Topping: Sliced avocado and a sprinkle of sesame seeds

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Introduction

These Spicy Grilled Veggie Quinoa Bowls with Sriracha Tahini Dressing are the perfect combination of smoky, spicy, and creamy flavors. Fresh vegetables are grilled to perfection, adding a delightful char and depth to the dish. The quinoa provides a wholesome, protein-packed base, while the sriracha tahini dressing delivers a spicy, tangy kick. For a cooling contrast, the bowl is topped with sliced avocado and finished with a sprinkle of sesame seeds for extra crunch.

This recipe is naturally vegan, gluten-free, and meal-prep friendly, making it an excellent choice for quick lunches or healthy weeknight dinners. With vibrant colors, bold flavors, and great textures, these bowls will become a staple in your meal rotation!

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Ingredients

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• ¼ tsp salt

For the Grilled Vegetables:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into strips
• 1 small red onion, cut into wedges
• 8-10 asparagus spears, trimmed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste

For the Sriracha Tahini Dressing:

• ¼ cup tahini
• 2 tbsp lemon juice
• 1-2 tbsp sriracha (adjust to taste)
• 1 tbsp maple syrup or honey (for sweetness)
• 1 garlic clove, minced
• ¼ cup warm water (or more to adjust consistency)
• ¼ tsp salt

Toppings:

• 1 ripe avocado, sliced
• 1 tbsp sesame seeds (black or white)
• Optional: Fresh cilantro or parsley for garnish

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Preparation

Step 1: Cook the Quinoa

1. In a medium pot, combine the quinoa, vegetable broth (or water), and salt.
2. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is tender and the liquid is absorbed.
3. Fluff with a fork and set aside to cool slightly.

Step 2: Prepare the Vegetables for Grilling

1. Preheat a grill or grill pan over medium-high heat.
2. Toss the zucchini, bell pepper, red onion, and asparagus with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Grill the vegetables for 4-5 minutes per side, or until they are tender and have nice grill marks. Remove from the heat and set aside.

Step 3: Make the Sriracha Tahini Dressing

1. In a small bowl, whisk together the tahini, lemon juice, sriracha, maple syrup (or honey), minced garlic, and salt.
2. Gradually add the warm water, whisking until the dressing is smooth and pourable. Adjust the consistency with more water if needed.
3. Taste and adjust the level of spice by adding more sriracha if desired.

Step 4: Assemble the Bowls

1. Divide the cooked quinoa between serving bowls as the base.
2. Arrange the grilled vegetables on top of the quinoa.
3. Drizzle the sriracha tahini dressing generously over the vegetables.

Step 5: Add Toppings

1. Top each bowl with sliced avocado.
2. Sprinkle with sesame seeds for added crunch.
3. Optionally, garnish with fresh cilantro or parsley for a pop of freshness.

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Cooking Notes

• Grill Alternatives: If you don’t have a grill, you can roast the vegetables in the oven at 425°F (220°C) for 20-25 minutes, flipping halfway.
• Spice Level: Adjust the spice by increasing or decreasing the amount of sriracha in the dressing.
• Storage: Store leftovers in airtight containers in the fridge. Keep the dressing separate until ready to serve to prevent the vegetables from getting soggy.

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Serving Suggestions

• These bowls are great on their own, but you can also add grilled tofu or chickpeas for extra protein.
• Pair with a light side of cucumber salad or hummus and pita for a complete meal.
• These bowls are excellent for meal prep—just store everything separately and assemble when ready to eat.

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Tips

• Make it nut-free: Tahini is naturally nut-free, but double-check the labels if you have specific allergies.
• Switch up the veggies: Use whatever seasonal vegetables you have on hand, such as mushrooms, eggplant, or cherry tomatoes.
• Cold or Warm: These bowls taste great both warm and chilled—perfect for a summer meal or post-workout lunch.
• Add grains variety: Try swapping quinoa with brown rice, farro, or couscous for a twist.

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Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

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Nutritional Information (Per Serving)

• Calories: 380
• Protein: 12g
• Sodium: 320mg
• Fat: 20g
• Carbohydrates: 40g
• Fiber: 8g

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Conclusion

These Spicy Grilled Veggie Quinoa Bowls with Sriracha Tahini Dressing are packed with flavor, texture, and nutrients, making them a perfect option for a quick and healthy meal. The smoky grilled vegetables, fluffy quinoa, and creamy, spicy tahini dressing come together harmoniously, while the sliced avocado and sesame seed topping add richness and crunch. Whether you’re looking for a satisfying lunch, dinner, or meal-prep option, these bowls are sure to impress.

Try this versatile recipe today, and feel free to switch up the vegetables or toppings to suit your taste—every bowl is an opportunity for delicious customization!

 

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