Discover how to prepare a wholesome roasted vegetable quinoa bowl featuring seasonal veggies and fluffy quinoa. This easy recipe offers a nutritious, balanced meal ideal for any day.

This roasted vegetable quinoa bowl is a comforting and vibrant dish that brings together the natural sweetness of roasted veggies with the nutty texture of quinoa. It’s a meal that feels both hearty and light, making it ideal for any season. The combination of colors and flavors makes it visually appealing and satisfying to the palate.

Preparing this bowl is straightforward, yet it offers plenty of room for creativity. Whether using seasonal vegetables or whatever’s on hand, the roasting process enhances the flavors, adding a subtle caramelization that complements the fluffy quinoa perfectly. It’s a dish that works well for busy weeknights or leisurely weekend meals.

Beyond taste, this recipe is a great way to incorporate a variety of nutrients into one bowl. The protein-rich quinoa pairs beautifully with fiber-packed vegetables and fresh greens, creating a balanced and nourishing meal. It’s also easy to customize with toppings or dressings to suit different preferences or dietary needs.

Quick Facts

Recipe Highlights

This roasted vegetable quinoa bowl has become a staple in my weeknight rotation. It’s the kind of dish that feels both nourishing and satisfying without being heavy. I often make it when I want something colorful and wholesome that doesn’t require too much fuss. The mix of caramelized veggies with fluffy quinoa creates a lovely balance of textures and flavors that always hits the spot. Plus, it’s easy to customize based on whatever vegetables are in season or lingering in the fridge.

• Provides a balanced meal with plant-based protein and fiber
• Uses simple, accessible ingredients that are easy to find
• Flexible recipe that adapts to seasonal vegetables or leftovers
• Quick to prepare, making it perfect for busy weeknights
• Naturally gluten-free and suitable for vegan diets
• Can be made ahead and stored for convenient meal prep

What You’ll Need

Gather these fresh and pantry ingredients to bring this roasted vegetable quinoa bowl together. Feel free to swap veggies based on what’s available.

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 cups fresh spinach or kale
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• Optional: 1/4 cup crumbled feta or toasted nuts for topping

How to Make It

Follow these straightforward steps to roast the vegetables and prepare the quinoa, then assemble your bowl for a flavorful meal.

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the diced sweet potato, bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, smoked paprika, cumin, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
4. While the vegetables roast, combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
5. Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.
6. In a large bowl, mix the cooked quinoa with fresh spinach or kale, roasted vegetables, lemon juice, and parsley.
7. Adjust seasoning with additional salt and pepper if needed.
8. Serve warm or at room temperature, topped with feta or toasted nuts if using.

Helpful Tips

Here are some handy tips to get the most out of this quinoa bowl and make the process smoother.

• Rinse quinoa thoroughly to remove its natural bitterness before cooking.
• Cut vegetables into uniform pieces to ensure even roasting.
• Use parchment paper on the baking sheet for easier cleanup.
• Add greens last to keep them fresh and slightly crisp.
• For extra flavor, drizzle a little tahini or your favorite dressing over the bowl.
• Make a double batch and store leftovers for quick lunches.

Ingredient Swaps

Feel free to tailor the recipe by swapping ingredients to suit your preferences or what you have on hand.

• Replace quinoa with brown rice or couscous for a different grain base.
• Use butternut squash or carrots instead of sweet potato.
• Swap red bell pepper for yellow or orange for a milder taste.
• Try kale instead of spinach for a heartier green.
• Use olive oil infused with garlic or herbs for added flavor.
• For a vegan topping, substitute feta with toasted pumpkin seeds or avocado slices.

Storage Tips

To keep your roasted vegetable quinoa bowl fresh and tasty, here are some storage pointers.

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Keep dressing or lemon juice separate until ready to serve to prevent sogginess.
• Reheat gently in the microwave or enjoy cold as a salad.
• Freeze cooked quinoa and roasted veggies separately for up to 2 months.
• Thaw overnight in the fridge before reheating or serving.

What to Serve With It

Complete your meal with these complementary sides and beverages that pair well with the quinoa bowl.

• A crisp cucumber and mint yogurt sauce
• Warm pita bread or naan
• A light green salad with lemon vinaigrette
• Chilled herbal iced tea or sparkling water with lemon

Nutritional Info