Roasted Root Vegetable Bowl

Experience a wholesome and vibrant meal with this Roasted Root Vegetable Bowl. Featuring perfectly caramelized carrots, beets, turnips, and parsnips served over a bed of fluffy quinoa and finished with a creamy tahini drizzle, this dish is a nourishing choice for either a quiet lunch or a hearty vegetarian dinner.

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Roasting root vegetables brings out their natural sweetness, creating a beautiful depth of flavor that pairs perfectly with the light, nutty texture of the quinoa. This bowl is designed to be both satisfying and easy to assemble, offering a modern take on vegetarian comfort food.

Ingredients

• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 medium beets, peeled and cut into 1-inch pieces
• 2 medium turnips, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 1 tsp dried thyme or rosemary (optional)
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• ½ tsp salt
• ⅓ cup tahini
• 2 tbsp lemon juice
• 2 tbsp water (plus more as needed)
• 1 clove garlic, minced
• ½ tsp salt
• 1 tsp maple syrup or honey (optional)
• 2 tbsp chopped fresh parsley
• 2 tbsp toasted pumpkin seeds or sunflower seeds (optional)

Instructions

Step 1: Preheat and Prepare

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2: Season the Vegetables

In a large bowl, toss the carrots, beets, turnips, and parsnips with olive oil, salt, pepper, and dried herbs if using.

Step 3: Roast

Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, stirring halfway, until golden and tender.

Step 4: Cook the Quinoa

Meanwhile, 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.

Step 5: Make the Sauce

For the tahini sauce, 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, if desired.

Step 6: Assemble and Serve

To serve, divide quinoa among 4 bowls. Top with roasted vegetables. Drizzle with tahini sauce and garnish with parsley and seeds.

Zusatztipps für die Zubereitung

To ensure even roasting, cut all vegetables into uniform 1-inch pieces. Be sure to rinse the quinoa thoroughly before cooking to remove any natural bitterness. If you are looking to increase the protein content, consider adding chickpeas or a poached egg to the finished bowl.

Varianten und Anpassungen

This recipe is highly versatile; you can swap the carrots or turnips for other root vegetables like sweet potatoes or rutabaga. For the sauce, adjust the water content to reach your preferred thickness, and choose between maple syrup or honey to balance the acidity of the lemon.

Serviervorschläge

Serve this warm bowl alongside a crisp Sauvignon Blanc for a delightful dinner pairing. Alternatively, it works beautifully with a warm herbal tea for a cozy, light lunch.

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This Roasted Root Vegetable Bowl is a testament to the beauty of simple, seasonal ingredients. Whether enjoyed as a post-work meal or a prepped lunch, it provides a balanced and flavorful experience that will keep you coming back for more.

Recipe FAQs

→ Can I prepare the vegetables ahead of time?

Yes, you can peel and chop the root vegetables up to 2 days in advance. Store them in an airtight container with cold water in the refrigerator to prevent oxidation. Drain and pat dry before roasting.

→ What other vegetables work well in this bowl?

Sweet potatoes, rutabaga, butternut squash, and regular potatoes all roast beautifully alongside the traditional root vegetables. You can also add Brussels sprouts or red onion for extra variety and flavor.

→ How do I store leftovers?

Keep components separate in airtight containers in the refrigerator for up to 4 days. Reheat vegetables in the oven at 350°F for 10 minutes to restore their caramelized exterior. Store tahini sauce separately and whisk before serving.

→ Can I make this protein-rich?

Absolutely. Add roasted chickpeas during the last 15 minutes of cooking, top with a poached egg, or serve alongside grilled chicken or tofu. Hemp seeds sprinkled on top also add plant-based protein.

→ Is quinoa necessary or are there alternatives?

While quinoa works perfectly, you can substitute with brown rice, farro, wheat berries, or even serve the roasted vegetables over greens for a lighter version. Just adjust cooking time accordingly.

→ My tahini sauce is too thick, what should I do?

Simply add additional water, one teaspoon at a time, whisking constantly until you reach your desired consistency. The sauce should be drizzleable but still coat the back of a spoon.