Roasted Vegetable Grain Bowl

1. 1
   prep · ~10 min

   Preheat the oven and prep the vegetables.

   1.Preheat oven to 425°F (220°C).

   2.Peel and cube the sweet potato into 1-inch pieces.

   3.Chop the bell pepper, slice zucchini into half-moons, and cut red onion into wedges.
2. 2
   roast · ~25 min

   Season and roast the vegetables.

   1.Spread sweet potato, bell pepper, zucchini, and red onion on a large baking sheet.

   2.Drizzle with olive oil, sprinkle with salt, black pepper, and garlic powder. Toss to coat evenly.

   3.Roast for 25 minutes, flipping halfway, until vegetables are tender and caramelized at the edges.

   TIPDon't crowd the pan — spread vegetables in a single layer so they roast instead of steam.
3. 3
   boil · ~20 min

   Cook the quinoa.

   1.Rinse quinoa under cold water in a fine-mesh sieve.

   2.Combine quinoa, water, and a pinch of salt in a medium saucepan. Bring to a boil.

   3.Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

   4.Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

   TIPFluff with a fork while still hot to keep the quinoa light and separate.
4. 4
   mix · ~2 min

   Whisk together the lemon-tahini dressing.

   In a small bowl, whisk tahini, lemon juice, water, and a pinch of salt until smooth and pourable. Add an extra splash of water if the dressing is too thick.

   TIPThe dressing will thicken as it sits — whisk in a teaspoon of water just before serving if needed.
5. 5
   assemble · ~3 min

   Assemble the grain bowls.

   1.Divide the fluffy quinoa among four bowls.

   2.Top with roasted vegetables and a handful of fresh baby spinach.

   3.Drizzle generously with lemon-tahini dressing.

   4.Scatter toasted pumpkin seeds over each bowl for crunch.

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