Roasted Vegetable Quinoa Bowl

Roasted Vegetable Quinoa Bowls are a nutritious and delicious option for lunch or dinner. Packed with hearty quinoa, caramelized roasted vegetables, and a tangy dressing, this meal is as satisfying as it is wholesome. It’s customizable, perfect for meal prep, and brimming with flavors and textures!

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Ingredients for Roasted Vegetable Quinoa Bowl

Here’s what you’ll need to make this vibrant and healthy dish:

For the Quinoa:

• Quinoa (1 cup, uncooked)
  A protein-packed base for the bowl. Rinse well before cooking to remove any bitterness.
• Water or Vegetable Broth (2 cups)
  Cooking quinoa in broth adds extra flavor.

For the Roasted Vegetables:

• Sweet Potatoes (1 medium, diced)
  Adds natural sweetness and a tender texture.
• Zucchini (1 medium, sliced into half-moons)
  Light and refreshing, zucchini roasts beautifully.
• Red Bell Pepper (1, diced)
  Adds a pop of color and a subtle sweetness.
• Red Onion (1 small, sliced)
  Brings caramelized sweetness to the dish.
• Olive Oil (2 tablespoons)
  Helps the vegetables roast to golden perfection.
• Salt and Black Pepper (to taste)
  Essential for seasoning.
• Ground Cumin (1 teaspoon)
  Adds a warm, earthy flavor.
• Smoked Paprika (½ teaspoon)
  Brings a hint of smokiness to the veggies.

For the Dressing:

• Lemon Juice (2 tablespoons)
  Brightens the flavors and adds tanginess.
• Olive Oil (2 tablespoons)
  For richness and smoothness.
• Dijon Mustard (1 teaspoon)
  Adds a zesty kick to the dressing.
• Honey or Maple Syrup (1 teaspoon)
  Balances the acidity with a touch of sweetness.
• Garlic (1 clove, minced)
  Brings a savory depth to the dressing.
• Salt and Black Pepper (to taste)

Optional Toppings:

• Avocado (1, sliced)
  Adds creaminess and healthy fats.
• Feta Cheese (¼ cup, crumbled)
  Provides a tangy contrast to the roasted vegetables.
• Pumpkin Seeds or Sunflower Seeds (2 tablespoons)
  Adds crunch and a nutty flavor.
• Fresh Parsley or Cilantro (2 tablespoons, chopped)
  For a fresh, herbal finish.

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How to Make Roasted Vegetable Quinoa Bowls

Follow these simple steps to create a meal that’s both satisfying and nutritious:

Step 1: Cook the Quinoa

1. Rinse the quinoa under cold water to remove any bitterness.
2. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.

Step 2: Roast the Vegetables

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. In a large bowl, toss the sweet potatoes, zucchini, bell pepper, and red onion with olive oil, cumin, smoked paprika, salt, and black pepper.
3. Spread the vegetables in an even layer on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 3: Make the Dressing

1. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper. Adjust seasoning to taste.

Step 4: Assemble the Bowls

1. Divide the cooked quinoa among serving bowls.
2. Top with the roasted vegetables.
3. Drizzle the dressing generously over the bowls.

Step 5: Add Toppings

1. Add your desired toppings, such as sliced avocado, crumbled feta, pumpkin seeds, or fresh herbs, for added flavor and texture.

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Equipment Needed

• Baking sheet
• Medium saucepan with lid
• Mixing bowls
• Whisk
• Knife and cutting board

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Frequently Asked Questions

Can I use a different grain instead of quinoa?

Yes! Try brown rice, farro, couscous, or barley for a similar base.

How do I store leftovers?

Store the roasted vegetables, quinoa, and dressing separately in airtight containers in the refrigerator for up to 4 days. Assemble the bowls fresh when ready to eat.

Can I make this dish vegan?

Absolutely! Ensure you use maple syrup instead of honey and skip the feta cheese or replace it with a plant-based alternative.

Can I add protein?

For added protein, include grilled chicken, shrimp, tofu, or chickpeas.

What vegetables can I use instead?

Feel free to substitute or add vegetables like broccoli, Brussels sprouts, eggplant, or cherry tomatoes.

Is this dish good for meal prep?

Yes! Roast a large batch of vegetables and cook extra quinoa. Store them in separate containers, then mix and match throughout the week.

Can I serve this dish cold?

Yes! This bowl is delicious warm or cold, making it great for picnics, lunches, or meal prep.

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Conclusion

Roasted Vegetable Quinoa Bowls are a versatile, healthy, and delicious dish that’s perfect for any meal of the day. With vibrant roasted vegetables, fluffy quinoa, and a tangy dressing, it’s a recipe you’ll want to make again and again.

If you loved this recipe, share it with your friends on Facebook or save it to Pinterest for later. Enjoy your wholesome, colorful bowl! 🥗✨