Grilled Veggie Quinoa Bowls

There's something incredibly satisfying about a colorful bowl filled with nourishing ingredients. These Grilled Veggie and Quinoa Power Bowls bring together the hearty texture of fluffy quinoa, the smoky char of perfectly grilled vegetables, and the rich creaminess of tahini sauce in every bite. As Mediterranean-inspired cuisine that celebrates fresh produce and wholesome grains, these bowls offer both visual appeal and balanced nutrition in one dish.

Save

The magic of these bowls lies in the grilling process, which transforms ordinary vegetables into caramelized, slightly smoky delights. The combination of zucchini, bell peppers, red onion, and cherry tomatoes provides a rainbow of nutrients, while the tahini drizzle adds a creamy, nutty element that ties everything together. Whether you're looking for a wholesome lunch or a light dinner, these power bowls deliver satisfaction without heaviness.

• 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 (to taste)
• 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 (as needed for thinning), 1/4 teaspoon salt
• Garnishes: 1/4 cup fresh parsley (chopped), 1/4 cup crumbled feta cheese (optional, omit for vegan), 2 tablespoons toasted pumpkin seeds (pepitas)

Prepare 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.

Prepare the grill

Preheat a grill or grill pan over medium-high heat.

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.

Grill the vegetables

Grill the vegetables for 8–10 minutes, turning occasionally, until tender and lightly charred. Remove from grill and set aside.

Make the tahini 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.

Assemble the bowls

To assemble, divide quinoa among 4 bowls. Top with grilled vegetables. Drizzle generously with tahini sauce.

Garnish and serve

Garnish with parsley, feta (if using), and pumpkin seeds. Serve immediately.

The key to perfect quinoa is proper rinsing before cooking, which removes the natural saponin coating that can make it taste bitter. When grilling the vegetables, try not to overcrowd the grill—this ensures each piece gets that desirable char. For the tahini sauce, if it seizes up or becomes too thick (which tahini sometimes does when combined with acidic ingredients), don't worry! Just add more warm water and continue whisking until it becomes smooth again.

This recipe welcomes seasonal adaptations. In summer, try adding grilled corn or summer squash. In fall, incorporate roasted sweet potato or butternut squash. For added protein, include chickpeas, grilled tofu, or a soft-boiled egg. Those avoiding sesame can replace the tahini drizzle with a yogurt-based sauce or avocado dressing. Heat-lovers might appreciate a sprinkle of chili flakes or a drizzle of hot sauce to finish their bowls.

These power bowls make an excellent standalone meal, but can be enhanced with warm flatbread or pita on the side. For a dinner party, consider setting up a build-your-own bowl station with the components served separately, allowing guests to customize their portions. These bowls also pack well for lunch the next day—just store the tahini drizzle separately and add it right before eating to maintain optimal texture.

Save

Whether you're seeking a nutritious weeknight dinner or planning a casual gathering with friends, these Grilled Veggie and Quinoa Power Bowls offer a wonderful balance of wholesome ingredients, vibrant flavors, and satisfying textures. The combination of smoky grilled vegetables, fluffy quinoa, and creamy tahini sauce creates a Mediterranean-inspired dish that nourishes both body and soul. And the best part? This versatile recipe can evolve with the seasons, your pantry, and your personal preferences, making it a reliable staple in your cooking repertoire.

Recipe FAQs

→ How do I cook quinoa for this dish?

Rinse quinoa thoroughly, then simmer with water and salt for 15 minutes. Let it stand covered for 5 minutes before fluffing with a fork.

→ What vegetables work best for grilling?

Zucchini, bell peppers, red onion, and cherry tomatoes grill well, offering a mix of tenderness and smoky char. Seasonal swaps like eggplant or asparagus are great alternatives.

→ How can I thin the tahini drizzle if it’s too thick?

Gradually whisk in warm water, a tablespoon at a time, until the drizzle reaches a smooth, pourable consistency.

→ Can I make this dish vegan?

Yes, simply omit the feta cheese or substitute with a vegan alternative to keep it plant-based.

→ What garnishes add extra flavor and texture?

Chopped fresh parsley and toasted pumpkin seeds add brightness and crunch, while feta cheese offers creaminess if dairy is included.

→ Is this dish gluten-free?

As prepared, it is gluten-free. Ensure all pre-packaged ingredients are certified gluten-free to avoid cross-contamination.