Autumn Roasted Roots & Quinoa Bowl
Sheet-pan ease with a bright, creamy drizzle.
vegangluten-freedairy-freeEasy3 servings
- Prep
- 12 min
- Cook
- 28–32 min
- Total
- 40–45 min
Ingredients
Roast
- 2 cupsbutternut squash— peeled, cubed
- 2carrots— sliced
- 1parsnip— sliced (optional)
- 2 tbspolive oil
- 1 tspmaple syrup (optional)
- 1/2 tspsmoked paprika (optional)
- to tastesalt & pepper
Base & drizzle
- 1 cupquinoa— rinsed
- 2 tbsptahini
- 1lemon— juice + a little zest
- 2–3 tbspwarm water— to thin
- 1 tbspgarlic-infused olive oil
- 2 tbspparsley or chives— chopped
FODMAP:Squash/carrots are generally gentle; watch portion of parsnip if sensitive. Use garlic-infused oil in the dressing.
Directions
- 1
Heat oven to 425°F (220°C). Toss squash, carrots (and parsnip) with oil, maple, paprika, salt, and pepper. Roast on a sheet pan 25–30 minutes, flipping once.
- 2
Cook quinoa per package; fluff with a pinch of salt.
- 3
Whisk tahini, lemon, infused oil, and warm water until pourable; season.
- 4
Serve bowls: quinoa → roasted veg → drizzle → herbs.
Swaps & substitutions
- Protein add: chickpeas (well-rinsed; watch serve) or grilled chicken.
- Green add: wilt baby spinach or massaged kale into the warm quinoa.
- Spice swap: cinnamon + cumin for a warmer profile.
Nutrition (per serving)
- calories
- 520
- protein
- 15 g
- carbs
- 77 g
- fat
- 17 g
- fiber
- 10 g
- sodium
- 280 g
Estimates; ingredients and brands vary.
Storage & make-ahead
- Great for meal prep: keeps 3–4 days refrigerated; store drizzle separately.
- Reheat quinoa/veg and add fresh herbs and drizzle when serving.
Put this into practice
Gutlie turns tips like these into a tiny daily plan.