Looking for a healthy, flavorful meal that’s both satisfying and nutritious? This Grilled Veggie Bowl with Tahini Sauce is my go-to recipe when I want something wholesome yet incredibly tasty. It’s perfect for meal prep, and the combination of charred vegetables with creamy tahini sauce creates an absolutely irresistible flavor profile that’ll have you coming back for seconds.
Ingredients
For the Grilled Vegetables:
- 2 medium zucchini, sliced lengthwise
- 2 red bell peppers, quartered
- 1 red onion, cut into thick rounds
- 2 portobello mushrooms
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Tahini Sauce:
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 3-4 tablespoons water
- 1/4 teaspoon salt
For the Bowl Base:
- 2 cups cooked quinoa
- 2 cups fresh spinach
- 1/4 cup mixed seeds (pumpkin, sunflower)
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- Toss the sliced vegetables with olive oil, garlic powder, salt, and pepper in a large bowl.
- Place the vegetables on the grill and cook for 4-5 minutes per side, or until they develop nice grill marks and are tender.
- While the vegetables are grilling, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, water, and salt until smooth.
- Warm the cooked quinoa if it’s not fresh.
- Assemble the bowls by laying down a bed of spinach, followed by quinoa and the grilled vegetables.
- Drizzle generously with tahini sauce and sprinkle with mixed seeds.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 bowls
Recipe Notes
- If your tahini sauce is too thick, add water one tablespoon at a time until you reach your desired consistency.
- Don’t have a grill? Use a grill pan or roast the vegetables in the oven at 400°F for 20-25 minutes.
- Make sure not to overcrowd the grill – give the vegetables enough space to cook evenly.
- Store leftover components separately in airtight containers. They’ll keep well in the refrigerator for up to 4 days.
- The tahini sauce can be made ahead and stored in the refrigerator for up to a week.
- Feel free to swap quinoa with brown rice, couscous, or any other grain you prefer.
This Grilled Veggie Bowl with Tahini Sauce is incredibly versatile – feel free to mix and match vegetables based on what’s in season or what you have on hand. The key is getting those beautiful grill marks for extra flavor and making sure your tahini sauce is well-balanced. It’s a perfect meal for both warm summer evenings and meal prep throughout the week!
Grilled Veggie Bowl with Tahini Sauce
Ingredients
- 2 medium zucchini sliced lengthwise
- 2 red bell peppers quartered
- 1 red onion cut into thick rounds
- 2 portobello mushrooms
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic minced
- 3-4 tablespoons water
- 1/4 teaspoon salt
- 2 cups cooked quinoa
- 2 cups fresh spinach
- 1/4 cup mixed seeds pumpkin, sunflower
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- Toss the sliced vegetables with olive oil, garlic powder, salt, and pepper in a large bowl.
- Place the vegetables on the grill and cook for 4-5 minutes per side, or until they develop nice grill marks and are tender.
- While the vegetables are grilling, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, water, and salt until smooth.
- Warm the cooked quinoa if it's not fresh.
- Assemble the bowls by laying down a bed of spinach, followed by quinoa and the grilled vegetables.
- Drizzle generously with tahini sauce and sprinkle with mixed seeds.
