Roasted Root Vegetable Bowl (Printable)

Caramelized root vegetables served on quinoa with a creamy tahini drizzle for a wholesome meal.

# Ingredient List:

→ 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 - 0.5 teaspoon freshly ground black pepper
08 - 1 teaspoon dried thyme or rosemary, optional

→ Quinoa

09 - 1 cup quinoa, rinsed
10 - 2 cups water or vegetable broth
11 - 0.5 teaspoon salt

→ Tahini Sauce

12 - 0.33 cup tahini
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons water, plus more as needed
15 - 1 clove garlic, minced
16 - 0.5 teaspoon salt
17 - 1 teaspoon maple syrup or honey, optional

→ Garnish

18 - 2 tablespoons chopped fresh parsley
19 - 2 tablespoons toasted pumpkin seeds or sunflower seeds, optional

# How-To Steps:

01 - Preheat oven to 425 degrees Fahrenheit. 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 if using.
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 for a 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 tastes indulgent with all that caramelized sweetness, but it's actually wholesome enough to eat twice a week without feeling guilty.
  • Everything cooks on one sheet pan and a single pot, so cleanup won't steal your evening.
  • The tahini sauce transforms ordinary roasted vegetables into something that feels restaurant-quality and elegant.
02 -
  • Don't skip stirring your vegetables halfway through roasting—the ones on the bottom get dark and bitter while the tops stay pale if you just let them sit.
  • Tahini sauce will thicken as it sits, so make it the consistency you want right before serving, or keep extra water nearby to loosen it up.
  • Roast your pumpkin seeds yourself if you have time—store-bought are fine, but homemade toasted seeds make the whole thing taste like you put in actual effort.
03 -
  • Toast your pumpkin seeds in a dry skillet for just a few minutes before using them—the heat releases oils that make them taste infinitely better than raw.
  • If your tahini sauce breaks or gets too thick, don't panic; a tablespoon of warm water whisked in will bring it back to silky life.
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