Lemon Tahini Quinoa Bowls with Roasted Vegetables

By Judi Bushala | December 14, 2020
Makes 4 bowls
When it comes to bowls, when you have homemade, fresh ingredients, any combination works just great. I usually put together different bowls using whatever I have on hand in the fridge. Leftover sweet potatoes? Kalamata olives? Lemon Tahini Dressing? Add them all to a bowl and dig it. It always works, no matter what I seem to throw together. Experiment on your own, or try this one!


Our Favorite Hummus Roasted Chickpeas Lemon Tahini Dressing 2 cups Brussels sprouts, ends trimmed, sliced in half
1  red onion, quartered and then quartered again
2  sweet potatoes, skin left on and cubed
1 teaspoon granulated garlic
1 teaspoon sea salt
10 turns freshly ground black pepper
4 cups quinoa, frozen and thawed
1 head Romaine lettuce, shredded
1  avocado, ripe, cut into slices
1/3 cup Kalamata olives, or as much as you’d like


  1. First, prepare Our Favorite Hummus, the Roasted Chickpeas and the Lemon Tahini Dressing ahead of time, using the recipes and instructions below. That way, you can just pull them out when you're ready to make your bowls!

  2. Preheat the oven to 375° F and line a baking sheet with parchment paper.

  3. Place the Brussels sprouts, red onion, and sweet potato in a bowl, and sprinkle with garlic, salt, and pepper. Give it a good toss to combine.

  4. Place the Brussels sprouts and sweet potato on the prepared baking sheet and set the red onion aside. Roast the Brussels sprouts and sweet potato on the middle rack for about 20-25 minutes and then add the red onion to the baking sheet and continue roasting for another 20 minutes.

  5. After 20 minutes, check the Brussels sprouts and sweet potato. You’ll know they are done when you can easily poke them with a fork. They should also be nicely browned. The red onion is done when its browned and has softened.

  6. If you’d like, heat up your quinoa in a sauté pan over the stove. I like mine a bit warm. You could also pop it in the microwave for a minute.

  7. Time to build your bowls! Grab 4 serving bowls.

  8. Add a nice big handful of Romaine to each bowl, making a little nest. Place a scoop of quinoa on top of the lettuce in each bowl, and then arrange scoops of Brussels sprouts, sweet potato, red onion, and chickpeas around the top of the Romaine. Add a few avocado slices to each bowl and a dollop of Hummus in the middle. Top all of that with the olives. Drizzle everything with our Lemon Tahini Dressing and serve more on the side. What a flavor bomb!

Recipe Notes

Feel free to roast other veggies as well, such as cauliflower and broccoli.

Instead of using frozen quinoa, you can also use uncooked quinoa and cook it according to packaged directions.

For the Our Favorite Hummus:


1 15 oz. can garbanzo beans, rinsed and drained
1/3 cup tahini
4 tablespoons water
1/2 teaspoon ground cumin
3/4 teaspoon sea salt
2 cloves garlic, peeled and left whole
3 tablespoons freshly squeezed lemon juice
1 handful fresh Italian flat-leaf parsley, chopped, for garnish
1 sprinkle smoked paprika, for garnish


  1. First, try to remove all or most of the skins on the garbanzo beans by placing them in a clean dish towel and gently rubbing them with your hands, being careful not to break them up too much—only because things can get messy. Then, pick the skins off as many garbanzo beans for which you have the patience. I usually get about 90% of them removed. This step is not necessary, but it will make your hummus extra creamy.

  2. Next, add your garbanzo beans, tahini, water, cumin, salt, garlic, and lemon juice to a food processor and blend until smooth. The longer you blend, the creamier! You may have to pause and scrape down the sides once or twice as you go. If it seems too thick, add a bit more water. Depending on the thickness of your tahini, you may need to add 2-4 more tablespoons of water.

  3. Taste and adjust the salt and seasonings. Garnish with chopped fresh parsley and a sprinkle of smoked paprika.

Recipe Notes

Serve with our Baked Pita Crunchers, cucumber rounds, baby carrots, or your favorite veggies.

For the Roasted Chickpeas:


1 15 oz. can garbanzo beans, drained and rinsed, don’t pat dry
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1/2 teaspoon chili powder
1/2 teaspoon granulated onion
1/2 teaspoon sea salt


  1. Preheat the oven—or toaster oven—to 425° F.

  2. Place your chickpeas in a bowl and toss them with all of the spices. Spread them out on a baking sheet and pop it into the oven. Bake for about 30-35 minutes, tossing a couple of times as they bake. Check them every now and then, and if you want them crispier leave in a bit longer. When they’re done, turn the oven off and leave chickpeas in the oven for another 10 minutes.

  3. Let them cool a bit before eating them all!

For the Lemon Tahini Dressing:


1/2 cup tahini
1/4 cup water
2 cloves garlic, peeled and roughly chopped
3 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon sea salt, more to taste
3/4 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper


  1. Place all of the ingredients into a high-speed blender and blend until creamy and smooth, about one minute.

  2. Taste and adjust the salt. If it’s a little thick, add a splash of water and blend again. Once you’ve got your dressing to a good consistency, go ahead and drizzle it over whatever you’re eating and enjoy!

Recipe Notes

Store leftovers in an air-tight container in the fridge for up to 5 days.

Tahini can be inconsistent because the oil in it separates from the sesame paste as it sits. You’ll need to stir it up every time you use it to make sure it’s completely blended before using. You can also blend the entire container of tahini in a blender and then pour it back into the original container to help it from separating.

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