grated, added at the end of roasting.

For the chickpeas:

• 1 16 oz can of chickpeas drained and rinsed
• 1 tbsp olive oil
• ½ tsp kosher salt
• ½ tsp cumin
• ¼ tsp garlic powder
• ¼ tsp paprika
• ⅛ tsp cayenne

For the tahini sauce:

• 4-6 cloves of garlic
• ½ cup tahini paste
• 2 tbsp olive oil
• Juice and zest of one lemon
• 1 tsp cumin
• ½-1 tsp salt
• handful of fresh parsley
• Ice water as needed to adjust consistency

Method

 

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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