Roasted Root Vegetable Bowl (Printable)

Caramelized seasonal roots over fluffy quinoa with creamy tahini finish.

# 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 - 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 as 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 get sweet and jammy when roasted, tasting nothing like the raw root veggies you might have avoided as a kid.
  • It comes together in under an hour and feels impressive enough for company but honest enough for a quiet lunch alone.
  • Everything can be prepped ahead, making it perfect for meal prep or when you want dinner without fuss.
02 -
  • Cut your vegetables roughly the same size so they roast evenly—I learned this the hard way when half my carrots were still firm while the parsnips turned to mush.
  • Stir the vegetables halfway through roasting, not out of obligation but because it ensures every piece gets that caramelized edge that makes this dish sing.
  • Tahini thickens as it cools, so make it slightly thinner than you think you want it, and don't panic if it seems too runny at first.
03 -
  • If your tahini seizes up when you first mix it, add lemon juice and water a little at a time and whisk patiently—it always comes back together.
  • Taste the tahini sauce as you make it and adjust lemon juice to your preference, because this is where your personal touch matters most.
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