LunchDinnerMain Course

Roasted Veggie Quinoa Bowl

Name: Roasted Veggie Quinoa Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 cup quinoa rinsed; 2 cup water; 3 cup broccoli florets; 1 pcs bell pepper diced; 1 pcs sweet potato peeled and cubed; 0.5 pcs red onion sliced; 3 tbsp olive oil; 1 tsp garlic powder; 0.5 tsp paprika; 0.75 tsp salt; 0.25 tsp black pepper freshly ground; 0.5 pcs lemon for juice; 2 tbsp tahini; 2 tbsp water; 2 tbsp fresh parsley chopped (optional)

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

VeganVegetarianGluten-free

Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.

Mise en place

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

71%Score

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

Storage

Store leftover roasted veggie quinoa bowls in an airtight container in the refrigerator.

Reheating

Reheat gently in the microwave or a pan until warmed through. Add a splash of water if needed to prevent drying out.