Vegetarian BBQ Bowl with Quinoa and Tahini

Ingredients for 4 people

For the bowl

• 250 g quinoa
• 1 medium-sized cauliflower
• 2 bell peppers
• 1 zucchini
• 400 g cooked chickpeas, drained weight depends on packaging
• 1 cucumber
• pickled red onion to taste
• fresh parsley, mint, or cilantro
• 2–3 tablespoons oil
• BBQ rub to taste
• lemon or lime

For the tahini sauce

• 4 tablespoons tahini
• lemon juice
• water
• optional: garlic and salt

Vegan, gluten-free and allergens

• The recipe is vegan if the rub, broth, tahini, and all additions are entirely plant-based.
• Quinoa is naturally gluten-free, but check the packaging and cross-contamination if a gluten-free diet is required.
• Tahini contains sesame.
• Chickpeas are legumes.
• Rub, broth, and pickled products may contain additional allergens.
• Always check current labels and use clean tools if cross-contamination must be avoided.

Why this bowl is a complete meal

Nutritional needs vary by person. Adjust portions and composition based on appetite, diet, and number of courses.

Preparing the quinoa

1. Rinse the quinoa if the packaging advises doing so.
2. Prepare according to the instructions on the packaging, optionally using suitable vegetable broth.
3. Let it steam off and fluff with a fork.
4. Season with lemon and fresh herbs.
5. Store chilled if you are making the quinoa in advance.

Preparing the cauliflower

1. Cut the cauliflower into medium-sized florets.
2. Make the pieces roughly equal in size.
3. Pat well dry.
4. Mix with a thin layer of oil and rub.
5. Optionally, partially cook large or very firm florets beforehand so the outside doesn't burn before the core is cooked.

Also check out cauliflower on the BBQ with dry rub.

Preparing bell pepper and zucchini

1. Cut the bell pepper into wide strips or large pieces.
2. Cut the zucchini into thick slices or long strips.
3. Pat wet surfaces dry.
4. Mix lightly with oil and optionally rub.
5. Keep the vegetables separate so you can take each off the BBQ at the right time.

Crisping the chickpeas

Chickpeas will fall through a standard grate. Therefore, use a cast-iron pan, grill basket, or plancha that is suitable for your BBQ according to the manufacturer.

1. Rinse the chickpeas if the packaging advises doing so.
2. Drain well and gently pat dry.
3. Mix with a small amount of oil and rub.
4. Roast in a suitable pan, basket, or on the plancha.
5. Toss regularly and remove when they are warm and slightly crispy, before the herbs burn.

Preparing the BBQ

1. Create a direct zone and a cooler zone.
2. Preheat the grate in a controlled manner and clean it.
3. Have the grill basket, plancha, or suitable pan ready for the chickpeas.
4. Use separate bowls for ungrilled and cooked ingredients.

Read more about the two-zone setup and direct and indirect heat.

Grilling vegetables

1. Start with the cauliflower as it requires the longest cooking time.
2. Grill over controlled heat and move to the cooler zone if the outside gets dark too quickly.
3. Add bell pepper and zucchini based on thickness and desired texture.
4. Only turn when the surface has color and releases easily.
5. Take each ingredient off the BBQ individually as soon as it is cooked while still having enough structure.

The exact time depends on size, moisture, and BBQ heat. Use color and doneness as a guideline, not a fixed minute value.

Making the tahini sauce

1. Stir the tahini with lemon juice until loose.
2. Add water little by little; the sauce may thicken first and then become smooth again.
3. Season with garlic and salt if desired.
4. Store chilled until serving.

View the detailed tahini sauce recipe.

Assembling the BBQ bowl

1. Divide the quinoa over four bowls.
2. Add grilled cauliflower, bell pepper, and zucchini.
3. Divide the warm chickpeas over the bowls.
4. Add cucumber, pickled red onion, and fresh herbs.
5. Spoon tahini sauce over it or serve separately.
6. Finish with lemon or lime and serve immediately.

Which rub goes well with this bowl?

• Shawarma BBQ Dry Rub with tahini and pickled onion;
• Smoky Spicy Tex-Mex BBQ Rub with corn, avocado, and salsa;
• Toscana Fire with romesco and Italian herbs;
• Korean BBQ Rub with cucumber and a suitable sesame sauce.

Check ingredients, allergens, and dosage on the current packaging. It is better to use a thin layer on chickpeas and vegetables to avoid burnt herbs.

Variations

Tex-Mex BBQ bowl

Use corn, avocado, tomato salsa, and Tex-Mex seasoning. Add lime and replace tahini if desired with a suitable plant-based sauce.

Middle Eastern bowl

Use shawarma seasoning, tahini, cucumber, parsley, and pickled onion. Optionally add hummus.

Mediterranean bowl

Use Toscana Fire, romesco, grilled bell pepper, and fresh herbs.

Extra protein

Add grilled tofu or tempeh if you want a larger or higher-protein meal.

Preventing vegetables from sticking

• Pat ingredients dry.
• Use a thin layer of oil.
• Preheat the grate in a controlled manner.
• Only turn when the surface has color.
• Use a plancha or grill basket for small pieces.

Also read food sticking to the BBQ grate.

Preparing for a group

You can prepare the quinoa, tahini sauce, and pickled onion in advance and keep them chilled. Grill vegetables and chickpeas as close to serving as possible. Put all components out separately when guests assemble their own bowl and clearly state allergens.

Also view BBQ for large groups.

Storing leftovers

Cool the quinoa, vegetables, chickpeas, and sauce promptly and store everything covered in the refrigerator. Store the tahini sauce separately and follow current local storage guidelines. Do not reuse food that has been left unrefrigerated for a long time.

More vegetarian BBQ recipes

• Tofu and tempeh skewers
• Portobello burger from the BBQ
• Halloumi vegetable skewers
• Vegetarian BBQ hub
• Hummus
• All BBQ recipes

Frequently asked questions

Is this BBQ bowl vegan?

Yes, if the rub, broth, tahini, and all additions are entirely plant-based.

Is quinoa gluten-free?

Quinoa is naturally gluten-free. Check packaging and cross-contamination if a gluten-free diet is required.

How do you roast chickpeas on the BBQ?

Use a suitable pan, plancha, or grill basket, stir regularly, and prevent the herbs from burning.

Can you make the bowl in advance?

You can make the quinoa, sauce, and cold toppings in advance. Preferably grill vegetables and chickpeas just before serving.

Which sauce goes well with a vegetarian BBQ bowl?

Tahini, romesco, hummus, or chimichurri go well, depending on the chosen herbs and toppings.