Ready in under an hour, this tahini quinoa bowl is a quick dinner option that balances bright citrus, nutty tahini, and roasted vegetables for a filling, nutrient-dense meal.
It’s layered with tender quinoa, sweet roasted potatoes, blistered cherry tomatoes, and baked chicken, all brought together with a creamy lemon-tahini dressing that adds tang and silky texture.
Why this bowl works
This recipe nails contrast and balance, pairing fluffy quinoa with crisp-tender vegetables and a rich, velvety dressing.
The tahini adds depth and savory richness while lemon juice and a hint of maple bring freshness and balance to the palate.
What to expect from the ingredients
Quinoa is the base because it’s naturally gluten-free and offers a light, fluffy grain texture that carries flavors well.
Roasted sweet potatoes contribute caramelized sweetness and body, while cherry tomatoes provide bursts of acidity.
The lemon-tahini dressing that pulls it together
A great tahini dressing is simple and forgiving.
Start with smooth tahini and thin it with water to reach a pourable consistency.
Add fresh lemon juice for brightness and olive oil for silkiness, then sweeten lightly with maple syrup or honey and season with garlic and salt to taste.
Whisk or shake the mixture; a few extra tablespoons of water can smooth out any thickness without diluting flavor.
Preparing the quinoa and vegetables
Rinse the quinoa until the water runs clear to remove residual bitterness.
Cook it in a two-to-one water-to-quinoa ratio, bring to a simmer, then cover and finish on low heat for a fluffy texture.
Peel and cube sweet potatoes, toss them with a little oil and salt, and roast until edges caramelize and the centers are tender.
Halve cherry tomatoes and roast briefly or toss them raw in the finished bowl for fresher acidity.
Protein and how to cook it
For baked chicken, choose boneless skinless pieces for ease and even cooking.
Season the chicken with salt, pepper, and a light spice rub, then bake until just cooked through and juicy.
Alternatively, thinly sliced grilled chicken or a quick pan-sear will speed up dinner without sacrificing flavor.
Building the bowl, step by step in prose
Spoon a generous base of warm quinoa into a wide bowl.
Arrange roasted sweet potatoes and cherry tomatoes over the grain, leaving space for other toppings.
Scatter diced white onion and roasted red peppers to add layers of texture and a sweet-heat element.
Add cooked corn kernels for crunch and natural sweetness, then lay the sliced baked chicken on top.
Finish with plenty of torn cilantro for herbaceous brightness and drizzle the lemon-tahini dressing liberally to coat the components.
A final squeeze of lemon over the top sharpens the flavors and brightens the dish.
Tips for texture and temperature
Serve the quinoa warm and the roasted vegetables hot or at room temperature for contrast.
If you prefer crisp textures, roast the sweet potatoes at a higher heat and avoid crowding the pan to encourage browning.
To keep greens from wilting, toss them with a little dressing only just before serving.
Flavor variations and easy swaps
Turn this into a vegetarian bowl by swapping the chicken for pan-roasted chickpeas or grilled halloumi.
For extra heat, add a drizzle of chili oil or sprinkle red pepper flakes on the finished bowl.
To make it nuttier, fold in toasted pine nuts or pepitas right before serving.
If you want a more Mediterranean lean, add chopped cucumber, kalamata olives, and feta to the bowl.
For a smoky twist, swap roasted red peppers for charred poblano and add a pinch of smoked paprika to the chicken seasoning.
Meal prep and storage
This bowl is meal-prep friendly because the components store well separately.
Keep cooked quinoa, roasted sweet potatoes, and chicken in separate airtight containers in the fridge for up to four days.
Store the tahini dressing in a jar in the refrigerator and give it a good shake before using.
Assemble bowls just before eating to preserve texture, especially for any components that can become soggy when combined too early.
Serving suggestions
Serve this bowl with warm pita or crusty bread to make it more substantial.
A light crisp salad or a simple side of steamed greens will round out the plate if you want extra vegetables.
If you enjoy experimenting with sweet potato in other forms, try the flavor profile in recipes like crispy sweet potato kale quinoa fritters for a different texture or in stuffed preparations such as the turkey-stuffed sweet potatoes linked below.
A side of charred greens or an herb-forward salad pairs nicely with the tahini’s richness.
Recipe inspiration and related reads
If you’re exploring other quinoa bowls or ways to use roasted sweet potato, you may like these related recipes for ideas and techniques.
For a fritter take on sweet potato and quinoa, see the crispy sweet potato kale quinoa fritters.
For stuffed potato ideas that borrow similar flavors, check the turkey-stuffed sweet potatoes recipe.
For another quinoa bowl with charred vegetables and cheese, try the charred broccoli mozzarella quinoa bowl for complementary technique and flavor.
Tahini Quinoa Bowl with Roasted Sweet Potato & Lemon-Tahini Dressing
Ingredients
Method
- Rinse the quinoa until the water runs clear. Cook with a two-to-one water-to-quinoa ratio. Bring to a simmer, cover, and cook on low heat until fluffy.
- Peel and cube the sweet potatoes. Toss with a little oil and salt, then roast at 400°F (200°C) until edges caramelize and centers are tender.
- Halve the cherry tomatoes and roast briefly, or leave raw for fresher flavor.
- Season chicken breasts with salt, pepper, and optional spices. Bake or grill until fully cooked, then slice.
- Prepare the tahini dressing by whisking tahini, water, lemon juice, olive oil, maple syrup, garlic, and salt until smooth. Adjust water to reach desired consistency.
- Assemble the bowl by layering quinoa, roasted sweet potatoes, cherry tomatoes, corn, diced onions, roasted red peppers, and sliced chicken.
- Top with torn cilantro and drizzle generously with lemon-tahini dressing.
- Serve warm or at room temperature. Optionally, add a squeeze of fresh lemon over the top for extra brightness.
Notes
- Adjust water in the dressing to achieve a pourable consistency.
- Assemble bowls just before serving to maintain texture and freshness.
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