These quinoa bowls are a delicious way to use up all of the summer vegetables in your garden! Oven roasted summer squash, zucchini and cherry tomatoes are topped with the most delicious lemon tahini dressing in these healthy, vegan bowls!
Toss the summer squash, zucchini and cherry tomatoes with the olive oil, salt, pepper, garlic powder and smoked paprika.
Spread out evenly on a parchment paper lined baking sheet.
Place in the oven for 15-18 minutes.
Remove from the oven and toss the roasted vegetables with the chickpeas.
Divide the cooked quinoa between two bowls.
Top with the roasted vegetables and chickpeas.
Drizzle with the lemon tahini dressing.
Squash Options: Zucchini and summer squash can be used interchangeable in this recipe. You can use all of one, if the other is not available. Neither the zucchini or the squash need to be peeled before roasting.
Make Ahead: The lemon tahini dressing can be made ahead of time and stored in the refrigerator for up to 10 days.
Low Carb: The quinoa can be replaced with cauliflower rice to reduce the net carbs per bowl to 17 and the total carbs to 25 per bowl.