Last Updated on April 3, 2025 by Christin Gillespie

This Roasted Spring Vegetable Quinoa Nourish Bowl with Sweet Tahini Dressing is a healthy plant-based recipe that will be your go-to this season. It’s the perfect vegan creation that is customizable, ready in about 30 minutes, & is meal prep approved!

Roasted Spring Vegetable Quinoa Nourish Bowl with Sweet Tahini Dressing with asparagus, radishes, carrots, sliced avocado, fresh greens, and lemon, with a fork in it, on a white marble counter.

This is about to be your new favorite plant-based weeknight dinner this spring! Why am I so certain?! Well, not only is this seasonal bowl created with good-for-you ingredients, but it’s super flavorful & simple to make.

The base of the nourish bowl includes fresh greens, spring roasted vegetables, fluffy quinoa, creamy avocado, & a sweet tahini dressing to top it all off. Every bite is a mouthful of deliciousness.

Why You’ll Love This Spring Nourish Bowl Recipe

Full of Flavor & Loaded with Nutrition: An easy dinner that’s created with plant-based protein, veggies, & simple seasonings, to nourish your body!
Quick & Easy: It’s the perfect plant-based weeknight recipe to make on a busy weeknight, as it comes together in about 30 minutes & clean up is a breeze.
Great for Meal Prep: This Roasted Spring Vegetable Quinoa Nourish Bowl with Sweet Tahini Dressing stores well in the fridge, making it the perfect vegan recipe to prepare in advance for healthy dinners throughout the week.

Healthy Roasted Spring Vegetable Quinoa Nourish Bowl with Sweet Tahini Dressing with asparagus, radishes, carrots, sliced avocado, fresh greens, and lemon, with a fork in it, on a white marble counter.

Ingredients

Organic Quinoa: To provide this bowl with a nutty flavor, along with protein & fiber. You can use any color that you have on hand – white, red, or multi-color.
Organic Carrots: For some extra vibrancy & nutrition.
Organic Radishes: Sliced up to add some spring vibes.
Organic Asparagus: Feel free to swap with green beans, broccoli florets, or brussel sprouts!
Organic Lemon: Placed over the sheet pan ingredients to add some extra-flavor
Organic Seasonings: Garlic powder, sea salt, & black pepper.
Organic Avocado: For some extra healthy fats & creaminess, be sure to use a ripe avocado.
Organic Sweet Tahini Dressing: It’s the perfect sweet, citrusy, & creamy dressing to coat over the bowl. Don’t leave it out!
Organic Greens: Any greens work great. Baby spinach, arugula, and/or kale.
Organic Avocado Oil: This is my favorite oil to use while baking, because it can withstand high cooking temperatures.

How To Make

Quinoa. Prepare quinoa as packaged instructions.
Roasted Vegetables. Preheat the oven to 425 degrees F. Add the chopped vegetables to a baking tray lined with parchment paper. Drizzle with avocado oil & seasonings. Toss to combine & top with the fresh lemon slices. Bake for 20 – 25 minutes, flipping halfway.
Sweet Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide the fresh greens & quinoa between bowls. Pair with the roasted vegetables, sliced avocado, & a drizzle of the sweet tahini dressing. Enjoy!

Roasted Spring Vegetable Sheet Pan with asparagus, carrots, radishes, and lemons on a baking sheet.

Tips for Making this Spring Nourish Bowl Recipe Perfectly

Organic Quinoa: You can use any color that you have on hand – white, red, or multi-color.
Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Baking: Be sure to flip the vegetables halfway, as this ensures even baking.
Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Storing & Reheating

This Roasted Spring Vegetable Quinoa Nourish Bowl with Sweet Tahini Dressing is the perfect seasonal recipe for healthy leftovers & make ahead dinners!

Fridge Storage. Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa & pre-roasted vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the remaining bowl ingredients.

Roasted Spring Vegetable Quinoa Nourish Bowl with Sweet Tahini Dressing Recipe with asparagus, radishes, carrots, sliced avocado, fresh greens, and lemon, with a fork in it, on a white marble counter.

More Healthy Nourish Bowl Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Spring Vegetable Quinoa Nourish Bowl with Sweet Tahini Dressing

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

QUINOA

1 cup dry quinoa

VEGETABLES

3 large carrots, cut into sticks
1 cup asparagus, ends trimmed & cut into thirds
1 cup radishes, halved
1 tbsp avocado oil
½ tsp garlic powder
Sea salt & black pepper, to taste
½ fresh lemon, sliced

SWEET TAHINI DRESSING

¼ cup raw tahini
2 tbsp fresh lemon juice
2 tbsp pure maple syrup
2 garlic cloves, minced
Sea salt & black pepper, to taste
Spring water, to thin

BOWL

Fresh greens
Avocado(s)

Cook Mode Prevent your screen from going dark

Instructions

Quinoa. Prepare quinoa as packaged instructions.
Roasted Vegetables. Preheat the oven to 425 degrees F. Add the chopped vegetables to a baking tray lined with parchment paper. Drizzle with avocado oil & seasonings. Toss to combine & top with the fresh lemon slices. Bake for 20 – 25 minutes, flipping halfway.
Sweet Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide the fresh greens & quinoa between bowls. Pair with the roasted vegetables, sliced avocado, & a drizzle of the sweet tahini dressing. Enjoy!

Notes

Organic Quinoa: You can use any color that you have on hand – white, red, or multi-color.

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!

Baking: Be sure to flip the vegetables halfway, as this ensures even baking.

Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Storing & Reheating: Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa & pre-roasted vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the remaining bowl ingredients.