Description
This vibrant Roasted Vegetable Quinoa Bowl is the perfect balance of nourishment and flavor! Protein-rich quinoa, caramelized roasted veggies, and a bright lemon-herb dressing come together for a colorful meal that’s as Instagram-worthy as it is delicious. Customize with your favorite toppings for an easy, versatile dish that works for meal prep, weeknight dinners, or entertaining guests!
Ingredients
Scale
- 1 cup quinoa, rinsed well
- 2 cups low-sodium vegetable broth (or water)
- Pinch of sea salt
- 1 medium sweet potato, peeled and cubed (about 1½ cups)
- 1 red bell pepper, deseeded and chopped
- 1 small zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Salt & freshly cracked black pepper, to taste
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for vegan)
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, finely chopped
- Salt & pepper, to taste
- Optional toppings: crumbled feta or goat cheese, toasted pine nuts or chopped walnuts, avocado slices, fresh basil leaves
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or brush with a thin layer of oil.
- In a big bowl, toss sweet potato, bell pepper, zucchini, onion, and cherry tomatoes with olive oil, Italian seasoning, salt, and pepper. Spread in a single layer on your sheet pan. Roast for 20–25 minutes, tossing once halfway, until edges are golden and vegetables are tender.
- While the veggies roast, bring the vegetable broth and pinch of salt to a boil in a medium saucepan. Stir in the quinoa, reduce heat to low, cover, and simmer for 15 minutes, until all liquid is absorbed. Remove from heat, fluff with a fork, and set aside.
- In a small bowl or jar with a lid, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, parsley, salt, and pepper. Taste and adjust—add more honey if you like it sweeter, or extra lemon for more zing.
- To assemble, spoon a generous bed of fluffy quinoa into each bowl. Arrange the roasted veggies on top. Drizzle with the lemon-herb dressing, then add any optional toppings you desire—crumbled cheese, nuts for crunch, creamy avocado, or fresh herbs.
- Serve immediately and enjoy this colorful, nutritious meal!
Notes
- For meal prep: Store components separately for up to 4 days. Assemble just before eating or pack complete bowls without dressing.
- Customize with seasonal vegetables: Try butternut squash in fall, asparagus in spring.
- To make vegan: Use maple syrup instead of honey and skip the cheese or use plant-based alternatives.
- For extra protein: Add chickpeas, black beans, grilled chicken, or a soft-boiled egg.
- The secret to perfect roasted vegetables is giving them plenty of space on the baking sheet—use two pans if needed to avoid overcrowding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 385
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg