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Quinoa & Roasted Veggie Bowls

These Quinoa & Roasted Veggie Bowls are a healthy, hearty, and colorful meal perfect for lunch or dinner. Packed with fluffy quinoa, roasted sweet potatoes, broccoli, cauliflower, and onions, it’s topped with a zesty tahini or lemon-garlic dressing. Not only is this bowl high in protein and fiber, but it’s also versatile—make it vegan, add chickpeas for more protein, or top with grilled chicken for a non-vegetarian option. Perfect for meal prep, busy weeknights, or a fresh, satisfying weekend dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

  • For the Roasted Vegetables:
  • 1 large sweet potato chopped into ½-inch cubes
  • 1 head of broccoli cut into florets
  • 1 head of cauliflower cut into florets
  • ½ red onion sliced
  • 2 tbsp olive oil
  • Salt & freshly ground black pepper to taste
  • For the Quinoa:
  • 1 cup quinoa rinsed
  • 2 cups water or vegetable broth
  • Pinch of salt
  • Optional Dressing:
  • Lemon-tahini dressing tahini, garlic, lemon juice, warm water, salt & pepper

Method
 

  1. Instructions
  2. 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.
  3. Cook the Quinoa: While veggies roast, bring quinoa, water (or broth), and salt to a boil in a saucepan.
  4. Reduce heat and simmer, covered, for 15 minutes. Remove from heat and let stand, covered, for 5 minutes; then fluff with a fork.
  5. Make the Dressing (optional): Whisk together tahini, garlic, lemon juice, and warm water until smooth; season with salt and pepper to taste.
  6. 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.