Hanukkah Roasted Root Vegetable Quinoa Blessing Bowl

Name: Hanukkah Roasted Root Vegetable Quinoa Blessing Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (185 g) white quinoa, rinsed; 2 cup (480 ml) water; 2 medium (200 g) medium red beets, peeled and cut into ¾-inch (2 cm) cubes; 3 medium (300 g) medium carrots, peeled and cut into ½-inch (1.3 cm) thick sticks, about 2–3 inches (5–7.5 cm) long; 2 medium (250 g) medium parsnips, peeled and cut into ½-inch (1.3 cm) thick sticks, about 2–3 inches (5–7.5 cm) long; 3 tbsp (45 ml) extra-virgin olive oil; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ tsp (1 g) sweet paprika (optional); ¼ cup (60 g) tahini; 3 tbsp (45 ml) fresh lemon juice; 1 clove (5 g) garlic clove, minced; 2 tbsp (30 ml) water, room temperature; ¼ tsp (1½ g) kosher salt; ¼ cup (10 g) fresh dill, roughly chopped; ¼ cup (10 g) fresh flat-leaf parsley, roughly chopped; ½ cup (100 g) pomegranate seeds (optional); 1 whole (60 g) lemon, zested, for garnish (optional)

From the MyKitchenBank Kitchen

A celebratory grain bowl honoring Hanukkah traditions, featuring nutty roasted root vegetables—beets, carrots, and parsnips—crisped in an air fryer and served over fluffy quinoa with fresh herbs, a creamy tahini-lemon dressing, and jewel-like pomegranate seeds. Naturally vegan and gluten-free, this beautiful, nourishing dish works as a holiday side or light main course.

Prep: 20 min
Cook: 20 min
Wait: 15 min
Total: 55 min
Makes: 4 servings (as a side) or 2-3 servings (as a main dish)

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Ingredients

4 servings

For the Quinoa
1 cup (185 g) white quinoa, rinsed
2 cup (480 ml) water
For the Roasted Vegetables
2 medium (200 g) medium red beets, peeled and cut into ¾-inch (2 cm) cubes
3 medium (300 g) medium carrots, peeled and cut into ½-inch (1.3 cm) thick sticks, about 2–3 inches (5–7.5 cm) long
2 medium (250 g) medium parsnips, peeled and cut into ½-inch (1.3 cm) thick sticks, about 2–3 inches (5–7.5 cm) long
3 tbsp (45 ml) extra-virgin olive oil
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
½ tsp (1 g) sweet paprika (optional)
For the Tahini-Lemon Dressing
¼ cup (60 g) tahini
3 tbsp (45 ml) fresh lemon juice
1 clove (5 g) garlic clove, minced
2 tbsp (30 ml) water, room temperature
¼ tsp (1.5 g) kosher salt
For Assembly
¼ cup (10 g) fresh dill, roughly chopped
¼ cup (10 g) fresh flat-leaf parsley, roughly chopped
½ cup (100 g) pomegranate seeds (optional)
1 whole (60 g) lemon, zested, for garnish (optional)

Equipment (7)

Medium saucepan with lid
Air fryer basket or tray
Large mixing bowl
Small bowl for dressing
Whisk
Cutting board and knife
4 serving bowls

Steps

Before you start

Rinse the quinoa thoroughly under cold water to remove the bitter saponin coating
Wash and peel all vegetables before cutting them to streamline your prep work
Preheat the air fryer to 400°F (200°C) while you're prepping the vegetables

