Roasted Vegetable & Quinoa Harvest Bowls

I was looking for a vegan recipe that included pomegranate and found your recipe. This dish is very flexible – I had cauliflower and sweet potato as I didn’t have brussel sprouts and ordinary potato. It was very tasty and my family loved it, and so did I! The dressing is amazing! Thank you for sharing and will keep you on my fave list!

My husband and I recently went vegetarian. I’ve been cooking new meals for almost a month now out of a couple cook books. This recipe is Amazing! It has been one of the easiest and quickest recipes I’ve made lately! My husband, myself and our 10 year old ate this up with zero leftovers. We really enjoyed the suggestion of parsley and thyme at the end. Great, great recipe. Now I have to put this in my rotation. Thank you ?

I made this with some Substitutions because it’s all I had: frozen beans and carrots, tri coloured quinoa, Italian seasoning, and lemon juice and it Still turned out amazing! It’s sooo good.

Just made these for my lunches this week and they are delicious. I doubled the recipe and used sweet potatoes instead of yellow. I also put half an avocado on top instead of the sauce because it was a little sweet for me! I will be making these again, thanks Dana!

Made this tonight for dinner. I cooked the quinoa in chicken stock and that made it much more flavorful. The switch of white potatoes to sweet potatoes was key as they were my favorite vegetable. Also added broccoli and cauliflower. Did not add maple syrup to the vegetables as I was concerned about it being too sweet. Dressing was delicious with just 2 tablespoons of maple syrup. Feeling it needs something else. Next time I am planning to try adding roasted garlic to the quinoa. Happy my husband liked it and I can try different variations.

This was soooo good! With the first bite, I was like, this is just ok. Probably 3 bites in, I decided it was very good. I’ve spent much of this afternoon thinking about it and wanting more! It was a lot sweeter than I’m used to for a meal, but not overly so. I could see making this without the maple syrup on the veggies to get more savory with the sweet. This is the best recipe I’ve tried from this site so far and definitely simpler than the others I’ve tried. Will definitely make again!

PS, what else do you do with the dressing? I have so much of it!!

OMG, Fabulous!! I made this today for an elderly couple I cook for , but now I have to make it again for myself!! I love the complex flavors yet it is “clean” eating and healthy! I made it with sweet potato as that has even more nutrients than the baby white potatoes but it is still so yummy! Thank you!

This bowl was a real hit with my guests, sis and bro-in-law, and hubby. I added Sriracha Smoked Tofu cubes. I did put two tbsp of maple syrup in the tahini sauce which was so thick after blending it with my Vitamix, that I had to add a bit more than 3 tbsp of lemon juice and a splash of water to dilute it a bit. I also did put more salt than a few pinches as the tahini was a too sweet to my taste. The end result was scrumptious ! Thanks, Dana!

I stuck to the recipe, except for adding some sweet potato. Was SO delicious. Enjoyed it a lot. Thank you!

This was seriously an A+ meal on all fronts for me: fluffy quinoa, crispy brussel sprouts, tender carrots, and potatoes all tied together with a frickin good tahini sauce. I followed the directions closely and it yielded perfect results! I served this with a piece of broiled salmon that had a brown sugar and mustard glaze and it was a match made in heaven. I am preparing to go vegetarian during Lent and will keep this harvest bowl on a steady rotation!
P.S My boyfriend gave me a high five after his first bite :)

I made this last week and it was so good that I’m making it again today! Its so simple yet so delightful. I didn’t put maple syrup on the veggies but other than that I followed the recipe to a T. :)

This is really nice, lovely flavours, so delicious! Devided it into four and put the tahini sauce on the one I had the first night then will add it each night I have it. Had to add more water than stated, lovely tahini sauce. Will defo make this again!

I’ve always loved everything I’ve ever made of yours, but for some reason the sauce was not good. Couldnit have been my particular tahini? The consistency was super thick , and the color dark. It looked nothing like the color or consistency of the drizzled sauce in your pictures. I had to add a lot to make it yummier and lots of water to thin it down. ??‍♀️

Delicious! I made this twice – once with the veggies on hand, sweet potatoes and beets. It was delicious. Today I made it just as recipe is written. Delicious! My husband uses the tahini dressing, I like it plain with just a tad of salt and pepper. Your recipes are always delicious, amazing and nutritious. Thank you Dana!

