Healthy Dinner Lemon Tahini Veggie Bowl

Name: Healthy Dinner Lemon Tahini Veggie Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 1 red bell pepper, sliced; 1 medium carrot, sliced; 1 zucchini, sliced; 1 cup cooked quinoa; Salt and pepper to taste; 1/3 cup tahini; Juice of 1 lemon; 2 tablespoons olive oil; 2 tablespoons water; 1 garlic clove, minced; Salt to taste

Highlighted under: Light Healthy Meals Inspiration

I love creating meals that are not just nourishing but also bursting with flavor, and this Healthy Dinner Lemon Tahini Veggie Bowl perfectly fits the bill. When I first tried this combination of roasted vegetables tossed in creamy tahini and zesty lemon, I knew I struck culinary gold. With just a handful of ingredients, I can whip up a vibrant, filling dinner that satisfies both my taste buds and my health goals. Plus, it’s incredibly versatile, allowing me to use whatever veggies I have on hand.

Created by

Rebecca Turner

Last updated on 2026-01-14T00:37:36.464Z

When making this bowl, I discovered that combining flavors is key to elevating any dish. The harmony between the nutty tahini and the bright acidity of lemon adds an irresistible depth that I just can’t get enough of. I also learned that roasting the veggies allows their natural sweetness to come out, making each bite flavorful.

Another great tip I picked up is to let the tahini sit for a few minutes with the lemon juice before mixing it into the veggies. This allows the sauce to thicken and coat each ingredient beautifully, resulting in a creamy texture that wraps everything together without becoming too heavy.

        Why You'll Love This Recipe
        Vibrant flavors with fresh roasted vegetables
Creamy tahini dressing that adds richness
Quick and easy preparation for busy evenings

      

Choosing the Right Vegetables

The beauty of this Lemon Tahini Veggie Bowl lies in its flexibility with vegetables. While the recipe calls for broccoli, red bell pepper, carrot, and zucchini, feel free to use what you have on hand. Sweet potatoes, Brussels sprouts, or asparagus also work wonderfully. When selecting vegetables, aim for a variety of colors and textures to enhance both the visual appeal and nutritional profile of the bowl. Ensure your veggies are cut evenly to promote uniform cooking, allowing each piece to roast to a perfect, tender finish.

For a quicker preparation, consider using pre-cut or frozen vegetables. If you're roasting from frozen, extend the cooking time slightly—about five additional minutes may suffice, depending on your oven. This way, you can still achieve that desirable caramelization without sacrificing convenience. Just be certain to give them ample space on the baking sheet for a nice golden exterior.

Perfecting the Tahini Dressing

Creating a tahini dressing that’s both smooth and flavorful takes just a moment, but the texture is key. If your tahini is particularly thick, adding water gradually helps you achieve your desired consistency. Start with two tablespoons of water and add more as needed while whisking. This homemade dressing not only elevates the flavors of the veggie bowl but also provides a luscious creaminess that balances the roasted vegetables’ earthy notes perfectly.

Do keep in mind that tahini can sometimes taste a bit strong directly after it's made. I recommend letting it sit for a few minutes to allow the flavors to meld. Additionally, if you're looking for a little heat, adding a pinch of cayenne or a splash of hot sauce can bring a delightful kick to the dressing.

Ingredients

Gather these fresh ingredients for a delicious and healthy meal:

For the Bowl

2 cups broccoli florets
1 red bell pepper, sliced
1 medium carrot, sliced
1 zucchini, sliced
1 cup cooked quinoa
Salt and pepper to taste

For the Tahini Dressing

1/3 cup tahini
Juice of 1 lemon
2 tablespoons olive oil
2 tablespoons water
1 garlic clove, minced
Salt to taste

Feel free to customize this bowl with your favorite veggies!

Instructions

Follow these simple steps to create your delicious bowl:

Roast the Vegetables

Preheat the oven to 400°F (200°C). On a baking sheet, toss the broccoli, bell pepper, carrot, and zucchini with olive oil, salt, and pepper. Spread them out evenly and roast for 25 minutes, or until tender and slightly caramelized.

Prepare the Quinoa

While the vegetables are roasting, cook the quinoa according to package instructions. Usually, this involves boiling two cups of water, adding 1 cup of quinoa, and simmering until the water is absorbed.

Make the Tahini Dressing

In a bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and water. Season with salt to taste. Adjust the thickness by adding more water if necessary.

Assemble the Bowl

In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with tahini dressing and toss gently to coat everything evenly.

Enjoy your Healthy Dinner Lemon Tahini Veggie Bowl!

Pro Tips

For added protein, consider topping the bowl with chickpeas or grilled chicken. Enjoy this meal warm or cold, and it makes for excellent leftovers!

Storage Tips

This Healthy Dinner Lemon Tahini Veggie Bowl can be stored in the refrigerator for up to three days, making it a fantastic option for meal prepping. When storing, keep the tahini dressing separate until serving to prevent the veggies from becoming soggy. Use airtight containers to maximize freshness, and give everything a gentle toss just before serving to restore the delightful textures.

If you find yourself with leftovers, don't hesitate to repurpose them! Try tossing the quinoa and veggies into a salad or using them as a filling for wraps. A cracked whole grain wrap or lettuce leaves can turn the leftovers into a vibrant lunch option.

Variations to Consider

While the original recipe is delicious as is, there are plenty of variations to explore. For a protein boost, consider adding chickpeas or grilled chicken breast. Stirring in some hemp seeds before serving also adds a nice crunch and a good dose of healthy fats. You can easily transform this dish into a Buddha bowl, topping it with avocado slices or sprinkling with sesame seeds for added texture and flavor.

If you're aiming for a more subdued flavor, swap out the lemon juice for balsamic vinegar in the tahini dressing. This subtle shift changes the profile altogether and pairs beautifully with roasted root vegetables, creating an entirely new and enjoyable experience with each bowl.

Questions About Recipes

→ Can I use other vegetables in this recipe?

Absolutely! Feel free to substitute with any seasonal veggies you like, such as sweet potatoes, asparagus, or even kale.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold.

→ Is tahini dressing vegan?

Yes, tahini is made from sesame seeds and is dairy-free, making the dressing vegan-friendly.

→ Can I make this bowl gluten-free?

Certainly! Just ensure that the quinoa you use is labeled gluten-free, and you're good to go.