Healthy Quinoa and Roasted Veggie Bowls

Looking for a nutritious meal that you can prep in advance? This quinoa and roasted veggie bowl is the perfect solution! You can roast veggies in advance, cook quinoa, and assemble in containers for a quick grab-and-go lunch or dinner. It’s a vibrant, colorful dish that not only looks good but tastes incredible too.

For a Mediterranean twist, try quinoa and chickpea salad jars.

With the addition of a dressing like tahini or lemon vinaigrette, each bite is bursting with flavor. This recipe is all about flexibility, allowing you to use whatever vegetables you have on hand.

Whether you’re meal prepping for the week or just want a tasty, filling dish, these quinoa and roasted veggie bowls are an excellent choice.

Serve with stuffed bell peppers for a complete meal.

A Nutritious and Flavorful Bowl

Healthy Quinoa and Roasted Veggie Bowls

Recipe by Meal Prep ChefCourse: Lunch IdeasCuisine: Mediterranean, Summer SaladDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

350

kcal

This quinoa and roasted veggie bowl is a wholesome dish loaded with nutrients. The roasted vegetables bring out their natural sweetness, complementing the nutty flavor of the quinoa. The fresh dressing adds a zesty kick, making each mouthful refreshing and satisfying.

Ingredients

• 1 cup quinoa

• 2 cups water or vegetable broth

• 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots), chopped

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1/4 cup tahini or lemon vinaigrette dressing

• Fresh herbs for garnish (optional)

Directions

• Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed.
• Roast the Veggies: Preheat your oven to 425°F (220°C). Toss chopped vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until they are tender and slightly caramelized.
• Assemble the Bowls: In a bowl or container, layer cooked quinoa and roasted veggies. Drizzle with tahini or lemon vinaigrette dressing and garnish with fresh herbs if desired.
• Serve: Enjoy your bowl warm or cold, perfect for meal prep or a quick lunch!

Key Prep Tips

1. Cook Quinoa Perfectly: Rinse quinoa thoroughly before cooking to remove bitterness, and use a 2:1 water-to-quinoa ratio for fluffy results.
2. Season the Veggies: Toss vegetables like zucchini, bell peppers, carrots, and broccoli with olive oil, garlic powder, salt, and pepper before roasting.
3. Roast at High Heat: Bake veggies at 400°F (200°C) for caramelized edges and enhanced flavor.
4. Layer Strategically: Start with quinoa as the base, then add roasted veggies, and finish with toppings and dressing.

Suggested Variations

• Add Protein: Include grilled chicken, tofu, chickpeas, or hard-boiled eggs for a more filling bowl.
• Dressing Options: Drizzle with tahini, balsamic vinaigrette, lemon-tahini dressing, or a Greek yogurt-based sauce.
• Spice It Up: Add a pinch of chili flakes or drizzle with hot sauce for a fiery twist.
• Seasonal Swaps: Use roasted squash, asparagus, or eggplant depending on the season.

Serving Suggestions

• As a Standalone Meal: Perfect for a balanced lunch or dinner with protein, carbs, and veggies.
• With a Side: Pair with a small green salad or a cup of soup for a hearty meal.
• Beverages: Complement with sparkling water, iced tea, or a light white wine.
• Presentation: Arrange veggies and toppings in sections over the quinoa for a vibrant, Instagram-worthy bowl.

Storage & Meal Prep

• Refrigeration: Store in airtight containers for up to 4 days. Keep dressing separate to prevent sogginess.
• Freezer-Friendly: Freeze cooked quinoa separately for up to 3 months, then reheat and assemble bowls with fresh veggies.
• Batch Cooking: Roast a large batch of veggies and cook extra quinoa to create multiple meals throughout the week.