Introduction

This Grilled Zucchini and Bell Pepper Quinoa Bowl with Smoky Tahini Sauce is a light yet satisfying dish that bursts with vibrant flavors and wholesome ingredients. Perfect for summer or any time you crave a healthy, plant-based meal, this bowl combines smoky grilled vegetables with fluffy quinoa, fresh greens, and a creamy tahini sauce infused with paprika. It’s a perfect mix of textures and flavors, balancing the natural sweetness of bell peppers with the earthy notes of zucchini and the rich smokiness of the sauce.

Whether you enjoy this dish warm or cold, it works beautifully as a nutritious lunch, dinner, or meal-prep option. Top it off with smoked paprika for an extra flavor boost, and enjoy a healthy meal that’s as delicious as it is nourishing.

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Ingredients

For the Grilled Vegetables:

• 2 medium zucchinis, sliced lengthwise
• 2 large bell peppers (red, yellow, or orange), quartered
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Quinoa Base:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 teaspoon olive oil
• ½ teaspoon salt

For the Smoky Tahini Sauce:

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 teaspoon maple syrup or honey
• ½ teaspoon smoked paprika
• 1 garlic clove, minced
• 3 tablespoons warm water (to thin the sauce)
• Salt to taste

Bowl Components:

• 2 cups mixed greens (arugula, spinach, or lettuce)
• ½ avocado, sliced
• ¼ red onion, thinly sliced
• 2 tablespoons sunflower seeds or toasted almonds (optional)

Topping:

• Smoked paprika for a flavor boost

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Preparation

Step 1: Cook the Quinoa

1. In a medium saucepan, bring the rinsed quinoa and water (or broth) to a boil.
2. Add salt and olive oil, then reduce the heat to low and cover the saucepan.
3. Simmer for 15 minutes or until the quinoa absorbs all the liquid.
4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.

Step 2: Prepare and Grill the Vegetables

1. Preheat a grill or grill pan to medium-high heat.
2. In a bowl, toss the zucchini slices and bell pepper quarters with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Grill the vegetables for 3-4 minutes per side, until they are soft and slightly charred. Remove from heat and set aside.
4. Once cool enough to handle, chop the grilled bell peppers into bite-sized strips.

Step 3: Make the Smoky Tahini Sauce

1. In a small bowl, whisk together the tahini, lemon juice, maple syrup (or honey), minced garlic, and smoked paprika.
2. Add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
3. Season with salt to taste and set aside.

Step 4: Assemble the Quinoa Bowls

1. Divide the cooked quinoa evenly among bowls.
2. Add a handful of mixed greens to each bowl.
3. Arrange the grilled zucchini, bell pepper strips, avocado slices, and red onion on top of the quinoa.

Step 5: Drizzle with Smoky Tahini Sauce

1. Generously drizzle the smoky tahini sauce over the vegetables and quinoa.
2. Sprinkle with sunflower seeds or toasted almonds for added crunch (if using).

Step 6: Add the Final Touch

1. Finish with a sprinkle of smoked paprika for extra smoky flavor and visual appeal.

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Cooking Note

• If you don’t have a grill, use a stovetop grill pan or roast the vegetables in the oven at 400°F (200°C) for 20 minutes, flipping halfway through.
• To save time, make the quinoa and tahini sauce in advance and store them in the refrigerator.
• For a gluten-free meal, ensure your tahini and other ingredients are certified gluten-free.

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Serving Suggestions

• Enjoy the bowls warm for a cozy meal, or chill the components for a refreshing summer dish.
• Pair with pita bread or hummus for a Mediterranean-inspired feast.
• Add grilled tofu, chickpeas, or falafel for extra protein and heartiness.

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Tips

• Swap quinoa with couscous, bulgur, or brown rice if desired.
• Try different vegetables like eggplant or asparagus for variety.
• Add a pinch of cayenne pepper to the tahini sauce for more heat.
• Store leftovers in airtight containers for up to 3 days—perfect for meal prep.

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Prep Time

15 minutes

Cooking Time

30 minutes

Total Time

45 minutes

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Nutritional Information (Per Serving):

• Calories: 380
• Protein: 11g
• Sodium: 370mg
• Fat: 20g
• Carbohydrates: 40g
• Fiber: 8g

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Conclusion

These Grilled Zucchini and Bell Pepper Quinoa Bowls with Smoky Tahini Sauce are a simple yet flavorful way to enjoy wholesome, plant-based ingredients. The smoky tahini sauce brings everything together with its creamy richness, complementing the charred vegetables and fluffy quinoa. Whether you’re looking for a healthy weeknight dinner or a meal-prep option, this bowl delivers on taste, nutrition, and versatility. Top it with smoked paprika, sit back, and enjoy every delicious bite!

 

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