Roasted Winter Veggie Quinoa with Maple Tahini
Winter calls for cozy, nourishing meals that are both vibrant and satisfying. Enter the Roasted Winter Veggie Quinoa with Maple Tahini — a dish packed full of hearty roasted vegetables, fluffy quinoa, and a luscious maple tahini sauce that ties everything together with a subtle sweetness and a creamy finish. This recipe not only brings warmth to the table but also fills your kitchen with inviting aromas that make it feel like home. Whether you’re meal prepping for the week or looking for a wholesome weeknight dinner, this bowl offers a perfect balance of flavors and textures that will keep you coming back for more.
Why This Recipe Belongs in Your Rotation
This Roasted Winter Veggie Quinoa with Maple Tahini is more than just a meal — it’s a celebration of winter’s best veggies roasted to perfection, paired with protein-packed quinoa and a dreamy, nutty maple tahini drizzle. Here’s why you’ll want to make this regularly:
– Comforting and nutritious: The roasted sweet potato, carrot, and bell pepper provide natural sweetness and a good dose of vitamins, while quinoa offers plant-based protein and fiber.
– Simple but impressive: Minimal ingredients, straightforward steps, yet stunning in flavor and presentation.
– Versatile: Serve it as a main, a side, or even a packed lunch. Add greens or nuts to customize.
– Plant-forward and naturally gluten-free: Ideal for a variety of dietary preferences.
– Made with pantry staples: No need for fancy ingredients or hard-to-find items.
This recipe is a perfect example of how simple ingredients can come together to create a dish that feels indulgent without being heavy.
What We’re Using
- 1 cup quinoa, rinsed: A nutrient-dense grain that cooks fluffy and light, providing a lovely base.
- 2 cups vegetable broth: Adds extra flavor to the quinoa as it cooks.
- 1 medium sweet potato, peeled and diced: Adds natural sweetness and vibrant color.
- 1 medium carrot, peeled and diced: Offers earthiness and crunch when roasted.
- 1 bell pepper, diced: Brings a subtle sweetness and freshness.
- 1 onion, chopped: Adds depth and caramelized sweetness when roasted.
- 2 tablespoons olive oil: For roasting the veggies and adding richness.
- Salt and pepper to taste: Essential for seasoning and enhancing flavors.
- 1/4 cup tahini: Creamy sesame paste that forms the base of the sauce.
- 3 tablespoons maple syrup: Brings a gentle sweetness to the tahini sauce.
- 1 tablespoon lemon juice: Adds brightness and balances the sauce.
- 2 cloves garlic, minced: Adds a savory kick to the tahini dressing.
- 1/4 cup water: To thin out the tahini sauce to a perfect drizzle consistency.
- Fresh parsley for garnish: Provides a fresh herbal note and vibrant color.
Cook’s Kit
- Baking sheet: For roasting the winter vegetables evenly.
- Medium saucepan: To cook the quinoa in vegetable broth.
- Mixing bowl: To whisk together the maple tahini sauce.
- Knife and cutting board: For prepping veggies.
- Measuring cups and spoons: For accuracy in ingredients.
- Spatula or wooden spoon: For mixing and tossing veggies.
How to Prepare Roasted Winter Veggie Quinoa with Maple Tahini
Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C). While it warms up, rinse 1 cup of quinoa under cold water using a fine mesh sieve. This step removes the natural bitterness from the quinoa’s coating.
Step 2: Roast the Vegetables
In a large bowl, toss the peeled and diced sweet potato, carrot, diced bell pepper, and chopped onion with 2 tablespoons of olive oil, salt, and pepper. Spread the veggies out evenly on a baking sheet in a single layer. Roast for about 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized on the edges.
Step 3: Cook the Quinoa
While the vegetables roast, bring 2 cups of vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for 15 minutes or until the broth is fully absorbed. Remove from heat and fluff with a fork.
Step 4: Make the Maple Tahini Sauce
In a small bowl, whisk together 1/4 cup tahini, 3 tablespoons maple syrup, 1 tablespoon lemon juice, 2 minced garlic cloves, and 1/4 cup water. Whisk until smooth and creamy. Adjust the consistency by adding a little more water if needed — it should be pourable but not too runny.
Step 5: Assemble the Bowl
In serving bowls, layer the fluffy quinoa and top generously with the roasted winter veggies. Drizzle with the maple tahini sauce and garnish with freshly chopped parsley.
Step 6: Serve and Enjoy
Serve warm or at room temperature. This dish pairs beautifully with a crisp green salad or warm flatbread if you’d like a little extra on the side.
No-Store Runs Needed
- Quinoa is a pantry staple in most kitchens and keeps well for months.
