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–+ servings
A vibrant Quinoa & Roasted Veggie Bowl filled with colorful roasted vegetables like cauliflower, bell peppers, and carrots, topped with fresh herbs.

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 medium sweet potato peeled and cubed
  • 1 medium zucchini chopped
  • 1 red bell pepper seeded and chopped
  • 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 Assembly
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons lemon juice

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, chopped zucchini, and chopped bell pepper with olive oil, salt, and 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 browned, flipping halfway through.
  4. While the vegetables are roasting, cook the quinoa. Combine the rinsed quinoa, water, and 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. To assemble the bowls, divide the cooked quinoa among four bowls. Top with the roasted vegetables. Drizzle with lemon juice and sprinkle with fresh parsley.

Notes

You can add other vegetables like broccoli or red onion to the roasting pan. A simple vinaigrette or your favorite dressing can also be used.

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