Description
This Roasted Veggie Quinoa Bowl is a nutritious and delicious plant-based meal packed with vibrant roasted vegetables, fluffy quinoa, and a flavorful blend of spices. Perfect for a wholesome lunch or dinner, this bowl is easy to prepare and customizable to your favorite veggies and protein sources. Inspired by Mediterranean flavors, it offers a balanced combination of protein, fiber, and healthy fats, making it a perfect choice for a vegan and gluten-free diet.
Ingredients
Scale
Quinoa
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
Vegetables
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 small red onion, sliced
Seasonings & Oils
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Toppings & Garnishes
- 1/4 cup chickpeas, drained and rinsed
- 1/4 cup hummus or tahini sauce
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low. Cover the saucepan with a lid and let it simmer gently for 15 minutes or until all the liquid is absorbed. Remove from heat and fluff the quinoa with a fork to separate the grains.
- Prepare the vegetables: While the quinoa cooks, preheat your oven to 425°F (220°C). On a large baking sheet, arrange the broccoli florets, cauliflower florets, sliced zucchini, chopped red bell pepper, and sliced red onion in a single layer.
- Season and roast the vegetables: Drizzle the olive oil evenly over the vegetables. Sprinkle with garlic powder, smoked paprika, ground cumin, salt, and black pepper. Toss the veggies gently on the baking sheet to coat them evenly with the oil and spices. Roast in the preheated oven for 20 to 25 minutes, stirring or flipping halfway through to ensure even caramelization and tenderness.
- Warm the chickpeas: Add the drained and rinsed chickpeas to the baking sheet during the last 5 minutes of roasting, allowing them to heat through and absorb some flavor.
- Assemble the quinoa bowls: Divide the cooked quinoa evenly among four serving bowls. Top each bowl with the roasted vegetables and warmed chickpeas. Add a dollop of hummus or drizzle tahini sauce over each serving.
- Garnish and serve: Sprinkle freshly chopped parsley over the bowls for a pop of color and freshness. Serve each quinoa bowl with a lemon wedge on the side to squeeze over the top, adding a refreshing citrus brightness.
Notes
- You can customize this bowl with your favorite vegetables such as sweet potatoes or Brussels sprouts for variety.
- For added protein, top your bowl with grilled tofu or a soft-boiled egg according to dietary preference.
- This dish is ideal for meal prep and keeps well in the refrigerator for up to 4 days in an airtight container.
