Roasted Root Vegetable Bowl (Printable)

Caramelized seasonal roots with fluffy quinoa and rich tahini drizzle

# What You'll 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 - 1/2 teaspoon freshly ground black pepper
08 - 1 teaspoon dried thyme or rosemary

→ Quinoa

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

→ Tahini Sauce

12 - 1/3 cup tahini
13 - 2 tablespoons lemon juice
14 - 2 tablespoons water, plus more as needed
15 - 1 clove garlic, minced
16 - 1/2 teaspoon salt
17 - 1 teaspoon maple syrup or honey

→ Garnish

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

# Directions:

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 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 -
  • The roasted vegetables get this incredible sweet, almost caramel-like quality that makes every bite feel indulgent despite being completely wholesome.
  • Everything comes together in under an hour and most of that time is the oven doing the work while you prep other things or just breathe for a moment.
  • That tahini drizzle is creamy and bright enough to tie the whole bowl together without needing any heavy sauces or complicated techniques.
02 -
  • Don't crowd the baking sheet or your vegetables will steam instead of roast—if you need to, use two sheets and rotate them halfway through.
  • That moment when you fluff the quinoa with a fork after it rests is actually important; it separates the grains and makes the texture light instead of clumpy.
03 -
  • If your tahini sauce breaks or gets too thick, warm a little water and whisk it back to silkiness—tahini is forgiving that way.
  • Roast your vegetable pieces slightly larger than you think you need because they shrink more than expected and you want them tender, not tiny.
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