Roasted Vegetable Quinoa Bowl: A Hearty, Wholesome Meal
If you’re looking for a delicious, nutrient-packed, and easy-to-make meal, this Roasted Vegetable Quinoa Bowl is exactly what you need! Bursting with colorful roasted vegetables, fluffy quinoa, and a creamy tahini dressing, this dish is wholesome, satisfying, and packed with flavor.
Perfect for meal prep, a quick lunch, or a nourishing dinner, this bowl is vegan, gluten-free, and high in fiber and protein. The beauty of this recipe is its versatility—you can swap out the veggies, change the grain, or experiment with different dressings to make it your own.
Why You’ll Love This Recipe
✔ Nutrient-Rich & Satisfying – Packed with fiber, vitamins, and plant-based protein.
✔ Easy to Make – Everything roasts on a single sheet pan, making cleanup a breeze.
✔ Great for Meal Prep – Make a big batch and enjoy throughout the week.
✔ Customizable – Swap out vegetables, add different grains, or try a new dressing.
✔ Naturally Vegan & Gluten-Free – A delicious dish that suits all dietary needs.
Ingredients for Roasted Vegetable Quinoa Bowl
This bowl is balanced, nutritious, and bursting with flavor. Here’s what you’ll need:
For the Roasted Vegetables:
- 1 medium sweet potato, peeled and diced
- 1 small butternut squash, peeled and diced
- 1 red bell pepper, chopped
- 1 cup carrots, chopped
- 1 cup baby potatoes, halved
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- ½ teaspoon red pepper flakes (optional, for heat)
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- ½ teaspoon salt
For the Creamy Tahini Dressing:
- ¼ cup tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- 2–3 tablespoons warm water (to thin)
- Salt and pepper, to taste
For Assembly:
- ½ small red onion, finely diced
- Fresh parsley or cilantro, chopped (for garnish)
- Crumbled feta or goat cheese (optional, for extra flavor)
Step-By-Step Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potatoes, butternut squash, carrots, baby potatoes, and bell peppers with olive oil, garlic powder, smoked paprika, salt, and black pepper.
- Spread the vegetables evenly on the baking sheet.
- Roast for 25–30 minutes, flipping halfway, until vegetables are golden brown and tender.
Step 2: Cook the Quinoa
- Rinse the quinoa under cold water to remove bitterness.
- In a medium saucepan, bring 2 cups of vegetable broth or water to a boil.
- Add the quinoa and ½ teaspoon salt.
- Reduce heat, cover, and simmer for 12–15 minutes, until the quinoa is fluffy.
- Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Step 3: Make the Tahini Dressing
- In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper.
- Gradually add warm water, 1 tablespoon at a time, until you reach a smooth, pourable consistency.
- Adjust seasoning to taste.
Step 4: Assemble the Bowls
- Divide cooked quinoa into serving bowls.
- Top with roasted vegetables.
- Sprinkle with diced red onion and fresh parsley.
- Drizzle with creamy tahini dressing.
- Add crumbled feta or goat cheese for extra flavor (optional).
Tips for the Best Roasted Vegetable Quinoa Bowl
✔ Chop Vegetables Evenly – This ensures they roast evenly and don’t burn.
✔ Roast at a High Temperature – 400°F (200°C) caramelizes the veggies for deep flavor.
✔ Use Vegetable Broth for Quinoa – It enhances flavor instead of using water.
✔ Make the Dressing in Advance – The flavors develop beautifully when it sits overnight.
✔ Double the Recipe for Meal Prep – These bowls store well and taste even better the next day.
Variations & Customizations
This dish is incredibly flexible! Try these delicious variations:
1. Mediterranean-Inspired
- Swap butternut squash for zucchini and cherry tomatoes.
- Add Kalamata olives, hummus, and tzatziki for extra flavor.
2. Protein-Packed
- Top with grilled tofu, tempeh, or chickpeas.
- Add a soft-boiled egg or a handful of nuts.
3. Spicy Southwest Version
- Swap tahini dressing for chipotle lime dressing.
- Add avocado, corn, and black beans.
4. Fall Harvest Bowl
- Use Brussels sprouts and apples instead of bell peppers.
- Add pecans and cranberries for a seasonal touch.
How to Store & Reheat
Refrigeration:
- Store everything in airtight containers for up to 4 days.
- Keep dressing separate and add before serving.
Freezing:
- Cooked quinoa can be frozen for up to 3 months.
- Avoid freezing roasted veggies, as they become mushy when reheated.
Reheating:
- Oven: Bake at 350°F (175°C) for 10 minutes.
- Microwave: Heat in 30-second intervals, stirring occasionally.
What to Serve with Roasted Vegetable Quinoa Bowl
This dish pairs wonderfully with:
- A warm piece of naan or pita
- A side of hummus or baba ganoush
- A refreshing cucumber tomato salad
- Toasted seeds or nuts for crunch
Frequently Asked Questions
1. Can I make this ahead of time?
Yes! Roast the vegetables and cook the quinoa ahead of time. Store separately and assemble fresh.
2. How can I make this oil-free?
Skip the olive oil and roast veggies with lemon juice or vegetable broth instead.
3. Can I use a different grain?
Absolutely! Try brown rice, couscous, farro, or barley.
4. How do I make the dressing nut-free?
Replace tahini with sunflower seed butter or Greek yogurt.
5. Can I swap out the veggies?
Yes! Use any vegetables you love—zucchini, asparagus, mushrooms, or even green beans.
Final Thoughts
Roasted Vegetable Quinoa Bowls are a delicious, nourishing, and incredibly versatile meal that’s easy to prepare. Whether you’re looking for a quick dinner, meal-prep option, or vibrant plant-based dish, this recipe is a must-try.
With crispy roasted veggies, fluffy quinoa, and a creamy tahini dressing, every bite is packed with flavor and texture. So grab your ingredients, roast up some veggies, and enjoy a wholesome, satisfying meal that’ll become a favorite in your kitchen!