If you’re looking for a vibrant, healthy, and flavorful dish to spice up your weekly meal routine, these Roasted Cauliflower and Quinoa Bowls with Lemon Herb Tahini Dressing will be a game-changer. This recipe brings together roasted vegetables, protein-packed quinoa, and a zesty, creamy dressing, making it perfect for both lunch and dinner. It’s not only nourishing but also full of satisfying textures and bold flavors.

Why You’ll Love This Recipe

This bowl has a lot going for it! The combination of roasted cauliflower and quinoa provides a healthy, plant-based base that’s high in nutrients and fiber. Add to that the smoky, savory flavors of smoked paprika and onion powder coating the roasted veggies, and you’re in for a treat. The real star, though, is the Lemon Herb Tahini Dressing, which is creamy with just the right hint of citrus and sweetness.

Whether you’re following a vegetarian or plant-based diet, or just looking for a lighter meal option, these bowls will keep you full and energized throughout the day.

Ingredients You’ll Need:

1 head of cauliflower, cut into florets
1 cup quinoa, rinsed
2 cups assorted vegetables (bell peppers, broccoli, and sweet potatoes), chopped
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon smoked paprika
1 teaspoon onion powder
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon honey
1 clove garlic, minced
Water as needed for dressing
Fresh mint, for garnish

How to Make Roasted Cauliflower and Quinoa Bowls

Preheat the oven: Set your oven to 425°F (220°C) to ensure a good roast on the vegetables.
Prepare the vegetables: In a large bowl, toss the cauliflower florets and your selection of veggies (bell peppers, broccoli, and sweet potatoes) with olive oil, salt, pepper, smoked paprika, and onion powder. This spice blend adds depth and richness to the roasted vegetables.
Roast the vegetables: Spread the mixture evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning.
Cook the quinoa: While the vegetables are roasting, prepare the quinoa according to the package instructions. Quinoa is a great source of plant-based protein, and it adds a delightful fluffy texture to the dish.
Make the Lemon Herb Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, honey, and minced garlic. Gradually add water until the dressing reaches your desired consistency. This dressing is zesty, creamy, and adds the perfect finishing touch to the bowls.
Assemble the bowls: Once the vegetables are done roasting, layer a base of quinoa in each bowl. Top with the roasted cauliflower and vegetables.
Drizzle and garnish: Generously drizzle the Lemon Herb Tahini Dressing over the top and finish with a sprinkle of fresh mint for a burst of freshness.

Pro Tips for the Best Bowls

Customizing your vegetables: Feel free to switch up the vegetables based on what’s in season or what you have on hand. Zucchini, eggplant, or carrots would also be delicious in this recipe.
Batch cooking: This recipe is perfect for meal prep! You can roast a big batch of vegetables and cook extra quinoa to have on hand for quick lunches during the week.
Storage: Keep the dressing separate if you’re making this ahead of time to avoid soggy bowls. Simply drizzle it on right before serving.

A Perfect Balance of Flavor and Nutrition

These Roasted Cauliflower and Quinoa Bowls are not only beautiful but also a complete meal full of nutrients. Cauliflower is packed with vitamins and antioxidants, while quinoa provides protein and fiber. The Lemon Herb Tahini Dressing is rich in healthy fats, and the hint of honey and garlic gives it a sweet-savory balance that makes each bite irresistible.

Enjoy these bowls warm or at room temperature, making them versatile for both a sit-down meal or a packed lunch. The light, refreshing flavor of the dressing combined with the roasted vegetables and hearty quinoa makes this a dish you’ll come back to again and again.

So go ahead, elevate your dinner game with this simple yet flavorful recipe!

Roasted Cauliflower and Quinoa Bowls with Lemon Herb Tahini Dressing

Author: Alice
Total Time: 40 minutes
Yield: 4 1x

Print Recipe

Description

Elevate your meal game with these vibrant and nourishing Roasted Cauliflower and Quinoa Bowls, perfect for a wholesome dinner or a lunch that will keep you energized throughout the day.

Ingredients

Scale

1 head of cauliflower, cut into florets
1 cup quinoa, rinsed
2 cups assorted vegetables (bell peppers, broccoli, and sweet potatoes), chopped
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon smoked paprika
1 teaspoon onion powder
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon honey
1 clove garlic, minced
Water as needed for dressing
Fresh mint, for garnish

Instructions

1. Preheat your oven to 425F (220C).
2. In a bowl, toss the cauliflower and chopped vegetables with olive oil, salt, pepper, smoked paprika, and onion powder.
3. Spread the mixture on a baking sheet and roast for 25-30 minutes, stirring halfway through.
4. While the vegetables are roasting, cook the quinoa according to package instructions.
5. For the dressing, whisk together tahini, lemon juice, honey, minced garlic, and enough water to reach the desired consistency.
6. Once the vegetables are roasted, assemble the bowls by layering quinoa and top with roasted cauliflower and vegetables.
7. Drizzle with lemon herb tahini dressing and garnish with fresh mint.

Prep Time: 10 minutes