- Sweet potatoes, carrots, bell peppers, and onions are common vegetables that can be found year-round.
- Olive oil, tahini, maple syrup, and lemon juice are often part of a well-stocked kitchen.
- Garlic and fresh parsley can be substituted with garlic powder and dried parsley if fresh is unavailable.
- Vegetable broth can be homemade or store-bought and stored in the freezer or fridge.
Frequent Missteps to Avoid
- Skipping the quinoa rinse: Not rinsing quinoa can result in a bitter taste.
- Overcrowding the baking sheet: Roasting veggies too close together causes steaming instead of caramelizing.
- Not fluffing quinoa: Fluffing keeps quinoa light and prevents clumping.
- Making the tahini sauce too thick or thin: Adjust water slowly to get a creamy, pourable sauce.
- Underseasoning: Remember to taste and adjust salt and pepper for the best flavor.
Store, Freeze & Reheat
This Roasted Winter Veggie Quinoa with Maple Tahini stores wonderfully in the fridge for up to 4 days. Keep the quinoa and roasted veggies in an airtight container, and store the maple tahini sauce separately to prevent it from thickening too much.
To reheat, warm the quinoa and veggies gently in the microwave or on the stovetop, adding a splash of water if needed to maintain moisture. Drizzle with the tahini sauce just before serving.
While freezing cooked quinoa and veggies is possible, the texture of the roasted vegetables may change slightly. For best results, freeze the components separately and thaw overnight in the fridge before reheating.
Common Qs About Roasted Winter Veggie Quinoa with Maple Tahini
Can I use other vegetables for this recipe?
Absolutely! This recipe is very flexible. Feel free to swap in other winter veggies like Brussels sprouts, parsnips, or butternut squash. Just make sure to cut them into similar sizes to ensure even roasting.
Is the maple tahini sauce sweet or savory?
The sauce strikes a beautiful balance between sweet and savory. The maple syrup adds a gentle sweetness which is balanced by the tang of lemon juice and the earthiness of tahini. Garlic adds a subtle savory depth, making it a perfect complement to the roasted vegetables.
Can I make this recipe ahead of time?
Yes! You can roast the vegetables and cook the quinoa a day or two ahead. Store them separately in airtight containers, and prepare the tahini sauce just before serving for the freshest flavor and best texture.
Is quinoa gluten-free and suitable for all diets?
Quinoa is naturally gluten-free and is a fantastic option for those avoiding gluten. It’s also high in protein and fiber, making it a nutritious choice for many dietary needs.
Time to Try It
There’s something truly special about the harmony of roasted winter vegetables, fluffy quinoa, and a luscious maple tahini sauce all coming together in one bowl. Whether you’re craving a nourishing lunch or a comforting dinner, this Roasted Winter Veggie Quinoa with Maple Tahini fits the bill perfectly. It’s simple to make, delicious to eat, and bursting with seasonal flavors that celebrate the best of winter produce. So grab your ingredients, preheat that oven, and get ready to dive into a bowl of wholesome goodness that’s as satisfying as it is beautiful. You’ll find this recipe quickly becomes a treasured staple in your kitchen rotation. Enjoy every bite!
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Roasted Winter Veggie Quinoa with Maple Tahini
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Rinse 1 cup of quinoa under cold water using a fine mesh sieve to remove its natural bitterness.
- In a large bowl, toss the peeled and diced sweet potato, carrot, diced bell pepper, and chopped onion with 2 tablespoons of olive oil, salt, and pepper.
- Spread the veggies evenly on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized on the edges.
- While the vegetables roast, bring 2 cups of vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until broth is absorbed. Remove from heat and fluff with a fork.
- In a small bowl, whisk together 1/4 cup tahini, 3 tablespoons maple syrup, 1 tablespoon lemon juice, 2 minced garlic cloves, and 1/4 cup water until smooth and creamy. Adjust consistency with more water if needed.
- In serving bowls, layer the fluffy quinoa and top generously with the roasted winter veggies. Drizzle with the maple tahini sauce and garnish with freshly chopped parsley.
- Serve warm or at room temperature, optionally with a crisp green salad or warm flatbread.
Notes
- Rinse quinoa thoroughly to remove bitterness for the best flavor.
- Avoid overcrowding the baking sheet to ensure vegetables roast properly instead of steaming.
- Adjust the maple tahini sauce consistency slowly by adding water to achieve a perfect drizzle.
- Store quinoa and roasted veggies separately from the sauce to maintain texture when reheating.
- Feel free to swap in other winter vegetables like Brussels sprouts or butternut squash for variety.
