Grilled Veggie Buddha Bowl

Step 1

Pour 0.75 cup quinoa into a medium saucepan and rinse under cold water, stirring gently with your fingers for 30 seconds, until the water runs clear.

Step 2

Add 1.5 cups water to the quinoa and bring to a boil over high heat, watching until large bubbles break the surface, about 3 minutes.

Step 3

Cover the saucepan with a lid, reduce heat to low, and simmer for 12 minutes without peeking, until the liquid is absorbed and quinoa appears fluffy.

Step 4

Remove from heat and let sit covered for 5 minutes so the last moisture absorbs.

Step 5

While quinoa cooks, place the zucchini on a cutting board and slice lengthwise into three long strips about 1/4 inch thick.

Step 6

Lay each bell pepper on its side, then slice straight down from top to bottom four times around the pepper to create four wide flat panels, discarding the core and seeds.

Step 7

Arrange zucchini slices, bell pepper panels, and cherry tomatoes on a large sheet pan or grill-safe tray in a single layer.

Step 8

Drizzle vegetables lightly with olive oil and salt and pepper to taste, then toss gently with your hands until evenly coated.

Step 9

Place the sheet pan on a preheated grill over medium-high heat, or position 4 inches below a broiler set to high, and cook for 8–10 minutes.

Step 10

Cook until the zucchini and peppers have light char marks and the tomatoes are soft but still holding their shape, then remove from heat.

Step 11

In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons lemon juice, 2 tablespoons water, and a pinch each of salt and pepper until smooth and pourable.

Step 12

Divide the cooked quinoa evenly between two bowls, creating a base layer.

Step 13

Arrange the grilled vegetables on top of the quinoa in each bowl, grouping zucchini, peppers, and tomatoes in small sections.

Step 14

Drizzle the tahini dressing over the top of each bowl in a thin stream, covering the vegetables and quinoa.