If you’re anything like me and love a vibrant, nutrient-packed meal that’s as beautiful as it is delicious, you are going to fall head over heels for this Vegan Quinoa & Roasted Veggie Salad Bowl with Tahini Dressing Recipe. This bowl brings together the nutty goodness of quinoa, the sweet, caramelized flavors of roasted veggies, and the creamy, tangy zing of tahini dressing in one wholesome, colorful explosion. It’s a perfect harmony of textures and flavors that will keep you coming back for more, whether you’re looking for a satisfying lunch, dinner, or meal prep magic.
Ingredients You’ll Need
Simple ingredients are the heart and soul of this salad bowl. Each one plays a unique role, whether it’s adding vibrant color, a satisfying crunch, or layers of flavor that make this dish truly unforgettable.
- Cooked Quinoa: This protein-packed grain creates a fluffy and nutty foundation for the bowl.
- Chickpeas: They add a creamy texture and a boost of plant-based protein and fiber.
- Sweet Potato: Cubed and roasted to bring a tender sweetness that balances the savory elements.
- Red Bell Pepper: Sliced and roasted for a smoky crunch and vibrant color.
- Avocado: Provides a buttery richness that complements the tangy tahini dressing perfectly.
- Cucumber: Adds a refreshing, crisp bite to keep the bowl light and fresh.
- Cherry Tomatoes: Bursting with juiciness and a touch of acidity to brighten each bite.
- Baby Spinach or Kale: Earthy greens that add both texture and nutrition.
- Olive Oil: For roasting and bringing all the roasted veggies together with a silky finish.
- Smoked Paprika: Gives a subtle smoky depth to the roasted vegetables.
- Salt and Black Pepper: Essential seasonings that enhance all the natural flavors.
- Tahini: A creamy sesame seed paste that forms the luscious base of the dressing.
- Lemon Juice: Brightens the dressing with citrusy freshness.
- Maple Syrup: Adds a hint of sweetness to balance the tang.
- Garlic Powder: For a gentle savory kick in the dressing.
- Water: Thins the tahini dressing to a drizzling consistency.
How to Make Vegan Quinoa & Roasted Veggie Salad Bowl with Tahini Dressing Recipe
Step 1: Get Your Oven Ready
Start by preheating your oven to 400°F (200°C) and preparing a baking sheet with parchment paper. This quick step sets the stage for perfectly roasted vegetables that will bring so much flavor and texture to your bowl.
Step 2: Prep and Season Your Veggies
Toss the cubed sweet potatoes and sliced red bell pepper with olive oil, smoked paprika, and a pinch of salt and black pepper. This simple seasoning brings out their natural sweetness while adding warmth from the paprika. Spread them evenly on your baking sheet to ensure even roasting.
Step 3: Roast to Perfection
Place the baking sheet in the preheated oven and roast the veggies for 20 to 25 minutes, flipping halfway through. The goal is tender, golden edges that give you those delightful caramelized bites that make roasted vegetables irresistible.
Step 4: Build Your Bowl
In each serving bowl, layer cooked quinoa as the base, then add your beautifully roasted veggies, rinsed chickpeas, diced cucumber, fresh baby spinach or kale, creamy avocado slices, and juicy cherry tomatoes. The combination creates a stunning palette of colors and textures that will make your mouth water.
Step 5: Whisk the Tahini Dressing
In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic powder, and enough water to reach a smooth, creamy, pourable consistency. This dressing is the magic touch that brings a tangy, nutty, and slightly sweet element to the bowl, making every bite sing.
Step 6: Dress and Garnish
Drizzle your tahini dressing generously over each bowl. Feel free to add a sprinkle of your favorite seeds or fresh herbs as a garnish for an extra pop of texture and flavor.
Step 7: Serve or Store
This dish is amazing fresh but also holds up beautifully if you want to chill it for a refreshing meal prep option. Just cover and refrigerate to enjoy later.
How to Serve Vegan Quinoa & Roasted Veggie Salad Bowl with Tahini Dressing Recipe
Garnishes
To make your salad bowl look and taste even more special, sprinkle it with toasted pumpkin seeds, sesame seeds, or freshly chopped parsley or cilantro. These add a little crunch, herbal brightness, and a lovely finishing touch.
