This vegan quinoa bowl with loaded veggies and creamy tahini dressing is a nutrient-packed meal. Choose between oven or sous vide methods—ready in under an hour!

Vegan Quinoa Bowl with Tahini Dressing

Ready to drop a recipe that’s equal parts nourishing, flavorful, and flexible? Whether you’re a sheet-pan loyalist or a sous vide skeptic-turned-enthusiast (trust me, I get it), this Vegan Quinoa Bowl is your ticket to a vibrant, plant-powered meal. Let’s dive in!

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Why You’ll Love This Bowl (Spoiler: It’s Not Just the Tahini)

Look, I know quinoa bowls are everywhere. But this one? It’s got roasted pumpkin that caramelizes like a dream, bell peppers with a smoky edge, and red onions that turn sweetly addictive. Plus, that tahini dressing? Creamy, tangy, and ready in 5 minutes (recipe linked here). Oh, and did I mention two cooking methods so you can pick your vibe? Let’s break it down.

The MVP Ingredients

  • Quinoa: The gluten-free, protein-packed base. Rinsing it is non-negotiable—skip this, and you’ll miss out on its fluffy texture.
  • Pumpkin: The underdog of veggies! Rich in beta-carotene (hello, glowing skin), it roasts into buttery perfection or sous vides into tender cubes.
  • Bell Pepper & Red Onion: Sweet, smoky, and sharp—they add layers of flavor and a pop of color.
  • Spice Mix: Oregano, garlic powder, salt, and pepper. Simple, but they make those veggies sing.
  • Tahini Dressing: The drizzle that ties it all together. Creamy, nutty, and zesty.
Creamy Tahini Dressing

Oven vs. Sous Vide: Choose Your Adventure

The Oven Method

For the traditionalists who live for crispy edges.

  1. Roast at 425°F (220°C): Toss veggies with oil and spices, spread ’em on a tray, and let the oven work its magic.
  2. Roast for 30 Minutes and broil for 5: Because caramelization = flavor bombs.

Pro Tip: Don’t crowd the tray! Give those veggies space to crisp up, not steam.

The Sous Vide Method

For the meal prep warriors and texture obsessives.

  1. Bag & Season: Separate onions/peppers and pumpkin into sous vide bags with oil and spices.
  2. Cook at 185°F (85°C): 15 minutes for onions/peppers, plus 30-45 minutes for pumpkin (until fork-tender).

Why I’m Obsessed: Sous vide locks in moisture and flavor, making veggies insanely tender. Plus, cook a big batch, chill ’em, and you’ve got meal prep sorted for days (check my Sous Vide Once, Savor All Week meal prep program for hacks).

Let’s Build the Bowl

  1. Fluff the Quinoa: Cook it like the package says, then fork-fluff for maximum fluffiness.
  2. Layer It Up: Quinoa base → veggies → parsley confetti → tahini drizzle.
  3. Devour: Preferably while it’s still warm, but hey, leftovers rock too.
Vegan Quinoa Bowl with Tahini Dressing

StreetSmart Tips to Level Up Your Bowl Game

  • Meal Prep Magic: Batch-cook quinoa and veggies (sous vide shines here). Store separately; assemble on the day of.
  • Add Protein: Toss in chickpeas or baked tofu for extra heft.
  • Go Seasonal: Swap pumpkin for sweet potatoes or butternut squash.
  • Herb Swap: No parsley? Cilantro or mint work wonders.

Whether you’re team oven or team sous vide, this bowl celebrates simplicity and flavor. And that tahini dressing? It’s the mic drop.

So, grab your sheet pan or set up your sous vide. Make it and leave a comment below to let me know what you think. I can’t wait to hear what you think. While you are at it, snap a photo and tag me @StreetSmartKitchen on Instagram. I live for your food pics!

Also, if you’re new to sous vide, my complete sous vide guide here breaks it down. There is no fancy jargon—just straight-up deliciousness.

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Vegan Quinoa Bowl with Tahini Dressing

Vegan Quinoa Bowl with Tahini Dressing 

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  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop, Oven
  • Cuisine: Western
  • Diet: Vegetarian
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Description

This vegan quinoa bowl with loaded veggies and creamy tahini dressing is a nutrient-packed meal. It’s ready in under an hour, and you can choose between oven or sous vide methods.

Ingredients

Units Scale

For the Quinoa:

  • 9 ounces (255g) uncooked quinoa, rinsed
  • 1/2 teaspoon salt
  • 20 fluid ounces (590ml) water

For the Vegetables:

  • 1 red onion, chopped
  • 1 green bell pepper, chopped
  • 14 ounces (400g) pumpkin, chopped into cubes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano

For Serving:

  • 4 tablespoons fresh parsley, chopped
  • 4 servings of Tahini Dressing

Instructions

The oven method: 

  1. Cook the quinoa: Combine the quinoa, salt, and water in a small saucepan and cook according to package instructions—fluff with a fork.
  2. Roast the vegetables: Preheat the oven to 425°F (220°C). Arrange the onion, bell pepper, and pumpkin on a baking tray. Drizzle with olive oil and season with salt, black pepper, garlic powder, and oregano. Toss to coat and spread into an even layer. Roast for 30 minutes until fork-tender. Flip the vegetables and broil on high for 5 minutes for extra caramelization.
  3. Make the tahini dressing: Follow the recipe here. It takes 5 minutes.
  4. Assemble the quinoa bowl: Divide the quinoa among four bowls. Top with the roasted vegetables and sprinkle with fresh parsley. Drizzle with Tahini Dressing and serve immediately.

The sous vide method: 

  1. Set up the sous vide: Preheat water to 185°F (85°C) using a sous vide machine. 
  2. Prepare the vegetables: Place the onions and bell peppers in a sous vide bag and the pumpkin in another. Respectively drizzle the bags with olive oil and season with salt, black pepper, garlic powder, and oregano. Shake to coat. Arrange vegetables in one single layer in each bag and vacuum seal the bags. 
  3. Sous vide the vegetables: Place the two sous vide bags in the heated water bath. Weigh them down to ensure the vegetables are fully submerged in the water. Set the timer for 15 minutes. Once the timer goes off, remove the bag with the onions and bell peppers and leave the pumpkin in the sous vide bath to cook for another 30-45 minutes until tender. 
  4. Cook the quinoa: Combine the quinoa, salt, and water in a small saucepan and cook according to package instructions—fluff with a fork.
  5. Assemble the quinoa bowl: Divide the quinoa among four bowls. Top with the sous vide vegetables and sprinkle with fresh parsley. Drizzle with Tahini Dressing and serve immediately.

Notes

The sous vide method is great for meal prepping. I recommend cooking a larger batch of onions, bell peppers, and pumpkins in one go, rapidly chilling them in ice water, and refrigerating them to use for the entire week. More info can be found in my Sous Vide Once Savor All Week meal prep program.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 6.8g
  • Sodium: 1186.2mg
  • Fat: 28.1g
  • Saturated Fat: 3.9g
  • Trans Fat: 0g
  • Carbohydrates: 53.8g
  • Fiber: 6.4g
  • Protein: 11.6g
  • Cholesterol: 0mg

Made it? Rate it.

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About the Author

Sharon Chen, StreetSmart Kitchen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.