Roasted Veggie Quinoa Bowl
This vibrant and nutritious bowl features a colorful assortment of roasted vegetables served over fluffy quinoa. It's a satisfying and wholesome meal, perfect for a healthy lunch or light dinner.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 376 kcal
Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 cupquinoa, rinsed
- 2 cupwater
- 3 cupbroccoli florets
- 1 pcsbell pepper, diced
- 1 pcssweet potato, peeled and cubed
- 0.5 pcsred onion, sliced
- 3 tbspolive oil
- 1 tspgarlic powder
- 0.5 tsppaprika
- 0.75 tspsalt
- 0.25 tspblack pepper, freshly ground
dressing
- 0.5 pcslemon, for juice
- 2 tbsptahini
- 2 tbspwater
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
saucepan with lid · large bowl · baking sheet · parchment paper · cutting board · knife · whisk · small bowl
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
About 5 min
- 2
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
About 20 min
Cook’s note: Rinsing quinoa before cooking helps remove saponin, which can cause a bitter taste.
- 3
While the quinoa cooks, prepare the vegetables. In a large bowl, combine the broccoli florets, bell pepper, sweet potato, and red onion.
About 5 min
- 4
Drizzle the olive oil over the vegetables, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss until the vegetables are evenly coated.
About 2 min
- 5
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
About 1 min
Cook’s note: Avoid overcrowding the baking sheet to ensure the vegetables roast instead of steam.
- 6
Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
About 25 min
- 7
Fluff the cooked quinoa with a fork.
- 8
In a small bowl, whisk together the lemon juice, tahini, and water for the dressing until smooth.
About 2 min
Cook’s note: Add more water if needed to reach your desired dressing consistency.
- 9
Divide the quinoa among serving bowls. Top with the roasted vegetables.
About 2 min
- 10
Drizzle with the tahini lemon dressing and garnish with fresh parsley, if using.
Per serving
Nutrition
- Calories
- 375.7kcal
- Protein
- 10.7g
- Carbs
- 48.3g
- Fat
- 17.2g
- Fibre
- 8.3g
- Sugar
- 5.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover roasted veggie quinoa bowls in an airtight container in the refrigerator.
Reheat gently in the microwave or a pan until warmed through. Add a splash of water if needed to prevent drying out.
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