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Roasted Vegetable Quinoa Bowl

Roasted Vegetable Quinoa Bowl: Nourishing & Flavorful Delight

A nourishing Roasted Vegetable Quinoa Bowl packed with nutrients and vibrant colors, perfect for healthy meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Healthy, Plant-Based
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 medium Zucchini Add moisture and fiber; substitute with yellow squash for a different texture.
  • 1 medium Red Bell Pepper Introduces sweetness and vibrant color; replace with green bell pepper for a sharper flavor.
  • 1 small Red Onion Provides a mild onion flavor and sweetness; yellow onion can be used instead.
  • 1 cup Cherry Tomatoes Contributes juiciness and acidity; use grape tomatoes or any small variety if preferred.
  • 2 cups Cauliflower Florets Adds texture and a nutty flavor; broccoli florets can be a great alternative.
For Cooking Quinoa
  • 1 cup Dry Quinoa The base grain rich in protein; alternatively, use bulgur or farro for variation.
  • 2 cups Vegetable Broth Cooking liquid; using broth adds more flavor to the dish.
For the Dressing
  • 3 tablespoons Olive Oil Essential for roasting vegetables and making the dressing; can be substituted with avocado oil.
  • 1 medium Lemon Juice Brightens the dish; use lime juice as a substitute for a different zing.
  • 1 tablespoon Dijon Mustard Adds tanginess to the dressing; omit for a milder flavor if desired.
  • 1 tablespoon Maple Syrup A touch of sweetness that balances the dressing flavors; use agave syrup for a vegan option.
  • 1 clove Garlic Fresh clove for a robust flavor in the dressing; can be left out if using garlic powder.
  • 1/4 cup Chopped Fresh Parsley Adds a burst of freshness; other herbs like cilantro work well too.
Optional Toppings
  • 1/4 cup Toasted Pumpkin Seeds For crunch and added nutrition; feel free to substitute with other nuts.
  • 1 medium Sliced Avocado Adds creaminess and healthy fats; omit for a lower fat dish.
  • 1/2 cup Crumbled Feta Provides a creamy, salty flavor; use plant-based feta for a vegan version.

Equipment

  • Medium saucepan
  • Baking sheet
  • large bowl
  • small bowl

Method
 

Step-by-Step Instructions
  1. Rinse 1 cup of quinoa under cold water for about 2 minutes to remove bitterness, then combine with 2 cups of vegetable broth and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork when done.
  2. Preheat your oven to 425°F (220°C) and prepare a large baking sheet lined with parchment paper.
  3. Chop the seasonal vegetables into bite-sized pieces, toss with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and pepper in a large bowl.
  4. Spread the seasoned vegetables on the prepared baking sheet and roast in the oven for 25-30 minutes, flipping halfway through.
  5. In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, 1 tablespoon of Dijon mustard, 1 tablespoon of maple syrup, and 1 minced garlic clove.
  6. Assemble the bowls by dividing the quinoa among serving bowls, topping with roasted vegetables and drizzling with homemade dressing.
  7. Serve warm, at room temperature, or chilled. Store leftovers in airtight containers for up to 4 days.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 2200IUVitamin C: 75mgCalcium: 60mgIron: 3mg

Notes

Customize your dressing by adding tahini or varying herbs. Store quinoa and veggies separately to maintain texture.

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