Description
A nutritious and flavorful Roasted Vegetable Quinoa Bowl, perfect for a healthy meal.
Ingredients
Scale
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 1½ cups cauliflower florets
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup dry quinoa
- 2 cups water or vegetable broth
- A pinch of salt
- 3 tablespoons olive oil (for dressing)
- 1½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- 1 tablespoon chopped fresh parsley or dill
- Salt and pepper, to taste (for dressing)
- Sliced avocado (optional topping)
- Toasted pumpkin seeds or pine nuts (optional topping)
- Crumbled feta (omit for vegan, optional topping)
- Fresh herbs for garnish (optional topping)
Instructions
- Cook the quinoa: Rinse quinoa in a mesh strainer. Combine with water or broth and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let rest, then fluff with a fork.
- Roast the veggies: Preheat oven to 425°F (220°C). Toss all chopped vegetables with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
- Make the dressing: Whisk olive oil, lemon juice, Dijon, maple syrup, garlic, and herbs in a small bowl or shake in a jar. Season to taste.
- Assemble the bowls: Divide quinoa into 4 bowls. Top with roasted vegetables, drizzle dressing, and add desired toppings like avocado, seeds, or feta.
- Serve or store: Enjoy warm, at room temperature, or chilled. Store leftovers in airtight containers for up to 4 days.
Notes
- Customize the vegetables based on your preference or seasonal availability.
- For a vegan option, omit feta cheese.
- Leftovers can be stored in the refrigerator for up to 4 days.
- This bowl can be served warm, at room temperature, or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Roasted Vegetable Quinoa Bowl, healthy meal, vegetarian recipe, quinoa bowl