If you’re looking for a hearty, nutritious meal that’s both comforting and vibrant, this Roasted Vegetable & Quinoa Bowl is exactly what you need. Packed with perfectly roasted vegetables, fluffy quinoa, and a tangy lemon vinaigrette, this bowl offers a well-balanced, veggie-packed meal that’s as satisfying as it is flavorful. Whether you’re meal prepping or enjoying a wholesome dinner, this recipe is sure to become a favorite.
Why You’ll Love This Recipe
Nutrient-Rich & Satisfying – Packed with fiber, vitamins, and plant-based protein for a balanced meal.
Perfectly Roasted Veggies – A mix of sweet potatoes, zucchini, beets, and broccoli roasted to perfection.
Simple Yet Flavorful – The lemon vinaigrette ties everything together with a tangy, refreshing finish.
Great for Meal Prep – Make a batch ahead of time for quick, nourishing meals throughout the week.
Total Time & Servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2
Ingredients
For the Bowl:
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1 medium beet, trimmed, peeled, and cut into 1-inch cubes
- 1 small zucchini, sliced into half-moons
- 2 cups broccoli florets
- 2 tbsp extra-virgin olive oil
- Salt and black pepper to taste
- 1 cup cooked quinoa
- ¼ cup almonds, chopped
- 1 tbsp fresh cilantro, chopped
For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- Water, as needed for consistency
Instructions
Step 1: Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 teaspoon of olive oil, salt, and pepper, then spread them onto one side of a large baking sheet. Repeat with the beet cubes, keeping them separate from the sweet potatoes to prevent color transfer. Roast for 10 minutes.
Meanwhile, toss the zucchini and broccoli with the remaining olive oil, salt, and pepper. Add them to the baking sheet with the sweet potatoes and beets. Continue roasting for another 15-20 minutes, or until all vegetables are tender and slightly caramelized.
Step 2: Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth. If needed, add water, a teaspoon at a time, to reach a pourable consistency.
Step 3: Assemble the Bowls
Divide the cooked quinoa between two bowls. Arrange the roasted sweet potatoes, beets, zucchini, and broccoli on top. Sprinkle with chopped almonds and fresh cilantro, then drizzle with the lemon vinaigrette just before serving.
Expert Tips for the Best Roasted Vegetable & Quinoa Bowls
Roast Vegetables Evenly – Cut vegetables into uniform pieces to ensure even cooking.
Keep Beets Separate – Roast beets on one side of the baking sheet to prevent their color from bleeding onto other vegetables.
Customize Your Bowl – Swap in seasonal vegetables or add protein like chickpeas for extra heartiness.
Pair It With
Whole-Grain Crackers – Adds a crunchy texture alongside the quinoa and roasted veggies.
A Citrus Fruit Bowl – Fresh orange or grapefruit slices brighten up the meal with a hint of sweetness.
Sparkling Water with Lemon – A refreshing, light option that enhances the vibrant flavors of the bowl without overpowering them.
Storing & Reheating
- Refrigeration: Store leftover components separately in airtight containers for up to 3 days.
- Reheating: Warm the roasted vegetables in a 350°F oven for 10 minutes before assembling the bowl.
Final Thoughts
This Roasted Vegetable & Quinoa Bowl is packed with nourishing ingredients and delicious flavors, making it a go-to meal for any day of the week. Its versatility allows for endless customization, ensuring every bowl is just as satisfying as the last.
