Roasted Quinoa and Veggies Bowl
The Roasted Quinoa and Veggies Bowl is a wholesome, nutrient-packed meal that combines crispy roasted vegetables with protein-rich quinoa, all tossed in a light, flavorful dressing. It’s perfect for meal prep, quick lunches, or a healthy dinner, and it’s naturally vegetarian, high in fiber, and full of vitamins.
This bowl is versatile—you can swap veggies seasonally or add protein like chickpeas, tofu, or chicken.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 2–3 bowls
Difficulty: Easy
Cuisine: Healthy / Mediterranean-inspired
Ingredients
For the Roasted Vegetables
1 cup broccoli florets
1 cup cauliflower florets
1 red bell pepper, diced
1 zucchini, sliced
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
For the Quinoa
1 cup quinoa, rinsed
2 cups water or vegetable broth
Pinch of salt
For the Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
½ tsp honey or maple syrup
¼ tsp salt
¼ tsp black pepper
Optional Toppings
¼ cup feta cheese, crumbled
2 tbsp toasted nuts or seeds (almonds, pumpkin seeds, or sunflower seeds)
Fresh herbs like parsley or cilantro
Instructions
1. Roast the Vegetables
1. Preheat oven to 400°F (200°C).
2. Toss broccoli, cauliflower, bell pepper, and zucchini with olive oil, salt, pepper, garlic powder, and smoked paprika.
3. Spread evenly on a baking sheet and roast for 20–25 minutes, tossing halfway through, until golden and tender.
2. Cook the Quinoa
4. In a medium saucepan, bring quinoa and water/vegetable broth to a boil.
5. Reduce heat, cover, and simmer for 15 minutes until water is absorbed.
6. Fluff with a fork and set aside.
3. Prepare the Dressing
7. Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
4. Assemble the Bowl
8. Divide cooked quinoa into bowls.
9. Top with roasted vegetables.
10. Drizzle with dressing and sprinkle with optional feta, nuts, and herbs.
Tips for Best Results
Cut vegetables uniformly for even roasting.
Use high heat for crisp edges on roasted veggies.
Add protein like chickpeas, grilled chicken, or tofu for a more filling bowl.
Prepare quinoa and veggies ahead for quick weekday meals.
Recipe Notes
Naturally gluten-free and vegetarian.
Can be served warm or cold—perfect for leftovers.
Substitute veggies with seasonal favorites: carrots, sweet potato, or Brussels sprouts.
Frequently Asked Questions
Can I use frozen vegetables?
Yes, but reduce roasting time slightly and toss carefully to avoid sogginess.
Can I make this ahead?
Yes. Store quinoa and roasted vegetables separately for up to 3 days, then assemble when ready to eat.
What can I add for extra protein?
Chickpeas, black beans, grilled tofu, or chicken work well.
How do I keep the quinoa fluffy?
Rinse quinoa before cooking and fluff with a fork after simmering.
Nutritional Information
Calories 350 kcal
Protein 12 g
Carbohydrates 50 g
Fat 12 g
Fiber 8 g
Sugar 6 g