Vegan Quinoa Bowl with Lemon Tahini Dressing

This vegan quinoa bowl features roasted eggplant and broccoli that caramelize in the oven, hearty quinoa, creamy tofu, and a delicious nutty lemon-tahini dressing. It's a simple and robust vegan recipe that's naturally gluten-free and ready in 35 minutes.

Grain bowl recipes have been a trend for several years now, and now I know why: they are quick and easy, full-flavored, healthy, and a great way to meal-prep for the upcoming week, like my harvest bowl.

This vegan quinoa bowl is a hearty and flavorful meal that's packed with plant-based protein and nutrients. It's easy to make, gluten-free, and can be customized with your favorite vegetables and toppings. Ready in just 35 minutes, this bowl is perfect for a quick lunch or dinner.

Serve it with sourdough focaccia for a hearty meal, and don't forget vegan blueberry cobbler for dessert!

Jump to:

• ⭐️ Why This Quinoa Bowl Is The Best
• 🤔 What is Quinoa?
• 🥦 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How To Make Vegan Quinoa Bowl
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🍅 Related Recipes
• Vegan Quinoa Bowl Recipe

⭐️ Why This Quinoa Bowl Is The Best

• Full-flavored: Caramelized broccoli and eggplant, creamy tofu, fluffy quinoa and a nutty & tangy tahini sauce make for a harmonious dish.
• Versatile and customizable: Use your favorite (or seasonal) vegetables, protein, and/or grains to make this healthy tofu bowl.
• Quick and easy: Toss your ingredients, spread them onto two baking sheets, and let your oven do the work.
• Healthy: This quinoa with tofu and vegetables is protein-rich, high in fiber, vegan/plant-based, dairy-free, and gluten-free
• Fantastic meal-prep option

🤔 What is Quinoa?

Quinoa is a very nutritious and gluten-free grain that originated in South America. This ancient grain has gained widespread popularity due to its exceptional nutritional profile, containing complete proteins, dietary fiber, vitamins, and minerals.

With its nutty flavor and versatile culinary applications, quinoa has become a staple in modern diets, serving as a healthy base for salads, side dishes, and even main courses. Because it is a plant-based source of essential amino acids, quinoa has become a popular ingredient in various dietary preferences, from vegetarian to gluten-free and beyond. So, let's make this quinoa bowl!

🥦 Ingredient Notes

• Fresh lemon juice - Always use fresh lemon juice whenever possible. It makes a difference in the flavor, as bottled lemon juice contains preservatives.
• Garlic - I recommend using fresh garlic for optimal flavor.
• Tahini - Also known as sesame paste, it provides the nutty flavor in this dressing. For more tahini recipes, try my pasta with tahini sauce, hummus, and roasted eggplant dip.
• Broccoli - You can use fresh or frozen broccoli here; if you use frozen, use 16 ounces.
• Eggplant - You can use any variety of eggplant for this quinoa tofu bowl recipe.
• Tofu, extra firm - In a nutshell, tofu is pressed soy bean curd. It's a great way to get your protein, and it will absorb any flavors that are added to it or paired with it, so it's very versatile. Extra firm tofu contains the least amount of water and is great for roasting.
• Maple syrup - Adds slight sweetness that balances out the bitterness of eggplant. Honey will work in place of maple syrup (although it's not vegan).
• Quinoa - Quinoa is a healthy ancient grain that's gluten-free and high in protein.
• Diced tomatoes - You can use either fresh or canned diced tomatoes here.

📝 Variations & Substitutions

• Tabasco sauce or sriracha. These are both great substitutes for red pepper flakes. Just a few shakes are all you need.
• Protein. Swap out the tofu with your favorite protein. Chickpeas, black beans, pinto beans, or any type of bean will work great.
• Seasonal vegetables. Substitute your favorite seasonal veggies! The roasting time will vary according to which vegetable you use, but the important thing to remember is not to overcrowd your baking sheet when roasting.
• Peanut butter. Use in place of tahini to make more of a peanut sauce.
• Substitute your favorite grain. I like to use farro or brown rice for this dish when I don't have quinoa on hand.

🔪 How To Make Vegan Quinoa Bowl

(see recipe card below for printable instructions)

Drain tofu: Place tofu on a plate between two paper towels. Place heavy saute pan on top of tofu and lightly press to remove as much excess moisture as you can. Let sit for 5-10 minutes to drain.

Make the lemon-tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Let sit for 1 minute, then slowly whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and enough water (by the teaspoon) to make a thin sauce; taste and add more salt and lemon juice if needed.

Prep tofu and vegetables: Slice tofu into 1-inch cubes. Place tofu and broccoli on a rimmed baking sheet, and the eggplant on another. Toss all three items with a drizzle of olive oil and a pinch of salt.

Roast: Roast broccoli, tofu, and eggplant for 20 to 30 minutes, until vegetables are browned and tender. Toss vegetables once or twice while roasting.

While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and ¼ teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Set aside.

Make lemon-maple syrup mixture: In a small bowl, whisk together lemon juice, maple syrup, and remaining ¼ teaspoon salt. After removing vegetables from the oven, toss with the lemon-maple syrup mixture to coat. Add red pepper flakes and mix thoroughly.

To serve, place quinoa in six bowls. Divide roasted broccoli, eggplant, and tofu among the bowls. Add diced tomatoes. Generously drizzle tahini dressing over the bowls and garnish with additional red-pepper flakes, if desired.

👩🏼‍🍳 Expert Tips

• Take the time to press your tofu. It comes packed in water, so it needs to be dried out as much as possible. Follow the instructions in the recipe card, and you will have nice and crispy tofu.
• Make a double batch of the lemon-tahini sauce and drizzle it on any salad or vegetable, like roasted brussels sprouts.
• How to store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• How to freeze: After completely cooled, transfer to a freezer-safe bag and store in the freezer for up to 3 months. To thaw, place in the fridge overnight. Serve it room temperature or reheated in the microwave.

💬 Frequently Asked Questions

🍅 Related Recipes

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