Welcome to my kitchen! Today I'm sharing my go-to Recette Santé, a vibrant and nourishing bowl that's become a staple in my home. This isn't just a salad; it's a complete meal that's bursting with color, texture, and flavor.
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Inspired by the fresh markets of Provence, this bowl brings together fluffy quinoa, caramelized roasted vegetables, creamy avocado, and a zesty lemon-tahini dressing. It's gluten-free, easily vegan, and perfect for meal prep.
Whether you're looking for a quick weeknight dinner or a healthy lunch to power your afternoon, this Recette Santé delivers. It's proof that healthy eating can be delicious, satisfying, and incredibly simple.
Why You'll Love This Recipe
About the Ingredients
1 cup (180g) quinoa, rinsed
Quinoa is a complete protein and cooks in 15 minutes. Substitute with couscous or farro if desired.
2 cups (480ml) vegetable broth or water
Use low-sodium broth for better control of salt. Water works fine too.
1 medium (200g) sweet potato, peeled and cubed
Sweet potato adds natural sweetness and vitamin A. Swap with butternut squash or carrots.
1 medium (150g) zucchini, sliced into half-moons
Zucchini is low-calorie and adds texture. Use yellow squash for a different color.
1 red bell pepper, sliced
Red peppers are sweeter and richer in vitamin C. Any color works.
1 small red onion, cut into wedges
Red onion gets sweet when roasted. Use yellow or white onion if preferred.
2 tablespoons (30ml) olive oil
Extra-virgin olive oil is best for roasting. Avocado oil also works.
1 teaspoon smoked paprika
Smoked paprika adds a subtle smoky flavor. Use regular paprika or chili powder for a kick.
1/2 teaspoon salt
Adjust to taste. Sea salt or kosher salt recommended.
1/4 teaspoon black pepper
Freshly ground is preferred for best flavor.
1 can (15 oz / 425g) chickpeas, drained and rinsed
Chickpeas add protein and fiber. Substitute with black beans or lentils.
1 ripe avocado, sliced
Avocado adds creaminess and healthy fats. Omit if not a fan, or use hummus.
For the dressing: 1/4 cup (60ml) tahini
Tahini is sesame paste. Use a good quality brand for best flavor. Substitute with Greek yogurt for a lighter dressing.
2 tablespoons (30ml) lemon juice
Fresh lemon juice is best. Bottled works in a pinch.
1 small garlic clove, minced
Garlic adds a savory punch. Use 1/2 teaspoon garlic powder if desired.
3-4 tablespoons (45-60ml) water, to thin
Adjust to reach desired consistency. Add more for a thinner dressing.
Tips & Tricks
Don't skip rinsing the quinoa
it removes the bitter saponins and ensures fluffy grains.
- Cut vegetables into uniform sizes so they roast evenly and finish at the same time.
- For extra crispy chickpeas, pat them dry thoroughly before roasting and don't overcrowd the pan.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Cook the Quinoa
In a medium saucepan, combine rinsed quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
3. Roast the Vegetables
On the baking sheet, toss sweet potato, zucchini, bell pepper, and red onion with olive oil, smoked paprika, salt, and pepper. Spread in a single layer. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and edges are golden brown.
4. Add the Chickpeas
After the vegetables have roasted for 10 minutes, push them to the sides and add the chickpeas to the center. Drizzle with a little olive oil and sprinkle with salt. Continue roasting for the remaining 10-15 minutes, until chickpeas are crispy and slightly blistered.
5. Make the Dressing
While everything cooks, whisk together tahini, lemon juice, garlic, and water in a small bowl. Add more water a tablespoon at a time until it reaches a pourable consistency. Season with salt to taste.
6. Assemble the Bowls
Divide the cooked quinoa among four bowls. Top with the roasted vegetables, chickpeas, and avocado slices. Drizzle generously with the lemon-tahini dressing.
7. Serve and Enjoy
Serve immediately, garnished with fresh herbs if desired. Enjoy your vibrant and healthy Recette Santé!
Delicious Variations
- Add grilled chicken or salmon for extra protein.
- Swap quinoa for brown rice or farro for a different grain base.
- Top with crumbled feta or goat cheese for a creamy, tangy finish.
How to Store Recette Santé
Refrigerator
Store leftovers in an airtight container for up to 4 days. Keep dressing separate and add just before serving.
Freezer
Freeze the roasted vegetables and quinoa separately for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat in the microwave for 2-3 minutes or in a skillet over medium heat until warmed through. Add a splash of water if needed.
Frequently Asked Questions
Q: Can I meal prep this recipe?
Yes, this recipe is perfect for meal prep. Assemble the bowls without the dressing and avocado, and store in the fridge for up to 4 days. Add the dressing and avocado fresh when ready to eat.
Q: What can I substitute for tahini?
If you don't have tahini, you can use Greek yogurt, almond butter, or sunflower seed butter for a similar creamy texture. Adjust the lemon and water to reach your desired consistency.
Q: Is this recipe vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free when you use vegetable broth and certified gluten-free quinoa. Just ensure all packaged ingredients are certified if needed.
Q: Can I roast the vegetables in an air fryer?
Absolutely. Air fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through. You may need to cook in batches to avoid overcrowding.
Q: How do I get crispy chickpeas?
Pat the chickpeas very dry with a paper towel before roasting, and don't overcrowd the pan. Roast at high heat and toss occasionally for even crispiness.
I hope you love this Recette Santé as much as I do! It's a beautiful, healthy meal that comes together quickly. If you try it, be sure to leave a comment and let me know how it turned out. Bon appétit!
Recette Santé
Recette Santé is a vibrant, nutrient-packed bowl with quinoa, roasted veggies, and lemon-tahini dressing. Ready in 30 minutes!
🧂 Ingredients
- 1 cup (180g) quinoa, rinsed
- 2 cups (480ml) vegetable broth or water
- 1 medium (200g) sweet potato, peeled and cubed
- 1 medium (150g) zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 1 small red onion, cut into wedges
- 2 tablespoons (30ml) olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz / 425g) chickpeas, drained and rinsed
- 1 ripe avocado, sliced
- For the dressing: 1/4 cup (60ml) tahini
- 2 tablespoons (30ml) lemon juice
- 1 small garlic clove, minced
- 3-4 tablespoons (45-60ml) water, to thin
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- 2Cook the Quinoa — In a medium saucepan, combine rinsed quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
- 3Roast the Vegetables — On the baking sheet, toss sweet potato, zucchini, bell pepper, and red onion with olive oil, smoked paprika, salt, and pepper. Spread in a single layer. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and edges are golden brown.
- 4Add the Chickpeas — After the vegetables have roasted for 10 minutes, push them to the sides and add the chickpeas to the center. Drizzle with a little olive oil and sprinkle with salt. Continue roasting for the remaining 10-15 minutes, until chickpeas are crispy and slightly blistered.
- 5Make the Dressing — While everything cooks, whisk together tahini, lemon juice, garlic, and water in a small bowl. Add more water a tablespoon at a time until it reaches a pourable consistency. Season with salt to taste.
- 6Assemble the Bowls — Divide the cooked quinoa among four bowls. Top with the roasted vegetables, chickpeas, and avocado slices. Drizzle generously with the lemon-tahini dressing.
- 7Serve and Enjoy — Serve immediately, garnished with fresh herbs if desired. Enjoy your vibrant and healthy Recette Santé!
