Roasted Vegetable Quinoa Bowl Recipe

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Colorful, nourishing, and bursting with flavor, this Roasted Vegetable Quinoa Bowl is the perfect combination of comfort food and healthy eating. It brings together oven-roasted root vegetables with fluffy, protein-rich quinoa, all tied together with a creamy dressing and a sprinkle of fresh herbs. Every bite is warm, grounding, and satisfying—ideal for a hearty lunch or a quick, nutritious dinner.

What makes this bowl so special is the way the vegetables caramelize in the oven, intensifying their natural sweetness and adding a delightful crunch to every forkful. Paired with the nutty taste of quinoa and the zing of fresh red onion, it’s a well-balanced meal that offers a mix of textures, colors, and flavors. Whether you’re looking for a meatless meal, easy dinner option, or a vibrant dish to prep ahead for the week, this bowl has got you covered.

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Ingredients for this Roasted Vegetable Quinoa Bowl Recipe

• 1 cup uncooked quinoa (or about 3 cups cooked)
• 1 cup diced carrots
• 1 cup diced sweet potatoes
• 1 cup diced golden beets
• 1 cup red potatoes, quartered
• ½ cup chopped red onion
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh parsley, chopped (for garnish)
• 2–3 tablespoons tahini or vegan dressing of choice

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Step 1: Cook the Quinoa

Rinse 1 cup of quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.

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Step 2: Prepare the Vegetables

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. In a mixing bowl, toss the diced carrots, sweet potatoes, golden beets, and red potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper. Mix until the vegetables are well coated.

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Step 3: Roast the Vegetables

Spread the seasoned vegetables evenly onto the baking sheet. Roast in the preheated oven for 25–30 minutes, tossing halfway through, until they’re golden brown and slightly crispy on the edges. Remove from oven and allow to cool slightly.

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Step 4: Assemble the Bowl

In a serving bowl, add a generous scoop of cooked quinoa. Top with the roasted vegetables, a spoonful of chopped red onion, and a drizzle of tahini or your favorite dressing. Sprinkle fresh parsley on top for color and flavor.

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Step 5: Serve

Serve the bowl warm or at room temperature. It can be enjoyed as is, or with a side of greens or pita bread for an extra boost. Perfect for a solo meal or a stunning addition to your meal prep rotation.

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Estimated Nutrition (Per Serving – based on 4 servings)

• Calories: 360
• Protein: 9g
• Carbohydrates: 52g
• Fiber: 7g
• Sugars: 9g
• Fat: 14g
• Saturated Fat: 2g
• Sodium: 290mg

Note: Nutrition values are approximate and may vary based on specific ingredients and portion sizes used.

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Frequently Asked Questions

1. Can I use different vegetables?

Absolutely! This bowl is versatile. Try using zucchini, broccoli, cauliflower, or bell peppers depending on what’s in season or what you have on hand.

2. Is this dish vegan?

Yes, this recipe is entirely plant-based. Just make sure to use a vegan-friendly dressing like tahini or lemon vinaigrette.

3. Can I make it ahead of time?

Definitely. This bowl stores well and is great for meal prep. Assemble in advance and add dressing just before serving.

4. What can I use instead of quinoa?

You can substitute with brown rice, couscous, farro, or even cauliflower rice if you prefer a low-carb option.

5. How do I make it more filling?

Add a scoop of hummus, a hard-boiled egg, grilled tofu, or chickpeas for extra protein and satiety.

6. How do I keep the roasted vegetables crispy?

Don’t overcrowd the baking sheet, and roast at a high temperature. Let them cool uncovered to maintain their texture.

7. What dressing goes best with this bowl?

Tahini, lemon-tahini sauce, balsamic glaze, or a garlic yogurt dressing all pair beautifully with the roasted flavors.

8. Can I serve it cold?

Yes! This bowl is delicious warm or chilled. It makes a great cold lunch option for hot days.

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