Delicious Roasted Vegetable Quinoa Bowl Recipe for Healthy Eating

Hey everyone! If you’re looking for a nutritious, flavorful, and satisfying meal, this Roasted Vegetable Quinoa Bowl is the perfect choice.

Packed with fiber, plant-based protein, and a variety of colorful veggies, this dish is ideal for meal prep, a quick lunch, or a light dinner.

Plus, it’s easily customizable based on your favorite vegetables and seasonings. Let’s get cooking!

What’s in This Roasted Vegetable Quinoa Bowl?

This recipe combines nutty quinoa, roasted vegetables, and a zesty dressing for a dish that’s bursting with flavor. The crispy, caramelized vegetables pair perfectly with fluffy quinoa, making it a great balance of texture and taste.

Ingredients

For the Quinoa:

• 1 cup quinoa (rinsed and drained)
• 2 cups vegetable broth (or water)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Roasted Vegetables:

• 1 cup cherry tomatoes (halved)
• 1 zucchini (sliced)
• 1 bell pepper (diced, any color)
• 1 small red onion (sliced)
• 1 cup cauliflower florets
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or honey
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Optional Toppings:

• 1/4 cup feta cheese or vegan feta
• 1/4 cup toasted nuts or seeds (almonds, sunflower seeds, or pumpkin seeds)
• Fresh herbs (parsley or basil)

How to Make a Roasted Vegetable Quinoa Bowl

Step 1: Cook the Quinoa

In a medium saucepan, bring vegetable broth or water to a boil. Add quinoa, salt, and black pepper, then reduce heat to low. Cover and simmer for 12-15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and fluff with a fork.

Step 2: Roast the Vegetables

Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes, zucchini, bell pepper, red onion, and cauliflower with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them in a single layer and roast for 20-25 minutes, stirring halfway through, until tender and slightly crispy.

Step 3: Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and pepper until well combined.

Step 4: Assemble the Bowl

Divide the cooked quinoa into bowls. Top with the roasted vegetables and drizzle with the dressing. Add optional toppings like feta cheese, toasted nuts, and fresh herbs.

Cooking Time

• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Serving

This recipe makes 2-3 servings, perfect for a healthy meal that keeps you full and energized.

Calories & Macros (Per Serving, Approximate)

• Calories: ~350 kcal
• Protein: ~10g
• Fat: ~18g
• Carbohydrates: ~40g

Tips and Variations

• Add protein: Toss in some grilled chicken, tofu, chickpeas, or boiled eggs for extra protein.
• Use different veggies: Try roasting sweet potatoes, Brussels sprouts, mushrooms, or asparagus.
• Make it spicy: Add a pinch of red pepper flakes or a drizzle of hot sauce.
• Meal prep friendly: Store in airtight containers for up to 4 days in the fridge.

Why I Love This Recipe

This Roasted Vegetable Quinoa Bowl is hearty, delicious, and packed with nutrients. It’s a great way to enjoy a balanced meal full of fresh, wholesome ingredients. Plus, it’s so versatile—you can change up the veggies and dressings to keep things exciting. Try it out and let me know how it turns out! 🥗✨