This colorful Roasted Vegetable Quinoa Bowl is packed with yummy veggies and protein-rich quinoa. It’s a healthy meal that’s as tasty as it is beautiful!
It’s like eating a rainbow on your plate! I love how easy it is to make – just roast the veggies, fluff the quinoa, and toss it all together. Perfect for lunch or dinner!
Key Ingredients & Substitutions
Quinoa: I love using tri-color quinoa for its visual appeal and slight nutty flavor. If you can’t find it, any quinoa variety works well, or you could use farro or brown rice for a different texture.
Vegetables: Brussels sprouts, sweet potatoes, and butternut squash are great picks! If these aren’t available, try zucchini, bell peppers, or carrots. Use any veggies you love!
Chickpeas: Canned chickpeas are super convenient. If you’re looking to switch things up, you could use black beans or kidney beans, which add a different flavor but work just as well.
Tahini: The creaminess of tahini is perfect here. If you’re allergic or out of tahini, substitute with peanut butter or Greek yogurt for a different twist.
How Do You Cook Quinoa Perfectly?
Cooking quinoa right is key for a great bowl! Rinse it well to remove the natural coating that can taste bitter. Then, cook it in water or broth for added flavor. Here’s a simple guide:
- Combine quinoa with water or broth in a pot and bring it to a boil.
- Reduce the heat to low, cover, and simmer for about 15 minutes.
- Once the water is absorbed, remove from heat and fluff with a fork. This lightness makes your bowl more enjoyable!
What’s the Best Way to Roast Vegetables?
Roasting veggies brings out their sweetness and gives them a delicious crispy exterior. For the best results:
- Make sure to cut the vegetables into similar sizes for even cooking.
- Toss them with olive oil and your spices to coat everything nicely.
- Spread them out on the baking sheet – overcrowding can lead to steaming instead of roasting.
- Turn them halfway through for consistent caramelization.
With these tips, you’ll achieve perfectly roasted vegetables every time!
How to Make a Delicious Roasted Vegetable Quinoa Bowl
Ingredients You’ll Need:
For the Quinoa and Vegetables:
- 1 cup quinoa (tri-color or your choice)
- 2 cups water or vegetable broth
- 1 cup Brussels sprouts, halved
- 1 cup sweet potatoes, peeled and diced
- 1 cup butternut squash, peeled and diced
- 1 cup broccoli florets
- 1/2 cup red onion, sliced
- 1 cup cooked chickpeas (canned, drained and rinsed)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme (optional)
For the Tahini Dressing:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1-2 tbsp water (to thin out)
- 1 clove garlic, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This Roasted Vegetable Quinoa Bowl takes about 15 minutes to prepare and around 30-35 minutes to cook. You’ll spend some time rinsing and cooking the quinoa, roasting the vegetables, and making the tahini dressing. In total, you’ll be enjoying a warm, nutritious meal in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). Grab a baking sheet and line it with parchment paper to prevent sticking.
2. Prepare the Quinoa:
Rinse the quinoa under cold water until it runs clear. This helps remove any bitterness. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Once boiling, add the quinoa, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. When all the water is absorbed, fluff the quinoa with a fork and set it aside.
3. Toss the Vegetables:
In a large bowl, combine Brussels sprouts, sweet potatoes, butternut squash, broccoli, red onion, and chickpeas. Drizzle with 2 tablespoons of olive oil, then add garlic powder, smoked paprika, cumin, thyme (if you’re using it), salt, and pepper. Toss everything together until the vegetables are well coated.
4. Roast the Vegetables:
Spread the tossed vegetables and chickpeas evenly on the lined baking sheet. Roast for 25-30 minutes, turning them halfway through. You want the veggies to be tender and nicely caramelized!
5. Make the Tahini Dressing:
While your vegetables are roasting, prepare the tahini dressing! In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and pepper. Add water a little at a time until you reach your desired drizzling consistency.
6. Assemble Your Bowl:
Once everything is ready, it’s time to assemble! Spoon cooked quinoa into serving bowls and top with your delicious roasted vegetables and chickpeas.
7. Drizzle with Dressing:
Generously drizzle the tahini dressing over the top of each bowl. You can add more seasoning if you like!
8. Serve & Enjoy:
Serve your Roasted Vegetable Quinoa Bowl warm or at room temperature. Enjoy your healthy and flavorful meal!
Happy Cooking!
Can I Use Different Vegetables?
Absolutely! Feel free to swap out the veggies based on what you have on hand. Zucchini, bell peppers, carrots, or cauliflower would all work well in this recipe.
Can I Prepare This Bowl in Advance?
Yes! You can prepare the quinoa and roast the vegetables ahead of time. Store them separately in airtight containers in the fridge for up to 4 days. Assemble the bowl just before serving for the best texture.
What Should I Do with Leftovers?
Store any leftover quinoa and roasted vegetables in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet over medium heat until warmed through. The tahini dressing can also be made fresh or stored in the fridge for up to a week.
Can I Make this Vegan-Friendly?
This recipe is already vegan-friendly! The tahini dressing is plant-based, and the quinoa, vegetables, and chickpeas are all vegan as well. Enjoy without any modifications!
