Roasted Root Vegetable Bowl

This Roasted Root Vegetable Bowl is a vibrant and nourishing meal that celebrates the simple beauty of seasonal produce. Featuring a rainbow of caramelized carrots, beets, turnips, and parsnips served over a bed of fluffy quinoa, it is a perfect balance of earthy flavors and satisfying textures. A creamy, zesty tahini drizzle ties everything together, making it an ideal choice for a wholesome lunch or a comforting dinner.

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The magic of this dish lies in the roasting process, which transforms humble vegetables into sweet, tender jewels. Combined with the protein-rich base of quinoa and the richness of the sesame-based sauce, every bite offers a harmonious blend of nutrition and flavor.

Ingredients

• Root Vegetables: 2 medium carrots (peeled and cut into 1-inch pieces), 2 medium beets (peeled and cut into 1-inch pieces), 2 medium turnips (peeled and cut into 1-inch pieces), 2 medium parsnips (peeled and cut into 1-inch pieces), 2 tbsp olive oil, 1 tsp sea salt, ½ tsp freshly ground black pepper, 1 tsp dried thyme or rosemary (optional).
• Quinoa: 1 cup quinoa (rinsed), 2 cups water or vegetable broth, ½ tsp salt.
• Tahini Sauce: ⅓ cup tahini, 2 tbsp lemon juice, 2 tbsp water (plus more as needed), 1 clove garlic (minced), ½ tsp salt, 1 tsp maple syrup or honey (optional).
• Garnish: 2 tbsp chopped fresh parsley, 2 tbsp toasted pumpkin seeds or sunflower seeds (optional).

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Instructions

Step 1: Prep

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2: Season

In a large bowl, toss the carrots, beets, turnips, and parsnips with olive oil, salt, pepper, and dried herbs if using.

Step 3: Roast

Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, stirring halfway, until golden and tender.

Step 4: Cook Quinoa

Meanwhile, 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.

Step 5: Mix Sauce

For the tahini sauce, whisk tahini, lemon juice, water, garlic, salt, and maple syrup (if using) in a small bowl until smooth. Add more water for a thinner consistency, if desired.

Step 6: Assemble

To serve, divide quinoa among 4 bowls. Top with roasted vegetables. Drizzle with tahini sauce and garnish with parsley and seeds.

Zusatztipps für die Zubereitung

Ensure all vegetables are cut into uniform 1-inch pieces so they roast at the same rate. Don't forget to rinse the quinoa thoroughly before cooking to remove its natural bitter coating.

Varianten und Anpassungen

You can easily swap in other root vegetables like sweet potatoes or rutabaga depending on what is in season. For those seeking extra protein, consider adding a handful of chickpeas or topping the bowl with a freshly poached egg.

Serviervorschläge

This bowl is best enjoyed warm. It pairs beautifully with a crisp Sauvignon Blanc for a light dinner or a warm herbal tea for a cozy, healthy lunch. Garnish with toasted pumpkin seeds for an extra layer of crunch.

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Whether you are looking for a meal-prep friendly option or a fresh dinner, this Roasted Root Vegetable Bowl offers a nutrient-dense and flavorful experience that will leave you feeling energized and satisfied.

Slow cook soups, stews, roasts, and casseroles effortlessly for comforting meals with rich, developed flavors.

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Questions & Answers

→ Can I use different root vegetables?

Absolutely. Sweet potatoes, rutabaga, or even butternut squash work beautifully. Just keep the pieces uniform for even roasting.

→ How do I store leftovers?

Keep components separate in airtight containers. Roasted vegetables and quinoa last 4-5 days refrigerated. Store sauce separately and add before serving.

→ Can I make this ahead?

Yes. Roast vegetables and cook quinoa up to 3 days ahead. Reheat vegetables at 400°F for 10 minutes to restore caramelization.

→ What can I use instead of tahini?

Greek yogurt thinned with lemon makes a lighter alternative, or try cashew cream for a nut-free option with similar creaminess.

→ How do I add more protein?

Chickpeas, lentils, or a poached egg work perfectly. You could also serve with grilled chicken or tofu for a heartier meal.

→ Why roast at such high heat?

The 425°F temperature creates caramelization quickly, developing deep sweetness and crispy edges while keeping interiors tender.