Roasted Root Vegetable Bowl (Printable)

Caramelized root vegetables over fluffy quinoa with creamy tahini drizzle for a wholesome, satisfying meal.

# 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

# 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.
03 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30–35 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, minced garlic, salt, and maple syrup in a small bowl until smooth. Add more water as needed for desired consistency.
06 - Divide quinoa among 4 bowls. Top with roasted vegetables. Drizzle with tahini sauce and garnish with fresh parsley and seeds.

# Expert Hints:

01 -
  • The roasting brings out an unexpected sweetness in vegetables you might otherwise overlook, making you wonder why you didn't do this sooner.
  • It's genuinely filling and nourishing without feeling like deprivation, which means you'll actually want to make it again next week.
  • Everything comes together in under an hour, and most of it just happens in the oven while you do something else.
02 -
  • If your roasted vegetables come out soft but not caramelized, your oven temperature was probably too low or you didn't give them enough time—every oven varies, so start checking around 30 minutes and adjust accordingly.
  • The tahini sauce thickens as it sits, so make it thinner than you think you want it; you can always add a splash more water when serving.
03 -
  • Pat your cut vegetables dry before tossing with oil—any excess moisture prevents proper caramelization and makes them more likely to stick to the pan.
  • Make the tahini sauce while the vegetables roast so you're not scrambling at the end; it actually tastes better at room temperature anyway.
Go Back