1
Cook the quinoa
- In a medium saucepan, bring 2 cups (480 ml) of water to a boil over medium-high heat.
- Add the rinsed quinoa and a pinch of salt.
- Stir briefly, then reduce heat to low, cover tightly with a lid, and simmer for 12–15 minutes until the water is completely absorbed.
- You'll see a small translucent ring appear around each grain of quinoa when it's fully cooked and tender.
- Remove from heat, cover, and let rest while you prepare the other components.
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Ready when: Water is completely absorbed, quinoa is tender with a translucent ring around each grain
Tip: Don't skip rinsing—it removes the bitter saponin coating that affects the flavor of the finished grain
2
Prep the vegetables
- While the quinoa cooks, peel the beets and cut them into ¾-inch (2 cm) cubes.
- (Wear gloves if you don't want to stain your hands.) Peel the carrots and parsnips, then cut them into ½-inch (1.3 cm) thick sticks about 2–3 inches (5–7.5 cm) long, aiming for uniform sizes so they cook evenly.
- Transfer all prepared vegetables to a large bowl.
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Ready when: All vegetables are cut into uniform sizes and ready to season
Tip: Cut vegetables to similar sizes so they cook evenly in the air fryer without some pieces burning before others are tender
3
Season the vegetables
- Drizzle the prepared vegetables with the 3 tablespoons (45 ml) of olive oil.
- Sprinkle with kosher salt, black pepper, and paprika (if using).
- Toss the vegetables together with your hands or two spoons, making sure each piece is evenly coated with oil and seasonings.
- Let sit for 1–2 minutes while the oil coats them.
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Ready when: All vegetables are evenly coated in oil and spices
4
Air fry the vegetablesOven 400°F / 205°C
- Preheat the air fryer to 400°F (200°C).
- Spread the seasoned vegetables in a single layer in the air fryer basket, working in two batches if necessary to avoid crowding (a crowded basket creates steam rather than crispy roasting).
- Air fry for 18–20 minutes, stopping to shake the basket every 6 minutes to ensure even browning on all sides.
- The vegetables are done when the beets are fork-tender and the edges of the carrots and parsnips are deeply caramelized and lightly charred.
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Ready when: Beets are fork-tender, carrots and parsnips have caramelized and lightly charred edges
Tip: Shake the basket every 6 minutes to prevent sticking and ensure even browning on all sides
5
Make the tahini dressing
- While the vegetables air fry, whisk together the tahini, fresh lemon juice, minced garlic, and room-temperature water in a small bowl.
- Whisk until you have a smooth, pourable consistency with no lumps.
- Taste and adjust the seasoning with a pinch of salt and additional lemon juice if needed.
- If the dressing is too thick, add a splash more water and whisk again until silky and spreadable.
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Ready when: Dressing is smooth, pourable, and lump-free
Tip: Tahini can seize if you add cold water—use room-temperature water and whisk constantly to keep the dressing creamy
6
Assemble the blessing bowls
- Fluff the cooked quinoa with a fork and divide it evenly among 4 serving bowls, creating a fluffy base for each.
- Arrange the warm roasted vegetables on top of the quinoa in an appealing pattern.
- Drizzle the tahini-lemon dressing generously over the vegetables and quinoa.
- Scatter the fresh dill and parsley over the top, then add a generous handful of pomegranate seeds (if using) for a festive jeweled effect.
- Finish with a light dusting of fresh lemon zest if desired.
- Serve immediately.
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Ready when: Bowl is artfully arranged with all components visible
Tip: Assemble bowls just before serving to keep the quinoa fluffy and the roasted vegetables from releasing moisture

Good to know

Tips

This recipe is naturally vegan and gluten-free, making it perfect for inclusive Hanukkah celebrations with diverse dietary needs.
Quinoa absorbs liquid as it sits, so assemble bowls right before serving to keep the salad fresh and the grain fluffy.
The tahini dressing will thicken slightly as it sits—if you make it ahead, whisk in a splash of water or lemon juice just before serving to reach the desired consistency.
Roasted vegetables are delicious served warm or at room temperature, making this bowl excellent for meal prep and flexible reheating.

Make ahead

Roast the vegetables up to 2 days ahead and store in an airtight container in the refrigerator. Cook the quinoa up to 3 days ahead. Make the tahini dressing up to 3 days ahead. Keep all components separate until just before serving, then assemble fresh. Do not assemble the bowl more than 30 minutes ahead, as the quinoa will absorb moisture from the warm vegetables.

Storage & reheating

Room temperature: 2–3 hours maximum. Refrigerator: 3–4 days in an airtight container, best if stored as separate components to prevent the quinoa from absorbing excess moisture. To reheat, warm the vegetables in a 350°F (175°C) oven for 5–8 minutes, then reassemble. Freezer: Cooked quinoa and vegetables can be frozen separately for up to 2 months; do not freeze the assembled bowl or dressing.

Substitutions

white quinoa → millet or brown rice. Both have a similar texture and cooking time. Brown rice takes about 35 minutes to cook instead of 15.
medium red beets → additional carrots or parsnips. If you don't enjoy beets, simply use more of the other root vegetables. The bowl will be equally delicious.
tahini → a simple lemon vinaigrette (whisk together lemon juice, olive oil, minced garlic, salt, and pepper). This substitution is lighter and works well if you don't have tahini on hand or prefer a less creamy dressing.
pomegranate seeds → toasted sunflower seeds, toasted pumpkin seeds, or dried cranberries. Any of these adds color, crunch, and a touch of sweetness if pomegranate is unavailable or out of season.