Roasted Vegetable Quinoa Bowls
There’s something magical about a bowl brimming with vibrant roasted vegetables, grains, and a creamy dressing that ties it all together. These Roasted Vegetable Quinoa Bowls are not only a feast for the eyes but also a nourishing meal that’s perfect for any time of year. With the combination of hearty quinoa, perfectly roasted vegetables, and a zesty tahini dressing, you have a dish that is both satisfying and filled with flavor. Whether you’re looking for an easy weeknight dinner or a meal prep option for your busy week ahead, this recipe has you covered.
Why It Deserves a Spot
Roasted Vegetable Quinoa Bowls deserve a prime spot on your dinner table for several reasons. First, they are incredibly nutritious, packed with vitamins, minerals, and plant-based protein. The variety of vegetables not only provides a rainbow of colors but also a range of flavors and textures, making each bite interesting. Plus, this recipe is customizable! You can swap in your favorite veggies or grains as per your preference. With a creamy tahini dressing to tie everything together, this dish will leave you feeling satisfied and energized.
Ingredients at a Glance
- 1 large sweet potato, chopped into 1/2-inch pieces
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups Brussels sprouts, cut in half
- 1/2 red onion, sliced
- 1-2 tablespoons olive oil
- Salt and black pepper to taste
- 3 cups chopped kale
- 1 cup quinoa, rinsed
- 2 cups water
- Pinch of salt
- 1/3 cup tahini
- 1 clove garlic
- 4 tablespoons lemon juice
- 1/3 cup warm water
- Salt and pepper to taste
Equipment at a Glance
- Large baking sheet – for roasting the vegetables.
- Medium saucepan – to cook the quinoa.
- Mixing bowl – to prepare the tahini dressing.
- Whisk or fork – for mixing the dressing ingredients.
Method: Roasted Vegetable Quinoa Bowls
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). This high heat is essential for roasting the vegetables to perfection, giving them a delicious caramelized flavor.
Step 2: Prepare the Vegetables
On a large baking sheet, combine the chopped sweet potatoes, broccoli florets, cauliflower florets, Brussels sprouts, and sliced red onion. Drizzle with 1-2 tablespoons of olive oil and season generously with salt and black pepper. Toss everything together until the vegetables are well-coated.
Step 3: Roast the Vegetables
Spread the vegetables in a single layer on the baking sheet and roast them in the preheated oven for about 25-30 minutes, or until they are golden brown and tender. Be sure to stir them halfway through to ensure even cooking.
Step 4: Cook the Quinoa
While the vegetables are roasting, rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Once cooked, fluff it with a fork and set it aside.
Step 5: Prepare the Tahini Dressing
In a mixing bowl, combine the tahini, minced garlic, lemon juice, and a pinch of salt and pepper. Gradually whisk in the warm water until the dressing reaches your desired consistency. If it’s too thick, add a bit more warm water until smooth.
Step 6: Assemble the Bowls
In each bowl, layer a base of quinoa, followed by a generous portion of roasted vegetables and fresh chopped kale. Drizzle the tahini dressing over the top and give it a gentle toss to combine. Serve immediately and enjoy your vibrant Roasted Vegetable Quinoa Bowls!
Make It Year-Round
- Swap seasonal vegetables: Use asparagus in spring, zucchini in summer, or squash in fall.
- Add protein: Toss in chickpeas, lentils, or grilled chicken for extra sustenance.
- Change the grain: Substitute quinoa with farro, brown rice, or bulgur for a different flavor profile.
- Experiment with dressings: Try a yogurt-based dressing or a spicy peanut sauce if tahini isn’t your thing.
Slip-Ups to Skip
- Overcrowding the baking sheet: This can lead to steaming instead of roasting. Make sure to give the vegetables enough space.
- Not rinsing quinoa: Rinsing removes the bitter saponins, ensuring a pleasant taste.
- Skipping the seasoning: Don’t forget to season both the vegetables and quinoa for maximum flavor.
- Letting the tahini dressing sit too long: It can thicken over time, so whisk in a little warm water before serving if needed.
Save for Later: Storage Tips
These Roasted Vegetable Quinoa Bowls make for excellent leftovers. Store any uneaten components separately in airtight containers in the refrigerator for up to 4 days. Reheat the vegetables in the oven or microwave, and enjoy the bowls warm. The tahini dressing can also be stored in a jar; just give it a good shake before drizzling over your leftovers!
Roasted Vegetable Quinoa Bowls Q&A
Can I make this recipe vegan?
Absolutely! This recipe is already vegan-friendly, as all the ingredients are plant-based.
What type of quinoa should I use?
You can use any variety of quinoa, such as white, red, or black. Each has a slightly different flavor and texture, but they all work well in this recipe.
Can I add different vegetables?
Yes! Feel free to customize the vegetable selection based on your preferences or what you have on hand. Just remember that cooking times may vary for different veggies.
How can I make this dish gluten-free?
This recipe is already gluten-free as it uses quinoa, which is a gluten-free grain. Just be sure to check that your tahini is also gluten-free if that’s a concern.
More from the Kitchen
The Takeaway
Roasted Vegetable Quinoa Bowls are a delightful way to incorporate healthy ingredients into your diet while enjoying a colorful and satisfying meal. With a variety of vegetables, a hearty base of quinoa, and a tangy tahini dressing, this dish is bound to be a favorite in your culinary repertoire. So gather your ingredients, preheat the oven, and get ready to indulge in a bowl that’s not only delicious but also nutritious. Whether for a weeknight dinner or meal prep, these bowls are sure to bring joy to your table. Enjoy every bite!
Roasted Vegetable Quinoa Bowls
Ingredients
Equipment
Method
- Start by preheating your oven to 425°F (220°C). This high heat is essential for roasting the vegetables to perfection.
- On a large baking sheet, combine the chopped sweet potatoes, broccoli florets, cauliflower florets, Brussels sprouts, and sliced red onion. Drizzle with olive oil and season generously with salt and black pepper. Toss everything together.
- Spread the vegetables in a single layer on the baking sheet and roast for about 25-30 minutes, stirring halfway through.
- While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa, water, and a pinch of salt. Bring to a boil, cover, and simmer for about 15 minutes.
- In a mixing bowl, combine tahini, minced garlic, lemon juice, and a pinch of salt and pepper. Gradually whisk in warm water until the dressing reaches your desired consistency.
- In each bowl, layer a base of quinoa, followed by roasted vegetables and fresh chopped kale. Drizzle the tahini dressing over the top and serve immediately.
Notes
- Feel free to swap in seasonal vegetables to keep it fresh.
- Add protein like chickpeas or grilled chicken for added sustenance.
- Experiment with different grains for varied flavors.
