Grilled Vegetable Bowl with Creamy Lemon Tahini Dressing

If you’re craving a light yet satisfying meal packed with the vibrant flavors of the Mediterranean, this Grilled Vegetable Bowl with Tahini Dressing checks every box. It’s a wholesome, plant-based meal that brings together grilled summer vegetables, hearty quinoa, chickpeas, and a creamy tahini-lemon dressing that ties it all together.

A gluten-free and plant-based vegetable bowl with quinoa and creamy tahini dressing.

This recipe was inspired by summers spent in coastal Greece, where grilled vegetables are often the centerpiece of a meal. Locals prepare zucchini, red peppers, and onions with just a touch of olive oil and salt, letting the smoky sweetness of the grill do the rest. Bowls like this are a staple in my kitchen, especially when I want to eat something clean, colorful, and deeply satisfying without spending hours cooking.

The addition of kalamata olives and chickpeas adds that salty-briny richness and a punch of plant-based protein. Meanwhile, quinoa acts as the grain foundation—though not traditionally Mediterranean, it’s perfectly acceptable in our recipes for it is gluten-free, has a light texture, and is loaded with nutritional benefits. If you’re staying closer to traditional ingredients, feel free to sub it with bulgur or couscous.

The tahini dressing is simple but absolutely essential. Creamy, lemony, and with a hint of salt, it brings everything together in a harmonious blend. You can prep the bowl ahead of time, and drizzle the dressing just before serving. Whether you’re making this for lunch, a light dinner, or a picnic side, it’s a winning recipe for plant-forward eaters and Mediterranean food lovers alike.

Health Benefits of the Grilled Vegetable Bowl

• Anti-inflammatory: Packed with extra virgin olive oil, sesame-based tahini, and fresh vegetables—all known to reduce chronic inflammation.
• Heart-Healthy: Tahini and olive oil provide healthy fats that improve cholesterol and protect your heart.
• High in Fiber: Chickpeas, quinoa, and grilled vegetables support gut health, reduce cravings, and aid in digestion.
• Rich in Antioxidants: Bell peppers, red onion, and tomatoes are loaded with compounds that protect against cellular damage.
• Gluten-Free & Plant-Based: Ideal for those with food sensitivities or following a vegan lifestyle.

FAQs

Can I roast instead of grill the vegetables?
Yes. Roast the vegetables at 425°F for 20 minutes, flipping halfway through. They’ll develop a similar caramelized depth of flavor.

Is quinoa Mediterranean?
Not traditionally, but we often use it in Mediterranean Living recipes for its nutrition, fiber, and gluten-free nature. Bulgur or farro are great traditional alternatives.

Can I make this ahead of time?
Definitely. Prep the bowl ingredients and store them in the fridge for up to 3 days. Keep the tahini dressing separate until ready to eat.

What other veggies can I add?
Eggplant, mushrooms, or asparagus are excellent grilled additions. In colder months, use roasted root vegetables like sweet potato or carrots.

How do I thin tahini dressing without losing flavor?
Add water gradually until you reach a pourable consistency. You can also add a little more lemon juice for extra brightness.

Grilled Vegetable Bowl with Creamy Lemon Tahini Dressing

Jess Haines-Stephan

A fresh and satisfying vegetable bowl filled with smoky grilled veggies, quinoa, chickpeas, and kalamata olives, topped with a creamy lemon-tahini dressing. Vegan, gluten-free, and Mediterranean-inspired, this easy bowl is perfect for a healthy lunch, dinner, or meal prep.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Lunch, Main Course, Salad

Cuisine Mediterranean-Inspired

Servings 2

Calories 453 kcal

Ingredients

  

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For the bowl:

• ¾ cup cooked quinoa
• ½ cup canned chickpeas rinsed and drained
• ¼ cup kalamata olives chopped
•  ½ cup cherry tomatoes halved
• 1 zucchini medium, sliced into 1/2" strips
• 1 red pepper cut into quarters
• 1 red onion cut into thick slices (around 1")
• ¼ cup tahini
• 3 tbsp freshly squeezed lemon juice

For the Tahini Dressing:

• 1 clove garlic minced or grated
• 2 tbsp fresh parsley finely chopped
• ¼ tsp salt
• 1 tbsp olive oil extra virgin
• 2 tbsp water (to thin as needed)

Instructions

 

• Grill the vegetables: Preheat a grill or grill pan over medium-high heat. Lightly brush cut veggies with olive oil and grill for 3–5 minutes per side, until tender and slightly charred. Let cool slightly, then chop if desired.
  1 zucchini, 1 tbsp olive oil
• Assemble the bowls: In a serving bowl, add quinoa. Top with chickpeas, olives, cherry tomatoes, and grilled vegetables.
  ¾ cup cooked quinoa, ½ cup canned chickpeas, ¼ cup kalamata olives,  ½ cup cherry tomatoes
• Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, garlic, parsley, salt, and olive oil. Add water gradually, whisking until you reach your desired consistency.
  ¼ cup tahini, 3 tbsp freshly squeezed lemon juice, 1 clove garlic, 2 tbsp fresh parsley, ¼ tsp salt, 1 tbsp olive oil, 2 tbsp water
• Serve: Drizzle dressing over the bowls. Enjoy immediately or store the components separately for meal prep.

Nutrition

Calories: 453kcalCarbohydrates: 43gProtein: 13gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gSodium: 703mgPotassium: 917mgFiber: 9gSugar: 10gVitamin A: 2677IUVitamin C: 122mgCalcium: 124mgIron: 4mg

Keyword vegetable bowl

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