I just commented on this talking about my worries regarding tahini, but i just realized your tahini sauce looks much lighter in color than mine did. It’s hard to tell but it also looks like it may be thinner. should it be more runny like a dressing? or the consistency of a chilled royal icing? Mine is closer to the latter.

This is my first time using tahini, and the girl at the local grocery store told me to be wary of it due Tibet how bitter it is but the acidity of the lemon with the sweetness of the maple syrup really made it work! It’s so hard for me to find high protein meatless entreés as I am trying to become vegetarian and it’s recipes like this that keep me motivated!

This recipe was AMAZING!! So much flavor! That glaze that helped roast the veggies was delicious! I added sweet potato along with all the other veggies as well as increased the maple syrup and olive oil to tbsp. Of course, I did not have tahini sauce on hand so I used olive oil and lemon juice instead. I have to say I did not expect this recipe to be so packed with flavor! Thanks for all your delicious recipes!!

Feels like I’m eating Christmas !

We all loved this recipe! It was our first time to try tahini and the sauce was delicious!

I am not a huge fan of bowls but decided I should try to like them- and this one is amazing. I’m not a fan of quinoa so I used couscous instead and it’s amazing! I also subbed red and purple potatoes to add even more color, and didn’t have lemon so used lime juice and it was great!

Thanks for this one- it’s definitely in the regular rotation now!

Took a little shortcut by adding water & maple syrup to some hummus I made earlier & it was perfect. Your recipes inspire & satisfy! Thanks!

5 Stars! Made this delicious dish but topped it with a bit of cashew sour cream and BBQ sauce. The sweetness of the veggies roasted with maple syrup makes for a wonderful meal. My husband loved it!

Thank you Dana for another delicious, healthy and easy to make recipe! So hearty, and flavourful. Has become one of my go-to recipes!

Thank you for this recipe!!!!! It is amazing. I don’t like many veggies, but this was soooo good :). I used kale instead of brussels sprouts….because i didn’t have them……and it turned out great. Roasting vegetables makes them so much better. I have never liked carrots (till now) I’m kind of a fussy eater….but today i made this recipe and your carrot ginger smoothie…..which was also good. Thanks again. :) I would give it ten stars if i could.

Another amazing recipe Dana! I replaced the potatoes with dry fried halloumi and instead of quinoa I used a microwave pack of mixed grains, but it still tasted lovely. This is the second time I’ve made the dressing (I used it in the Sweet Potato Buddha Bowl recipe too) and it was lovely. I changed the maple syrup for honey as we didn’t have maple syrup in the house. Don’t forget to add salt to the dressing otherwise it’s a little bland. Can’t wait to have the leftovers for lunch. Thanks!

This was ridiculously good!! Trying to eat more vegetarian options and this will be a staple for me! did everything as the recipe calls for except sweet potato instead of yellow. definitely sharing this one!!

Truly a pleasure to eat because this easy-to-prepare dish leaves you feeling full and satisfied yet not bloated or full of inflammation.

Made this for dinner tonight! I had everything but tahini, substituted peanut butter and it was still a really good sauce! Loved it and will definitely be saving this recipe! I LOVE all your recipes ?

I never leave comments on blogs I get recipes from. Never. This was so good, I had to comment. Yum, very yum.

This recipe was delicious and super easy! I’m definitely going to make this one again!

Delicious and so easy! I wouldn’t say quinoa is my go-to grain, but it was perfect here. Will definitely make this one again!

I think the sauce tasted like peanut butter and jelly on vegetables! I would probably like your alternative you suggest and maybe add yogurt to it. And hey, your photo couldn’t be showing the tahini with maple syrup. It’s white in the photo.

This was outstanding! I added chickpeas tossed with salt, smoked paprika, and olive oil with the potatoes and carrots. Your recipes have made my meat-loving husband a vegan believer. Thank you!

THIS RECIPE IS AWESOME!!! I substituted veggies with what I had on hand, and added Greek yogurt and a little balsamic vinegar to the sauce (the original sauce was yum, I just wanted a slightly thicker consistency with a little more tang ;)
I also added some chopped nuts to the veggies.

