Quinoa Bowl with Roasted Veggies and a Chia-Tahini Dressing

Quick, hearty and the ultimate source of comfort, this Quinoa bowl comes with a wholesome Chia Seed and tahini dressing, making it the perfect lunchtime meal. Packed with the goodness of protein and fibre-rich quinoa – this salad bowl is so good; it’s bound to have you coming back for more!


  • For the Salad Base
  • 1 Cup Pink Harvest Farms White Quinoa (you can also use the Tricolour Quinoa)
  • 1/2 Cup of Cherry Tomatoes, Halved
  • Fistful of Spinach
  • Fistful Of Roasted Almonds, Sliced
  • For the Roasted Veggies
  • For the Roasted Veggies
  • 1/2 Cup Cauliflower Florets
  • 1/2 Cup Sweet Potato, Diced Small
  • 2-3 Garlic Cloves
  • 1 Tbsp Oil
  • Pinch of Salt
  • Pinch of Seasoning
  • For the Dressing
  • 2 Tbsp Tahini
  • 1 Tsp Olive Oil
  • Salt to Taste
  • 1 Clove of Garlic
  • 1 Tbsp Lemon Juice
  • 1 Tsp Honey
  • 3-4 Tbsp of Water
  • Add 1 Tsp Chia Seeds (Pink Harvest Farms)


Prep: 120 minutes
Cooking: 60 minutes

  1. Chop the veggies into bite-sized chunks.
  2. Add in some oil, salt and seasoning of your choice (I used peri peri seasoning).
  3. Roast in the oven at 180 degrees for 20 minutes until soft.
  4. For the dressing, blend tahini, olive oil, salt, garlic, lemon juice, honey and water to get the desired consistency. Once done, add the chia seeds.
  5. Add quinoa, roasted veggies, cherry tomatoes and spinach to a bowl add almonds from the top.
  6. Drizzle the chia-tahini dressing and serve!