Roasted veggie bowl with creamy tahini dressing

Savor the flavors of a delightful Roasted Veggie Bowl with Creamy Tahini Dressing. This wholesome recipe features quinoa, beets, carrots, asparagus, kale, chickpeas, and a luscious tahini dressing made with lemon juice, sesame butter, and garlic. Perfect for a nourishing, plant-powered meal.

  • 22 Mar 2025
  • Cook time 24 min
  • Prep time 15 min
  • 4 Servings
  • 12 Ingredients

Roasted veggie bowl with creamy tahini dressing

Roasted veggie bowl with creamy tahini dressing is a nutritious and delicious meal packed with vibrant vegetables, protein-rich quinoa, and a luscious tahini dressing. This recipe is perfect for a wholesome lunch or dinner, catering to both vegan and gluten-free diets.

Ingredients:

1 cup quinoa
170g
2 cups water
470g
6 beets
490g
6 carrots
370g
20 spears asparagus
320g
4 cups kale
270g
2 cups chickpeas
480g
4 tbsp lemon juice
60g
1/2 cup sesame butter
120g
1/2 cup water
120g
2 garlic cloves
6g
2 tbsp olive oil
27g

Instructions:

1. Prepare Quinoa:
- Rinse 1 cup quinoa under cold water.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa.
- Reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
- Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and set aside.
2. Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- Peel and chop the 6 beets and 6 carrots into bite-sized pieces.
- Trim and halve the 20 asparagus spears.
- Spread the beets, carrots, and asparagus on a large baking sheet. Drizzle with 2 tbsp of olive oil and toss to coat.
- Roast in the preheated oven for 35-40 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through.
3. Prepare the Kale:
- While the veggies are roasting, wash and chop the 4 cups of kale. Remove tough stems.
- Massage the kale with a pinch of salt until it becomes tender and slightly wilted. Set aside.
4. Prepare the Chickpeas:
- If using canned chickpeas, drain and rinse the 2 cups of chickpeas. If using dried, cook according to package instructions.
5. Make the Creamy Tahini Dressing:
- In a blender or food processor, combine 1/2 cup sesame butter, 4 tbsp lemon juice, 1/2 cup water, and 2 garlic cloves.
- Blend until smooth. If the dressing is too thick, add additional water, a tablespoon at a time, until desired consistency is reached.
6. Assemble the Bowls:
- In each serving bowl, add a portion of the cooked quinoa.
- Top with roasted beets, carrots, asparagus, massaged kale, and chickpeas.
- Drizzle generously with the creamy tahini dressing.
7. Serve and Enjoy:
- Serve immediately while warm and enjoy your nutritious and flavorful roasted veggie bowl with creamy tahini dressing!

Tips:

- Preheat your oven to 400°F (200°C) to ensure it's ready for roasting the veggies.

- Cut the beets and carrots into uniform pieces for even roasting.

- Cook the quinoa while your vegetables are roasting to save time.

- Massage the kale with a little lemon juice and olive oil to make it more tender and flavorful.

- For an extra crunchy element, consider roasting the chickpeas separately until they are crispy.

- Adjust the consistency of the tahini dressing by adding more water if needed.

- Season everything with salt and pepper to taste.

Once you have assembled your roasted veggie bowl with creamy tahini dressing, you'll have a hearty, wholesome meal that's both nourishing and satisfying. Whether you enjoy it warm or cold, this dish is sure to become a favorite in your recipe repertoire. Don't forget to garnish with a sprinkle of sesame seeds or fresh herbs for an extra touch of flavor and presentation.

Nutrition Facts
Serving Size730 grams
Energy
Calories 480kcal24%
Protein
Protein 20g13%
Carbohydrates
Carbohydrates 60g17%
Fiber 20g52%
Sugar 18g19%
Fat
Fat 27g32%
Saturated 3.77g13%
Cholesterol 0.00mg-
Vitamins
Vitamin A 960ug107%
Choline 77mg14%
Vitamin B1 0.75mg62%
Vitamin B2 0.66mg51%
Vitamin B3 4.87mg30%
Vitamin B6 1.07mg63%
Vitamin B9 310ug79%
Vitamin B12 0.00ug0%
Vitamin C 88mg94%
Vitamin E 2.59mg17%
Vitamin K 310ug258%
Minerals
Calcium, Ca 430mg33%
Copper, Cu 1.09mg121%
Iron, Fe 9mg81%
Magnesium, Mg 160mg39%
Phosphorus, P 540mg43%
Potassium, K 1480mg43%
Selenium, Se 18ug32%
Sodium, Na 400mg26%
Zinc, Zn 4.05mg37%
Water
Water 610g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

More recipes

Mushroom, spinach and tomato pita pizza

Ready in minutes, it's a flavorful, easy-to-make dish that will satisfy all your pizza cravings.

25 Aug 2025

Shrimp saganaki

Perfect for a quick, flavor-packed Mediterranean meal.

26 Apr 2025

Beef, potato and pumpkin bake

Bursting with flavors and easy to prepare, it's a must-try recipe for cozy nights.

19 Apr 2025

Chicken schnitzel with garlic mash

Simple yet satisfying, it's an easy-to-make dinner that the whole family will love.

06 Apr 2025

Vegan potato tacos with avocado, peas and cucumber

Perfect for a healthy and satisfying lunch or dinner.

21 May 2025

Pakistani daal channa with butter and spices

Ready to transform your dinner table with authentic flavors? Try our Pakistani Daal Channa today.

06 May 2025

Chicken schnitzel with roasted vegetables

Prepare to indulge in the ultimate comfort food experience.

03 Sep 2025

Coconut oil turkey meatloaf

Perfect for a healthy weeknight dinner.

27 Mar 2025

Posts