Side Dishes
This bowl stands proudly on its own, but if you want to complement it, light sides like warm pita bread, roasted garlic hummus, or a simple bowl of steamed greens pair beautifully without overshadowing the main event.
Creative Ways to Present
For a fun twist, serve this salad in edible bowls made from hollowed-out bell peppers, or layer ingredients in a mason jar for an on-the-go meal. You can also turn it into a wrap by stuffing the ingredients into a large collard green leaf or a tortilla for picnic-ready bites.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad and dressing separate if possible. Store the quinoa and roasted veggies in airtight containers in the fridge for up to 3 days. Avocado slices are best added fresh, but you can store them with a little lemon juice to slow browning.
Freezing
This salad bowl is best enjoyed fresh or refrigerated since freezing may alter the texture of the veggies and fresh produce. However, you can freeze cooked quinoa and chickpeas separately for meal prep convenience.
Reheating
Gently warm the roasted veggies and quinoa in a skillet or microwave when ready to eat. Add fresh ingredients like avocado, cucumbers, and dressing right before serving to keep everything vibrant and crisp.
FAQs
Can I use another grain instead of quinoa?
Absolutely! Brown rice, farro, or bulgur work wonderfully as alternatives, offering different textures and flavors that adapt well to this salad bowl concept.
Is this salad bowl gluten-free?
Yes, the Vegan Quinoa & Roasted Veggie Salad Bowl with Tahini Dressing Recipe is naturally gluten-free, making it a great choice for those with gluten sensitivities.
How can I make this salad more filling?
Adding extra chickpeas or even some roasted tofu can boost the protein content and make the salad even more satisfying as a complete meal.
What can I substitute for tahini?
If you don’t have tahini on hand, you can substitute with sunflower seed butter or a smooth almond butter for a similarly creamy texture with a different nutty twist.
Can I prepare this recipe without roasting the vegetables?
While roasting brings out beautiful flavors and textures, you can use raw or lightly sautéed veggies if you’re short on time. Just adjust seasoning accordingly to maintain the balance.
Final Thoughts
I genuinely hope you give this Vegan Quinoa & Roasted Veggie Salad Bowl with Tahini Dressing Recipe a try—it has become one of my go-to meals because it’s easy, nourishing, and incredibly delicious. Whether you’re cooking for yourself or entertaining friends, this salad bowl is sure to impress and satisfy every time.
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Vegan Quinoa & Roasted Veggie Salad Bowl with Tahini Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Vegan, Plant-based, American
- Diet: Vegan
Description
A vibrant and nutritious vegan salad bowl featuring roasted sweet potatoes and bell peppers, protein-rich chickpeas, fresh vegetables, and a creamy tahini dressing. Perfect as a wholesome, plant-based meal packed with flavor and texture.
Ingredients
Salad Ingredients
- 2 cups cooked quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large sweet potato, cubed
- 1 red bell pepper, sliced
- 1 avocado, sliced
- 1/2 cucumber, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach or kale
Roasting & Seasoning
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Dressing
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- 1/2 teaspoon garlic powder
- 2–3 tablespoons water (to thin dressing)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Prepare vegetables: Toss the cubed sweet potato and sliced bell pepper with olive oil, smoked paprika, salt, and pepper, making sure they are evenly coated.
- Roast vegetables: Spread the seasoned sweet potato and bell pepper evenly on the baking sheet and roast in the oven for 20–25 minutes, flipping halfway through, until the vegetables are tender and golden brown.
- Assemble salad bowls: In serving bowls, layer the cooked quinoa, roasted sweet potato and bell pepper, chickpeas, diced cucumber, baby spinach or kale, sliced avocado, and halved cherry tomatoes.
- Make dressing: Whisk together tahini, lemon juice, maple syrup, garlic powder, and water until the mixture is smooth and creamy. Adjust water to reach desired consistency.
- Add dressing: Drizzle the tahini dressing generously over each salad bowl and garnish with optional seeds or fresh herbs if desired.
- Serve: Serve immediately for a warm, fresh meal or chill the bowls for a refreshing meal prep option later.
Notes
- For added crunch, sprinkle with toasted pumpkin seeds or chopped nuts just before serving.
- Substitute kale for spinach if preferred for a heartier texture.
- To make this salad nut-free, use sunflower seed butter instead of tahini.
- This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep.
- Adjust seasoning and dressing ingredients according to taste preferences.
