Healthy Dinner Lemon Tahini Veggie Bowl

Name: Healthy Dinner Lemon Tahini Veggie Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup broccoli florets; 1 cup bell peppers, diced; 1 cup carrots, sliced; 1 cup cherry tomatoes, halved; 1 cup cooked quinoa; 1/4 cup tahini; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1 clove garlic, minced; Salt and pepper to taste

Highlighted under: Balanced Planning

I always look forward to a hearty meal that doesn't compromise my health, and this Healthy Dinner Lemon Tahini Veggie Bowl does just that. Packed with nourishing vegetables, the creamy tahini dressing adds a delightful touch, and the lemon juice brightens the dish wonderfully. I love how versatile it is, allowing me to use whatever veggies I have on hand. Plus, it’s a perfect make-ahead option for busy weeknights. In just 30 minutes, you can whip this up and elevate your dinner game!

Created by

Francesca Holt

Last updated on 2026-01-14T01:37:35.020Z

Creating this Healthy Dinner Lemon Tahini Veggie Bowl has become a staple in my kitchen. When I first tried it, I was amazed at how the flavors married perfectly together. The combination of roasted veggies with the nutty tahini sauce is genuinely satisfying, making it hard to believe it’s actually healthy! One thing I learned is to roast the veggies until they caramelize; this brings out their natural sweetness.

I also enjoy experimenting with different veggies based on the season. The dish offers a beautiful array of colors and textures, making it not only nutritious but visually appealing too. Serving it warm or cold is delightful, making leftovers a great option for lunch. Don't skip the lemon juice; it truly elevates the entire bowl!

Why You Will Love This Recipe
Nutritious ingredients packed with vitamins and minerals
Creamy tahini dressing that enhances every bite
Easily customizable with your favorite seasonal vegetables

Choosing the Right Vegetables

For this Healthy Dinner Lemon Tahini Veggie Bowl, the beauty lies in its versatility. While the recipe suggests broccoli, bell peppers, carrots, and cherry tomatoes, you can easily swap in seasonal favorites. Think zucchini, asparagus, or snap peas for a fresh twist. If you opt for denser vegetables, like sweet potatoes or Brussels sprouts, adjust your roasting time to ensure they cook evenly alongside the quicker-cooking veggies. Aim for a balance of colors and textures to keep both your plate and palate excited.

When selecting your veggies, look for vibrant colors and firm textures, which indicate freshness. If you’re short on time, consider using frozen vegetables—they're often just as nutritious as fresh, and can be roasted directly from the freezer. Just remember to adjust the roasting time since they may release more moisture when cooking, requiring a slightly longer bake to achieve that perfect crisp.

Perfecting the Tahini Dressing

The tahini dressing is a key element of this dish, bringing a creamy richness that complements the roasted vegetables. When whisking your tahini, be sure to use a quality brand that has a smooth consistency. If it's too thick, gradually add water—one teaspoon at a time—until it reaches a drizzle-able consistency. This dressing not only enhances the flavors but also provides healthy fats that help keep you full, making this bowl a satisfying meal.

I like to add a pinch of cumin or a dash of smoked paprika to the tahini dressing for an extra layer of flavor. This small addition can transform the dressing from simple to spectacular. After preparing, let the dressing sit for a few minutes before serving; this allows the flavors to meld together beautifully. If you have leftovers, store the dressing in an airtight container for up to a week, adding a touch of water to reconstitute it if it thickens.

Storing and Serving Suggestions

This veggie bowl is perfect for meal prep and can be stored in the refrigerator for up to four days. Store the tahini dressing separately to keep the vegetables fresh and crispy. When you’re ready to eat, simply reheat the quinoa and veggies in the microwave for about 1-2 minutes. A sprinkle of fresh herbs like parsley or cilantro just before serving can add a burst of flavor that makes the dish feel fresh and vibrant.

To keep the meal exciting throughout the week, consider serving variations. You can add a protein like grilled chicken, chickpeas, or tofu for a heartier option. Alternatively, try layering the components into wraps or lettuce cups for a fun lunch or snack. Each way you serve it, the tangy tahini dressing paired with roasted veggies will keep your taste buds delighted!

Ingredients

Gather the following ingredients for your Healthy Dinner Lemon Tahini Veggie Bowl:

Veggies

1 cup broccoli florets
1 cup bell peppers, diced
1 cup carrots, sliced
1 cup cherry tomatoes, halved
1 cup cooked quinoa

Tahini Dressing

1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste

Mix everything well in a bowl before serving!

Instructions

Follow these steps to create your delicious Veggie Bowl:

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the broccoli, bell peppers, and carrots in olive oil, salt, and pepper. Lay them out on a baking sheet and roast for 20 minutes until tender and slightly browned.

Prepare the Quinoa

While the veggies are roasting, prepare the quinoa according to package instructions. Usually, this takes about 15 minutes.

Make the Tahini Dressing

In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and pepper until smooth. If it's too thick, add a little water to achieve your desired consistency.

Assemble the Bowl

Once everything is ready, start with a base of quinoa, add the roasted veggies, and drizzle with the tahini dressing. Top with cherry tomatoes.

Enjoy your colorful and healthy dinner!

Pro Tips

Feel free to add your favorite nuts or seeds for extra crunch and nutrition. Avocado slices can also be a delightful addition to make it creamier.

Scaling the Recipe

If you want to feed a larger crowd, this recipe can easily be scaled up. Simply double or triple the amount of veggies and quinoa, keeping the dressing measurements proportional. Roasting multiple sheets of vegetables may require a few extra minutes in the oven, so keep a close eye to avoid overcooking. Aim for a slight char on the edges for added flavor.

Oppositely, if you're cooking for one or two, you can prepare smaller portions and enjoy the leftovers. The quinoa and tahini dressing store well, allowing you to mix and match with different veggies each day. This helps to minimize food waste and keeps your meals interesting.

Troubleshooting Roasted Vegetables

Roasting vegetables is all about timing and temperature. If your veggies end up soggy rather than crispy, it may be due to overcrowding on the baking sheet. Make sure there is enough space between each piece to allow for proper air circulation. A good rule of thumb is to use two baking sheets if you're working with a large batch.

On the other hand, if you find that your vegetables are browning too quickly, reduce the oven temperature by 25°F (about 15°C). Keep monitoring them and give them a gentle stir halfway through roasting to ensure even cooking. The goal is tender veggies that are golden and caramelized without being burnt.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to swap in any seasonal vegetables you like or have on hand.

→ How long does the tahini dressing last?

The dressing can be stored in the refrigerator for up to a week. Just give it a good stir before using.

→ Can I make this dish vegan?

Yes, this recipe is already vegan-friendly! The tahini dressing is plant-based.

→ Is quinoa necessary for this recipe?

While quinoa adds a nice protein boost, you can replace it with brown rice or even omit it for a lower-carb option.