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A vibrant Quinoa & Roasted Veggie Bowl featuring roasted cauliflower, sweet potatoes, red onion, and bell peppers with a creamy dressing.

Quinoa & Roasted Veggie Bowl

A healthy and flavorful bowl with quinoa and roasted vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Healthy
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 large sweet potato peeled and cubed
  • 1 medium red onion cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Quinoa
  • 1 cup quinoa rinsed
  • 2 cups water
  • 1/4 teaspoon salt
For the Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • Baking sheet
  • Large bowl
  • Saucepan

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the cubed sweet potato, red onion wedges, chopped red bell pepper, and zucchini with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the vegetables in a single layer on the prepared baking sheet.
  3. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
  4. While the vegetables are roasting, cook the quinoa. Combine the rinsed quinoa, 2 cups of water, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the water is absorbed. Let stand for 5 minutes, then fluff with a fork.
  5. Prepare the dressing. In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
  6. Assemble the bowls. Divide the cooked quinoa among four bowls. Top with the roasted vegetables. Drizzle with the lemon-garlic dressing.

Notes

You can add other vegetables like broccoli, cauliflower, or Brussels sprouts. Feel free to add a protein source like grilled chicken or chickpeas.