Quinoa & Roasted Veggie Bowls – A Wholesome Meal in a Bowl
If you’re looking for a wholesome and colorful meal, these Quinoa & Roasted Veggie Bowls are the answer. Packed with fluffy quinoa, roasted sweet potatoes, broccoli, and cauliflower, this recipe is hearty, healthy, and perfect for meal prep.
One of the best things about quinoa bowls is how versatile they are. You can swap in your favorite seasonal veggies, add some grilled chicken or tofu for extra protein, or keep it completely plant-based. 🥦🥕 It’s the perfect balance of hearty and light, making it just as good for a weekday lunch as it is for a cozy dinner.
If you’ve been following along with our series of nourishing meals, you might have already tried our Lemon Herb Grilled Chicken 🍋 or the refreshing Strawberry Spinach Salad with Balsamic Glaze 🍓. This quinoa bowl fits right in with those recipes—simple ingredients, quick prep, and flavours that shine without being complicated.
What makes this bowl so satisfying is the mix of textures. The quinoa is fluffy, the roasted veggies bring a natural sweetness with a little char, and if you top it with a sprinkle of nuts or seeds, you get that perfect crunch. 🌰 And let’s not forget the dressing—a zesty finish that ties everything together.
Whether you’re meal prepping for the week or just want something that makes you feel good after a long day, this Quinoa & Roasted Veggie Bowl has your back. 🙌 Healthy, delicious, and Instagram-worthy—what more could you ask for?
So grab your sheet pan, cook up some quinoa, and let’s build a bowl that’s every bit as satisfying as it looks. 🥗
Quinoa & Roasted Veggie Bowls
Ingredients
Method
- Instructions
- Roast the Veggies: Preheat oven to 400°F. Toss sweet potato, broccoli, cauliflower, and red onion with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet. Roast for 30–35 minutes, tossing halfway through, until tender and slightly charred.
- Cook the Quinoa: While veggies roast, bring quinoa, water (or broth), and salt to a boil in a saucepan.
- Reduce heat and simmer, covered, for 15 minutes. Remove from heat and let stand, covered, for 5 minutes; then fluff with a fork.
- Make the Dressing (optional): Whisk together tahini, garlic, lemon juice, and warm water until smooth; season with salt and pepper to taste.
- Assemble the Bowls:Divide quinoa among four bowls. Top with roasted vegetables and drizzle with dressing if using. Mix and enjoy immediately!
Notes
- Make it Ahead: Roast the veggies and cook the quinoa up to 3 days in advance. Store separately in airtight containers and assemble before serving.
- Protein Boost: Add roasted chickpeas, black beans, or grilled chicken to make the bowls even more filling.
- Flavor Variations: Swap tahini dressing for balsamic glaze, avocado crema, or a lemon-herb vinaigrette.
- Seasonal Veggies: Mix and match depending on what’s in season—zucchini, asparagus, or bell peppers work beautifully.
- Serving Tip: Sprinkle with toasted pumpkin seeds or feta cheese for extra crunch and flavor.
- Gluten-Free: Naturally gluten-free and easily customizable for different dietary needs.
