Roasted Root Vegetable Bowl (Printable version)

Caramelized root vegetables with fluffy quinoa and 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 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 Make It:

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 Advice:

01 -
  • It turns humble root vegetables into something deeply satisfying without any fussy techniques or hard to find ingredients.
  • The tahini drizzle adds creaminess and tang that ties everything together in a way that feels both comforting and bright.
  • You can prep the vegetables and quinoa ahead, making it ideal for meal prep or a quick assembled dinner after a long day.
  • It's naturally gluten free and vegetarian, so it works for almost any table without adaptation.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam and turn mushy instead of developing those sweet, crispy edges you want.
  • Rinse your quinoa thoroughly under cold water before cooking, otherwise it can taste bitter and soapy no matter how well you season it.
  • Let the tahini sauce sit for a few minutes after mixing, the flavors meld and the garlic mellows just enough to taste balanced instead of harsh.
03 -
  • Cut all your root vegetables to roughly the same size so they roast evenly and finish at the same time.
  • Taste your tahini sauce before drizzling and adjust the lemon, salt, or sweetness to your preference, every batch should feel balanced to your palate.
  • For extra protein and texture, toss a can of drained chickpeas onto the baking sheet for the last 15 minutes of roasting.
Return