One-Pan Roasted Veggie & Quinoa Skillet for Weeknights

Name: One-Pan Roasted Veggie & Quinoa Skillet for Weeknights
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup Quinoa, rinsed; 2 cup Low-sodium vegetable broth; 1 lb Sweet potato, peeled and diced; 1 piece Red bell pepper, diced; 1 piece Zucchini, halved and sliced; 1 cup Cherry tomatoes; 15 oz Canned chickpeas, drained and rinsed; 1 piece Red onion, thinly sliced; 3 cloves Garlic cloves, minced; 2 tbsp Olive oil; 3 tbsp Tahini; 2 tbsp Lemon juice; 2 tbsp Warm water (to thin tahini); 1 tsp Smoked paprika; 1 tsp Ground cumin; 1 tsp Kosher salt; ½ tsp Black pepper; ¼ cup Fresh parsley, chopped; ¼ cup Crumbled feta (optional)

Isabella Kim

Published: March 29, 2026

Categories: Vegetarian, European, Gluten-Free

Tags: healthy, gluten-free, Vegetarian, Quick, Weeknight, One-Pan

Veggie Skillet

Balanced vegetarian, gluten-free one-pan dinner: quinoa, roasted veggies, and lemon-tahini.

Prep Time:15 minCook Time:30 minTotal Time:45 minServings:4Difficulty:Easy

This one-pan roasted veggie and quinoa skillet is my go-to when the week gets hectic — bright, satisfying, and ready with minimal fuss. Sweet potatoes, bell pepper, zucchini and chickpeas roast up in the skillet while quinoa cooks right alongside them, so you get hearty texture, fresh flavor, and balanced nutrition without a pile of dishes.

A simple lemon-tahini drizzle brings everything together with a silky, tangy finish and a handful of herbs lifts the whole dish. It’s vegetarian, gluten-free, and built for busy nights — make it your weekly reset meal and feel good about what’s on the table.

Nutrition (per serving)

Calories:520 kcal

Protein:20 g

Carbs:64 g

Fat:18 g

Directions

1

Preheat oven to 425°F. Heat 1 tbsp olive oil in a large ovenproof skillet over medium heat.
2

Add sliced red onion and minced garlic; sauté 2–3 minutes until fragrant and slightly softened.
3

Stir in smoked paprika, cumin, salt and pepper, then add diced sweet potato, bell pepper, zucchini and cherry tomatoes. Toss to coat and cook 4–5 minutes.
4

Add drained chickpeas and the remaining 1 tbsp olive oil; spread the vegetables evenly in the skillet and cook 2 minutes more.
5

Scatter the rinsed quinoa over the vegetables, pour the vegetable broth evenly into the skillet, and bring to a gentle simmer on the stove (about 1–2 minutes).
6

Cover the skillet with a lid or tightly with foil and transfer to the oven. Bake 20 minutes, or until quinoa is tender and liquid is absorbed.
7

While the skillet bakes, whisk together tahini, lemon juice and warm water in a small bowl until smooth; season to taste with a pinch of salt.
8

Remove skillet from oven, fluff quinoa and vegetables with a fork, drizzle the lemon-tahini over the top, sprinkle with chopped parsley and optional feta, and serve warm.

Ingredients

Quinoa, rinsed:1 cup
Low-sodium vegetable broth:2 cup
Sweet potato, peeled and diced:1 lb
Red bell pepper, diced:1 piece
Zucchini, halved and sliced:1 piece
Cherry tomatoes:1 cup
Canned chickpeas, drained and rinsed:15 oz
Red onion, thinly sliced:1 piece
Garlic cloves, minced:3 cloves
Olive oil:2 tbsp
Tahini:3 tbsp
Lemon juice:2 tbsp
Warm water (to thin tahini):2 tbsp
Smoked paprika:1 tsp
Ground cumin:1 tsp
Kosher salt:1 tsp
Black pepper:½ tsp
Fresh parsley, chopped:¼ cup
Crumbled feta (optional):¼ cup

Tips & Notes

Use an ovenproof skillet (cast iron or stainless) so you can finish everything in one pan without transferring.
Rinse quinoa to remove the natural coating (saponin) — it prevents bitterness and gives a cleaner flavor.
Swap sweet potato for butternut squash or add kale at the end for extra greens; if using hearty greens, stir them in after baking so they wilt but stay bright.
If you prefer a spicier kick, stir ½ tsp red pepper flakes into the spices or finish with a squeeze of extra lemon.