we readily associate pressure cookers with chilis, stews and roasts, so when we spied this healthy Instant Pot recipe for a low-maintenance macro bowl we did a double take.

The new cookbook, with this wellnessy recipe on its cover, is dedicated to clean pressure-cooked recipes just like this one. We never really latched on the Instant Pot craze last year, but this plating of perfectly roasted brussels and sweet potatoes showed us just how versatile the little pressure cooker could be.

According to the author, certified health coach Megan Gilmore, “When I first started using my Instant Pot, I used it most often for making recipes like this one. The pressure cooker takes care of cooking the quinoa, while vegetables roast to perfection in the oven, leaving your hands free to mix together the dressing”. We feel you, Megan. Here’s how to show your fall meal prep who’s boss…

Roasted Vegetable Bowl
Serves 6


1 lb sweet potatoes, cut into 1- inch chunks
extra virgin olive oil, for drizzling
fine sea salt and freshly ground black pepper
1 lb Brussels sprouts, cleaned and halved
1 bunch asparagus, cut into 1- inch pieces (woody stems removed, optional)
1 cup quinoa, rinsed
1 1⁄4 cups water
6 Tbsp tahini
1⁄4 cup freshly squeezed lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 cups chopped kale
1 cup cherry tomatoes, halved
1 cucumber, chopped


Preheat oven to 400F. Arrange sweet potatoes on large baking sheet, drizzle with olive oil. Toss potatoes to coat in oil, season with salt and pepper. Place in oven and roast for 25 minutes.

Arrange Brussels sprouts and asparagus on large baking sheet and drizzle with olive oil. Toss sprouts and asparagus, coating with oil, season with salt and pepper. Place in oven with sweet potatoes. Roast until vegetables are tender and golden, 15 to 20 minutes. (Because sweet potatoes had a head start, everything should finish cooking at roughly the same time.)

While vegetables are roasting, add quinoa and 1 cup of water to the Instant Pot and give it a stir. Secure the lid and move the steam release valve to sealing. Select manual/pressure cook and cook on high pressure for 1 minute. When the cooking cycle is complete, let the pressure naturally release for 15 minutes.

While quinoa is cooking, in a small bowl combine tahini, lemon juice, garlic, cumin, remaining 1⁄4 cup water, 1⁄4 teaspoon salt and several grinds of pepper. Whisk well (adding more water, 1 Tbsp at a time, as needed to thin).

When screen reads L0:15, move steam release valve to venting to release any remaining pressure. When the floating valve drops, remove lid and fluff quinoa with fork.

To serve, fill each bowl with handful of chopped kale, cooked quinoa, roasted vegetables, cherry tomatoes and cucumber. Drizzle creamy tahini dressing over top.

Store leftovers in four separate airtight containers (quinoa, roasted vegetables, raw vegetables and dressing) in fridge for up to 5 days.


New to the pressure cooker life?
Learn how to use it like a pro with this guide from Martha Stewart.

From our friends


  1. So, you used the instant pot only to cook the quinoa? This is definitely not the recipe that will get me interested. This must be click bait, it is so useless. Silly.

  2. Quinoa usually only takes 12 minutes to cook on the stovetop, so I’m not sure why this recipe changed the author’s opinion of an IP when it didn’t save any time.

    Tracy | 10.05.2018 | Reply
  3. Doesn’t do anything for me, definitely not a time or work saver

    Gerry | 10.05.2018 | Reply
  4. Skip this recipe. The dressing was too sour and the ingredients’ scents didn’t mix together well. Love this website, just not this tecipe

    Ina | 10.09.2018 | Reply

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