Roasted Root Vegetable Bowl (Printable)

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 - ½ 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 - ½ teaspoon salt

→ Tahini Sauce

12 - ⅓ cup tahini
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons water, plus more as needed
15 - 1 clove garlic, minced
16 - ½ 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°F. 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 (if using) 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 Suggestions:

01 -
  • The vegetables caramelize into something almost candy-like, making you forget you're eating something wholesome.
  • It comes together in under an hour and feels elegant enough to serve guests without any fussy plating.
  • One batch easily feeds four people, or gives you lunch for the next two days if you're flying solo.
02 -
  • Don't skip stirring the vegetables halfway through roasting—the ones touching the sheet brown darker than the rest, and stirring ensures every piece gets that beautiful caramelized exterior.
  • Let the tahini sauce sit for a minute after whisking because it continues to thicken slightly and you'll understand the right consistency better once it settles.
03 -
  • Don't crowd the baking sheet—give your vegetables room to breathe and develop that caramelized crust rather than steaming in a crowded pan.
  • The moment the tahini sauce comes together and turns from grainy to silky, you'll taste why this one detail separates a good bowl from an unforgettable one.
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