Mediterranean Quinoa Power Bowl with Roasted Veggies and Lemon Tahini Drizzle

Ingredients

• 1½ cups dry quinoa (rinsed well)
• 2¾ cups low-sodium vegetable broth
• 1 can (400g) chickpeas, drained and patted dry
• 1 large zucchini, diced into ½-inch cubes
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced
• ½ red onion, roughly chopped
• 2 tablespoons olive oil (divided)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt and black pepper to taste
• 3 tablespoons tahini
• Juice of 1 large lemon (about 3 tablespoons)
• 1 small garlic clove, minced
• 2–3 tablespoons warm water (to thin dressing)
• ½ cup fresh parsley, roughly chopped
• ¼ cup crumbled feta cheese (optional—skip for vegan)
• 2 tablespoons pumpkin seeds

Instructions

1. 1

   Get Your Quinoa Going First

   Add the rinsed quinoa and vegetable broth to a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Kill the heat and let it sit—lid on—for another 5 minutes. Fluff with a fork. Using broth instead of water here makes a real difference in flavor, so don't skip that.

2. 2

   Roast the Veggies and Chickpeas Together

   Preheat your oven to 425°F (220°C). Spread the chickpeas, zucchini, bell pepper, cherry tomatoes, and red onion across a large rimmed baking sheet. Drizzle with 1.5 tablespoons of the olive oil, then sprinkle on the smoked paprika, cumin, garlic powder, salt, and pepper. Toss everything until coated—use your hands, it's faster. Roast for 25–28 minutes, stirring once halfway through, until the chickpeas are slightly crispy and the veggies have some color on them.

3. 3

   Whisk Up the Lemon Tahini Dressing

   While everything's cooking, combine the tahini, lemon juice, minced garlic, and a pinch of salt in a small bowl. Whisk together—it'll seize up and look wrong at first, that's normal. Add warm water one tablespoon at a time until it reaches a pourable, creamy consistency. Taste it. Adjust lemon or salt as needed. This dressing is genuinely the MVP of the whole bowl.

   

4. 4

   Build Your Bowls

   Divide the cooked quinoa between four bowls (roughly ¾ cup cooked quinoa each). Pile the roasted veggie and chickpea mix on top. Drizzle generously with the lemon tahini dressing—don't be shy here. Finish with fresh parsley, pumpkin seeds, and feta if you're using it. Serve immediately or pack it for meal prep (keep the dressing separate until ready to eat).

Substitution Ideas

Storage Tips

Store the assembled bowls (minus the dressing) in airtight containers in the fridge for up to 4 days—this is genuinely one of the best meal-prep lunches I know. The lemon tahini dressing keeps in a small jar in the fridge for up to a week; just give it a stir and add a tiny splash of water to loosen it back up. I don't recommend freezing this one—the roasted vegetables get waterlogged after thawing and lose that satisfying texture.