Thanks for posting, will definitely be making this again!

i’m a new vegan and have tried several of your recipes that i love. but somehow i wasn’t feeling this one. strangely though, my meat loving husband loved it and went back for seconds. he also normally grumbles about me serving quinoa but somehow loved it when paired with the veggies and sauce…interesting! for the win with my hubz, 5 star rating!

Delicious and satisfying for both myself and my omni hubby (forced into vegan compliance @ home, but I want him to enjoy the food)

Just made this for lunch, substituting a few of the veggies (we had sweet potato, onion, broccoli and red pepper at home). Absolutely delicious and super filling! The tahini dressing is amazing!

Thank you!

I made this for my mom because she was craving roasted vegetables and this dish hit the spot! Will be making this dish again in the near future!

Love this dish. The sauce is perfect !

My family was not a fan of this recipe. I think the turn off was the tahini sauce. I followed the instructions but it just seemed to taste like peanut butter over veggies and rice and was not appetizing. I think a teryaki drizzle would be something I would use if I make this again.

My quinoa came out very mushy although I followed the recipe. Otherwise, it was great and will make again.

Yet another tasty bowl, Dana – I love it! My veggies took a lot longer to roast, so I think next time I’d crank it up to 425*. At the store, they had the tri-color little potatoes, so it added even more color to the bowl. Husband and I both loved this one and will definitely make again!

I just made this for lunch! It was really delicious and so filling. I used honey instead of maple syrup and red quinoa instead of white. Thanks for the recipe!!

I’ve made this twice now and guarantee I’ll be making it again. I eat veg but my husband doesn’t, so always great to find an easy meal we both love!

First time I made it pretty by the recipe and it was great (probably added more maple syrup since I want measuring, but I prefer sweet). This time I added some cauliflower and used tri-color quinoa, and mixed baby potatoes. I didn’t use any pomegranate or fresh herbs to serve either time, my grocery store can be hit or miss, but it was still yummy! Love how flexible the recipe is, you can easily adjust depending on what you have on hand. I’m excited for the leftovers.

Just made this and it was delicious! I boiled the brussel sprouts first for 5 min. to get some of the bitterness out of them and gave the roasted vegetables an extra 10 min. The tahini sauce was so simple but went great with the sweet vegetables and the rice that I made instead of the quinoa. Definitely will make it again.

I’m sixteen years old and like to make dinner for my family a couple times a week. Minimalist Baker is my go-to site for recipes that are GF/veg so everyone has something they can eat. I just made this for dinner and it is SO good! I used carrots, broccoli, and cauliflower (what we had on hand) and tri-color quinoa from Trader Joe’s. The dressing was wonderful too! Anything with tahini wins in my family. Thank you, Dana and John!

I used broccoli instead of potatoes and I added lemon juice to the liquid to roast the veggies in. I liked your tip on sautéing the quinoa before cooking it. I did not think the veggies needed the added tahini sauce because the lemon/olive oil/maple syrup flavor was so good on its own, but the tahini sauce really elevated the flavor. I also baked some chicken breast in a olive oil/lemon juice mixture with garlic because my husband likes added protein. It was very filling! Will make this again.

I made this last night and y’all, this is the bomb! Im eating leftovers now for lunch. SO good!

I have made a batch of this recipe twice for lunches during the week — and yum, it is so good! The second time I used broccoli instead of brussel sprouts, and I loved it both ways. This reheats well and really is perfect for a comforting winter meal. It does take me (quite a lot) longer to make than the time given, and I find the vegetables take about twice as long as described to roast. But it’s simple, and I anticipate making this many more times!

Delicious! I love healthy, easy bowls to make for lunch to bring to work. I added about 1 tbsp of sriracha to the tahini sauce bc I love a spicy kick!

I made this for dinner and it was absolutely amazing! The only sub I made was sweet potatoes for white potatoes. If you’re like me and need a little spice in every dish, touch of cayenne to the roasted veggies does this trick. This is definitely going on my weeknight meal rotation!! And added bonus – the leftover were amazing to take to work for lunch the next day.

This was a very nice easy recipe, and ended up really good. !!! Nice1

My mom suggested this recipe and I wasn’t convinced it would taste good because, you know, healthy and whatnot.
It is. I will actually voluntarily be making this again! So yummy!

I made this last night and loved the flavor! The sauce was out of this world! I used sweet potatoes and broccoli instead of baby yellow potatoes and brussel sprouts. Thanks for posting!

