Description

The Roasted Vegetable Quinoa Bowl is a vibrant and satisfying meatless meal that combines the nutritious benefits of quinoa with an array of colorful roasted vegetables. This dish is perfect for any occasion, whether you’re prepping meals for a busy week or hosting friends for dinner. With its fluffy quinoa base, perfectly caramelized veggies, and zesty lemon herb dressing, it not only tantalizes your taste buds but also nourishes your body. Easy to prepare and customizable to your liking, this bowl is a delicious way to enjoy a wholesome plant-based meal.

Ingredients

Scale

1 cup dry quinoa
1 medium zucchini, sliced
1 red bell pepper, chopped
1 small red onion, sliced
1 cup cherry tomatoes, halved
1½ cups cauliflower florets
5 tablespoons olive oil (2 tbsp for veggies, 3 tbsp for dressing)
Juice of 1½ tablespoons lemon
Salt and pepper to taste

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Instructions

Rinse quinoa under cold water using a mesh strainer to remove bitterness. In a saucepan, combine quinoa with 2 cups of water or vegetable broth. Add a pinch of salt.
Bring to a boil over medium-high heat. Once boiling, reduce heat, cover, and simmer for 15 minutes. Let sit covered off the heat before fluffing.
Preheat the oven to 425°F (220°C). Toss vegetables with olive oil, garlic powder, smoked paprika, salt, and pepper in a mixing bowl.
Spread veggies evenly on a baking sheet and roast for 25–30 minutes until tender and caramelized.
For the dressing, whisk together olive oil, lemon juice, Dijon mustard, maple syrup (or honey), minced garlic, herbs, salt, and pepper in a small bowl.
Assemble bowls: Divide cooked quinoa among four bowls, top with roasted vegetables and drizzle with dressing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 bowl (about 380g)
Calories: 450
Sugar: 5g
Sodium: 320mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 10g
Protein: 13g
Cholesterol: 0mg