Pin Brighten up your table with these Grilled Veggie and Quinoa Power Bowls. This Mediterranean-inspired dish is a celebration of fresh, wholesome ingredients, combining the smoky char of grilled zucchini and peppers with fluffy, protein-packed quinoa. Tied together by a creamy lemon-tahini drizzle, it is a satisfying and nutrient-dense meal perfect for a healthy lunch or a vibrant dinner.
Pin The beauty of this bowl lies in the interplay of textures—from the slight crunch of the toasted pepitas to the velvety smoothness of the tahini sauce. By grilling the vegetables, you unlock a natural sweetness and smoky depth that makes this vegetarian main feel truly indulgent and gourmet.
Ingredients
- Quinoa: 1 cup quinoa, 2 cups water, 1/2 teaspoon salt
- Grilled Vegetables: 1 medium zucchini (sliced into 1/2-inch rounds), 1 red bell pepper (cut into strips), 1 yellow bell pepper (cut into strips), 1 red onion (cut into wedges), 1 cup cherry tomatoes (halved), 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon sea salt, freshly ground black pepper
- Tahini Drizzle: 1/3 cup tahini, 2 tablespoons lemon juice, 1 tablespoon extra-virgin olive oil, 1 small garlic clove (finely grated), 2–4 tablespoons warm water, 1/4 teaspoon salt
- Garnishes: 1/4 cup fresh parsley (chopped), 1/4 cup crumbled feta cheese (optional), 2 tablespoons toasted pumpkin seeds (pepitas)
Instructions
- 1. Cook the Quinoa
- Rinse the quinoa thoroughly under cold water. Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- 2. Prepare the Heat
- Preheat a grill or grill pan over medium-high heat.
- 3. Season the Vegetables
- In a large bowl, toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, smoked paprika, cumin, salt, and black pepper.
- 4. Grill
- Grill the vegetables for 8–10 minutes, turning occasionally, until tender and lightly charred. Remove from grill and set aside.
- 5. Mix the Drizzle
- For the tahini drizzle, whisk together tahini, lemon juice, olive oil, garlic, and salt in a bowl. Gradually add warm water, 1 tablespoon at a time, whisking until smooth and pourable.
- 6. Assemble the Bowls
- Divide quinoa among 4 bowls. Top with grilled vegetables. Drizzle generously with tahini sauce.
- 7. Garnish and Serve
- Garnish with parsley, feta (if using), and pumpkin seeds. Serve immediately.
Zusatztipps für die Zubereitung
To ensure your quinoa is fluffy and never bitter, always rinse it well before cooking. When grilling, avoid overcrowding the pan to ensure the vegetables develop those beautiful charred marks rather than steaming.
Varianten und Anpassungen
This bowl is incredibly versatile. For a strictly vegan version, simply omit the feta cheese or use a plant-based alternative. You can also swap out the zucchini and peppers for other seasonal favorites like eggplant, asparagus, or mushrooms.
Serviervorschläge
Serve these bowls with a side of warm grilled pita or flatbread for a heartier meal. For an extra kick, add a sprinkle of chili flakes or an additional squeeze of fresh lemon juice just before eating.
Pin Whether you enjoy it warm or at room temperature, this Grilled Veggie and Quinoa Power Bowl is a nourishing way to fuel your body. Its vibrant colors and complex flavors make it a standout dish that proves healthy eating is never boring.
Recipe Questions
- → Can I make these bowls ahead of time?
Absolutely! The quinoa and grilled vegetables store beautifully in the refrigerator for 3-4 days. Keep the tahini drizzle separate and add it just before serving to maintain the best texture. The vegetables actually develop more flavor after sitting, making these perfect for meal prep.
- → What vegetables work best for grilling?
Zucchini, bell peppers, red onion, and cherry tomatoes are excellent choices that hold up well to grilling. You can also add eggplant, asparagus, mushrooms, or corn depending on the season. Aim for vegetables that cook at similar rates so everything finishes grilling together.
- → How do I get the right consistency for the tahini drizzle?
The tahini sauce should be smooth and pourable, similar to warm honey. Start with 2 tablespoons of warm water and whisk thoroughly before adding more. The sauce will thicken slightly when chilled, so you may need to add a splash of water when reheating. If it becomes too thin, add another teaspoon of tahini.
- → Can I use other grains instead of quinoa?
Yes! Farro, bulgur, couscous, or brown rice all work wonderfully as alternatives. Cooking times will vary, so adjust accordingly. For the most similar nutritional profile and texture, stick with other ancient grains like freekeh or barley.
- → Is there a good tahini substitute if I have a sesame allergy?
You can create a similar creamy sauce using sunflower seed butter, cashew butter, or even Greek yogurt thinned with lemon juice. The flavor will be slightly different but still delicious. For a nut-free option, try blending avocado with lemon, garlic, and olive oil for a creamy element.
- → How can I add more protein to these bowls?
These bowls already provide 13g of protein from the quinoa and tahini. To boost it further, add chickpeas, grilled chicken, shrimp, or baked tofu. A hard-boiled egg or sliced steak would also complement the Mediterranean flavors beautifully.