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Veggie Quinoa Bowl with Cilantro Tahini Sauce

These vegan & gluten-free quinoa bowls are packed with veggies, chickpeas, and topped with the best cilantro tahini sauce!
4.73 from 11 votes
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Course: Healthy Salads + Grain Bowls
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 bowls


Quinoa Bowl Ingredients

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 2 ½ cups mushrooms sliced
  • 2 ½ cups brussels sprouts quartered
  • 15 ounces can chickpeas strained and rinsed, about 1 ½ cups cooked chickpeas
  • 2 Tablespoons oil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt add more if desired
  • ¼ teaspoon ground pepper
  • 4 cups arugula loosely packed
  • 1 large avocado sliced

Cilantro Lemon Tahini Sauce

  • 1 cup cilantro packed- mostly leaves
  • 3 Tablespoons tahini make sure it's runny and smooth!
  • 1 clove clove
  • 2 Tablespoons lemon juice about ½ lemon juiced
  • ½ teaspoon salt add more if desired
  • 2-3 Tablespoons water add as needed, more for a thinner sauce


  • Preheat the oven to 400F.
  • Next, add the quinoa and vegetable broth to a saucepan and stir together. Bring to a rolling boil, then turn down the heat and cook uncovered for 15-20 minutes or until all the liquid has been absorbed and the quinoa is cooked through. Make sure to stir every few minutes while cooking. The quinoa is done when you see white spirals on the outside of the quinoa and the quinoa is chewy but not hard. If desired, season the quinoa with a little salt and pepper, then set aside for later.
  • While the quinoa is cooking, chop up the mushrooms and brussels sprouts and rinse and strain the canned chickpeas. Make sure the vegetables and chickpeas are COMPLETELY dry, then add them to a baking pan. Add the oil, garlic powder, salt, and pepper to the vegetables and toss together until evenly coated.
  • Next, add the marinated vegetables and chickpeas to the oven and roast for 25-30 minutes. At the 15 minute mark, remove the tray from the oven and toss the vegetables with a spatula so they cook evenly. Then, add the tray back in for the remaining 10-15 minutes until the vegetables are browned and crisping, but not burnt.
  • While the vegetables are roasting, make the cilantro lemon tahini sauce. Add the cilantro, tahini, garlic clove, lemon juice, and salt to a food processor or blender and blend together until smooth. Depending on the consistency of your tahini, you may need to add 2-3 Tbsp of water for a smoother and thinner sauce. Add the water 1 Tbsp at a time as needed until the sauce is the desired consistency. It should be thick, but pourable.
  • Once everything is cooked, assemble the bowls. Fill each bowl with 1 cup arugula, ½ cup cooked quinoa, a large scoop of vegetables, and a slice or two of avocado. Then, add a drizzle of tahini sauce on top. Serve and enjoy!


  • Depending on preference, you may have some leftover tahini sauce. It can be stored in the fridge in a closed container up to 1 week.
  • If you prefer more sauce, feel free to double the recipe!
  • When storing leftovers, quinoa and vegetables can be stored in a closed container in the fridge for 3-5 days or in the freezer up to 1 month. The dressing and arugula should be stored in separate containers in the fridge and should not be frozen.
  • If you're not a huge fan of lemon, it can be substituted for lime juice or use 1 Tbsp and replace the other 1 Tbsp with water


Calories: 513kcal | Carbohydrates: 59g | Protein: 19g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 1382mg | Potassium: 1208mg | Fiber: 15g | Sugar: 4g | Vitamin A: 1514IU | Vitamin C: 61mg | Calcium: 142mg | Iron: 6mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!