Spiced Chicken and Roasted Vegetable Quinoa Bowls with Herby Tahini Drizzle

Name: Spiced Chicken and Roasted Vegetable Quinoa Bowls with Herby Tahini Drizzle
Prep time: 30 min
Cook time: 35 min
Total time: 55 min
Yield: 5 people
Cuisine: Fusion
Ingredients: 2 lb boneless skinless chicken thighs; 2 cups quinoa, rinsed well; 3 cups water or chicken stock; 2 large red bell peppers, deseeded and cut into 1-inch chunks; 2 medium zucchini, cut into half-moons about ½ inch thick; 1½ cups cherry tomatoes; 4 tbsp olive oil; 1½ tsp ground cumin; 1½ tsp smoked paprika; 1 tsp ground coriander; ½ tsp cayenne pepper; ½ tsp ground turmeric; 1¾ tsp salt; ⅓ cup tahini; 2 large lemons; 3 cloves garlic cloves, minced; 3 to 4 tbsp warm water; 1 tbsp coconut aminos; ½ cup loosely packed fresh flat-leaf parsley, roughly chopped; 1 medium fresh chilli, thinly sliced into rounds; 1 large lemon, cut into wedges

These bowls are the kind of meal that looks like you spent all afternoon on them but actually comes together in about an hour on a weeknight. Spiced chicken thighs go straight onto the grill pan, the vegetables roast in the toaster oven, and everything lands on a bed of fluffy quinoa. The tahini sauce is the real star: bright with lemon, a little garlicky, thinned just enough to drizzle over the whole thing. It photographs beautifully too, all those colours stacked up in a bowl.

By David M.

Published and updated September 16, 2026

Recipe details

Yield: 5 people
Prep time: 30 minutes
Cook time: 35 minutes
Total time: 55 minutes

Ingredients

2 lb boneless skinless chicken thighs (about 8 to 10 thighs)
2 cups quinoa, rinsed well
3 cups water or chicken stock (stock gives more flavour)
2 large red bell peppers, deseeded and cut into 1-inch chunks
2 medium zucchini, cut into half-moons about ½ inch thick
1½ cups cherry tomatoes (left whole)
4 tbsp olive oil (divided use)
1½ tsp ground cumin
1½ tsp smoked paprika
1 tsp ground coriander
½ tsp cayenne pepper (use ¼ tsp if you want it milder)
½ tsp ground turmeric
1¾ tsp salt (divided use)
⅓ cup tahini (stir it well before measuring if it has separated)
2 large lemons (you need about 4 tbsp juice total)
3 cloves garlic cloves, minced
3 to 4 tbsp warm water (to thin the tahini sauce)
1 tbsp coconut aminos (adds a subtle savoury depth to the sauce)
½ cup loosely packed fresh flat-leaf parsley, roughly chopped (plus extra whole leaves for garnish)
1 medium fresh chilli, thinly sliced into rounds (red or green; skip if you want less heat)
1 large lemon, cut into wedges (for serving)

Instructions

Put 2 cups (340 g) rinsed quinoa and 3 cups (720 ml) water or chicken stock into your rice cooker. Add a pinch of salt, switch it on, and let it do its thing. It'll be ready in about 20 to 25 minutes and will stay warm until you need it.
While the quinoa cooks, combine 1½ tsp ground cumin, 1½ tsp smoked paprika, 1 tsp ground coriander, ½ tsp cayenne, ½ tsp turmeric, and 1 tsp salt in a large mixing bowl. Add 2 tbsp olive oil and stir into a loose paste. Add 2 lb (900 g) chicken thighs and toss until every piece is well coated.
Set your toaster oven to 425°F (220°C). Line a large baking sheet with parchment. Spread 2 deseeded, chunked red bell peppers, 2 sliced zucchini, and 1½ cups (225 g) cherry tomatoes in a single layer. Drizzle with 2 tbsp olive oil and sprinkle with ½ tsp salt. Slide the tray in and roast for 25 minutes, until the edges of the peppers are lightly charred and the tomatoes are blistering.
While the vegetables roast, heat your cast-iron pan over medium-high heat for about 2 minutes until it's very hot. Lay the marinated chicken thighs in the pan in a single layer, smooth side down. Cook for 6 minutes without moving them, until the undersides are deeply seared and pulling away from the pan cleanly.
Flip each thigh and cook the other side for another 6 to 7 minutes, until the thickest part registers 165°F (74°C) on a meat thermometer or the juices run clear when you cut into the thickest piece. Transfer to a cutting board and rest for 5 minutes.
While the chicken rests, mince 3 cloves garlic. In a small bowl, whisk together ⅓ cup (80 g) tahini, 4 tbsp fresh lemon juice (from roughly 2 lemons), 3 cloves garlic, minced, 1 tbsp coconut aminos, and ¼ tsp salt. The mixture will seize up and look thick, that's normal. Add 3 to 4 tbsp warm water, one tablespoon at a time, whisking until it loosens to a drizzleable consistency. Stir in ½ cup (15 g) roughly chopped flat-leaf parsley.
Thinly slice 1 medium fresh chilli into rounds. Slice the rested chicken thighs crosswise into strips. Cut 1 large lemon into wedges for serving.
Build the bowls: divide the quinoa among five bowls. Top with a generous pile of roasted vegetables, then the sliced chicken. Spoon or drizzle the tahini sauce over everything. Scatter chilli slices and a few whole parsley leaves on top, and tuck a lemon wedge on the side of each bowl. Don't stress if it looks a bit jumbled, a relaxed layered look is exactly right.