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Quinoa & Roasted Veggie Bowl

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
A vibrant and nutritious bowl combining fluffy quinoa with roasted vegetables, topped with fresh herbs and a zesty lemon dressing.

Ingredients

Grains

  • 1 cup uncooked quinoa

Vegetables

  • 1 large head broccoli florets (cut into bite-sized pieces)
  • 2 pieces bell peppers (any color, cut into 1-inch pieces)
  • 1 red onion red onion (cut into wedges)
  • 2 medium zucchini (diced into 1-inch pieces)
  • 2 medium sweet potatoes (peeled and cubed into 1-inch pieces)
  • 2 large carrots (peeled and sliced into ½-inch rounds)

Seasonings & Oils

  • 0.25 cup extra virgin olive oil
  • 2 tablespoons mixed dried herbs (such as oregano, thyme, rosemary)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • to taste salt
  • to taste black pepper
  • 2 tablespoons fresh lemon juice
  • ¼ cup chopped fresh parsley

Optional toppings

  • as desired avocado slices, feta cheese, toasted nuts or seeds, hummus, tahini dressing, balsamic glaze

Instructions 

  • Rinse quinoa, then cook in boiling water for 15-20 minutes until liquid is absorbed. Fluff and set aside.
  • Preheat oven to 400°F (200°C). Prepare vegetables and toss with olive oil, herbs, paprika, garlic powder, salt, and pepper. Roast for 25-35 minutes, stirring halfway.
  • Whisk lemon juice with a pinch of salt and pepper to make dressing.
  • Assemble bowls with quinoa, roasted vegetables, drizzle with lemon dressing, and garnish with parsley. Add optional toppings as desired.

Notes

Feel free to customize toppings for added flavor and texture.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Healthy
Keyword: Quinoa, Vegetables