Healthy & Special Diets > Dairy-Free Recipes > Dairy-Free Lunches > Grain Bowls with Dairy-Free Sauces

Dairy-Free Quinoa Bowl with Lemon-Tahini Dressing

A vibrant and nutritious dairy-free quinoa bowl perfect for a healthy lunch. Packed with protein, fiber, and healthy fats, this bowl features fluffy quinoa, roasted vegetables, and a tangy lemon-tahini dressing.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
2
Ingredients
  • 1 cup Quinoa
  • 1 cup Broccoli florets
  • 1 medium, cubed Sweet potato
  • 1/2 medium, sliced Red onion
  • 1 can, drained and rinsed Chickpeas
  • 2 cups Baby spinach
  • 3 tablespoons Tahini
  • 2 tablespoons Lemon juice
  • 1 tablespoon Maple syrup
  • 2-3 tablespoons Water
  • 1 clove, minced Garlic
  • 2 tablespoons Olive oil
  • to taste Salt
  • to taste Black pepper

Roast the Vegetables

Preheat oven to 400°F (200°C). Toss broccoli florets, cubed sweet potato, and sliced red onion with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

Cook the Quinoa

Rinse quinoa under cold water. Combine quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork.

Prepare the Lemon-Tahini Dressing

In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, water (start with 2 tablespoons and add more until desired consistency is reached), salt, and pepper until smooth and creamy.

Assemble the Bowls

Divide quinoa between two bowls. Top with roasted vegetables, chickpeas, and baby spinach. Drizzle generously with lemon-tahini dressing. Serve immediately or chill for later.

Nutrition Facts (Estimated per 100g of product)

Calories: Approximately 150-180 kcal
Protein: 6-8g
Fat: 7-9g
Carbohydrates: 15-18g
Fiber: 3-4g

Other Important Considerations for Nutrition

This recipe is naturally dairy-free and gluten-free. Adjust the amount of maple syrup in the dressing to your preferred level of sweetness. Feel free to add other vegetables, such as bell peppers or zucchini, to the roasting pan. For added protein, consider adding grilled chicken or tofu.

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FAQ

  • Can I make this ahead of time?

    Yes, you can cook the quinoa and roast the vegetables ahead of time. Store them separately in the refrigerator and assemble the bowls just before serving.
  • Can I use a different grain instead of quinoa?

    Yes, you can substitute quinoa with brown rice, farro, or any other grain you prefer.
  • Can I use a different nut butter instead of tahini?

    While tahini provides a unique flavor, you can substitute it with almond butter or cashew butter in a pinch. The flavor will be slightly different.