Roasted Vegetable, Rice and Quinoa Bowls


10 Mins Prep + 30 Mins Cooking

roasted vegetable, rice and quinoa bowls



500g Pumpkin, peeled and chopped into small cubes

2 cups Broccoli florets

2 cups Cauliflower florets

2 Zucchini, halved then chopped into quarters

1 Red onion, thickly sliced

1 tablespoon Olive oil

3 cups Chopped baby spinach


Rice and Quinoa

1 cup Rice and quinoa

2 cups Cold water


Lemon Tahini Dressing

¼ cup Tahini

1 Clove garlic

4 tablespoons Lemon juice

¼ cup Warm water


  1. Preheat oven to 180C. Place the vegetables on 2 baking trays lined with baking paper, in an even layer. Drizzle with olive oil and toss until the vegetables are coated. Roast in the oven for 30-40 minutes, tossing the vegetables occasionally and until tender.
  2. While vegetables are roasting make the rice and quinoa. In a medium saucepan combine rice and quinoa and water. Bring to boil, then reduce heat to low and cover with a lid and cook for 25 mins. Remove form the heat and let stand for 5 mins then remove lid and fluff with a fork.
  3. For the dressing, whisk together the tahini, garlic, lemon juice and water in a small jar.
  4. To assemble the bowls, add rice and quinoa, roasted vegetables and baby spinach. Drizzle with dressing.
LunchMitch Hills