Jul 09 2026
Restaurants›The Half Nelson›Veggie Bowl Recipe

Veggie Bowl Recipe

Inspired by The Half Nelson
Time50m
Serves2

Quinoa, roasted veggies, tahini sauce

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Ingredients

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Grains

Vegetables

Sauce

Method

Quinoa Preparation

  1. 1

    Rinse the Quinoa

    Place 1 cup of quinoa in a fine mesh strainer and rinse it under cold water for about 1-2 minutes to remove any bitterness.

  2. 2

    Cook the Quinoa

    In a medium pot, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Roasted Vegetables

  1. 3

    Prepare the Vegetables

    Preheat your oven to 400°F (200°C). Chop the bell pepper, zucchini, carrot, and red onion into bite-sized pieces.

  2. 4

    Season the Vegetables

    In a large bowl, toss the chopped vegetables with olive oil, salt, and black pepper until well coated.

  3. 5

    Roast the Vegetables

    Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.

Tahini Sauce Preparation

  1. 6

    Mix the Sauce

    In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water until smooth. Add a pinch of salt to taste. If the sauce is too thick, add a little more water to reach desired consistency.

Assembly

  1. 7

    Combine and Serve

    In a serving bowl, place a generous scoop of cooked quinoa, top with roasted vegetables, and drizzle with tahini sauce. Serve warm.

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