Made this over the weekend and it came out great! Everyone loved it, even the tahini sauce! Ran out of quinoa, so I made with couscous with homemade veg broth and vegan seasoning. Will definitely make again. Everything I’ve made from MB has come out delicious. Everyone thinks I’m a great cook because of Dana! Thank you! ?

This sauce is fantastic! Loved the whole bowl, but the sauce made it. Added some water to make it thinner and easier to stir.

Made this for dinner last night. I love brussel sprouts. This was fabulous. Even my 88 year old mother loved it and she can be pretty picky some days.

Made this for dinner last night. So delicious and filling! Minimalist Baker and Oh She Glows are my absolute favorite vegan food blogs! Never a bad recipe. Thank you!

I made this delicious recipe this evening ….delicious!! I used a combination of white & red quinoa. Certainly a dish I’ll make again. Many thanks Dana!

Made this an early lunch/meal prep item today. It was super easy and resulted in a heartier meal than I was expecting.

It was a little on the bland side (I did not tops with fresh herbs and pom seeds). Next time I will add a little spice and maybe roasted chickpeas. Overall I think this is a great base for a nice healthy lunch.

This was delicious! I didn’t have potatoes, but I substituted cauliflower, and it was so good. That tahini sauce was maybe the best thing I’ve ever tasted :)
I missed the step about incorporating warm water into the sauce, and after the addition of lemon juice, the sauce went from silky to thick and grainy. I’m guessing that the warm water would have prevented that from happening? (It was delicious anyway!) Thank you for another great recipe.

I loveeee Brussels sprouts & carrots. Made this last night without the sauce and potatoes. Used agave instead of maple syrup since I didn’t have any, but it ”twas still delicious.

Thanks for creating great recipies : )

Whoa…this was perfect comfort food for our chilly Chicago winter. I changed up the veggies a little for what we had on hand and personal preferences: carrots, sweet potatoes, parsnips and kale. All the veggies cooked up beautifully in one batch (love crispy kale!) and so yummy I ran for guilt-free seconds. Btw, your 3-ingredient tahini dressing is the bomb!

I really liked this recipe, it was very simple and I love the mix of textures. Thanks

Made this tonight as is for myself so I would have leftovers to eat for the next few days. As soon as I finished, my meat-loving husband got up from the couch to help himself (he had just told me he wasn’t hungry) and proceeded to eat two helpings. I just have a little scrap leftover for lunch tomorrow. Ha! Very tasty. Pic on Instagram with your hashtag.

Just made this and it’s delicious! I just started following you, Dana, and I’m having so much fun with all your recipes! Keep them coming and thank you for sharing your creativity and gift of food!

Sam

This was DELISH!!! Used butternut squash I/o potatoes. The dressing is soooo good! Thanks!

Added in some roasted chickpees, all the family loved it! Thanks!

I made this last night! Only thing was I needed way more than 2 TBSP of water to thin the dressing. I also used sweet potato (instead of regular potatoes) and add in broccoli

I made this last night and it was soooooo good. I could seriously eat this every day!

This was great! It did take a bit longer than stated, as I had to cook the veggies for close to double the time. I have a thermometer in my oven for accuracy, so I’m not quite sure what the issue was. Either way, it didn’t really matter. I also used vegetable broth to cook the quinoa, just because that’s something I always do for a *little* extra flavor, and I used way more veggies than the recipe called for, seeing that a surplus of vegetables is never a bad thing. I’ll definitely add this to my list of favorite recipes. Simple and satisfying as hell.

So, I am feeling very lucky today as I had all the ingredients to this meal in the house. And to top it off, I had precious mini carrots of many colors that needed to be cooked up! We loved it! I kept the tahini sauce on the side for hubby bc I wasn’t sure he would like it. He poured it over everything! I did use 1/3 cup tahini instead of 1/2 (personal preference). I also have the yummiest baby kale super greens from costco, so I sautted some with your tandoori masala spice, sale, pepper and olive oil as a side. I made extra veggies, so tomorrow, I am layering quinoa, kale, veggies, tahini sauce. So good. Clean plates and full bellies all around! Pics on instagram shortly!
Thanks again for a great recipe!
P.S. When I cook it again, I think I am going to try sweet potato instead of mini yellow :-)