If you’re craving a vibrant, nourishing, and absolutely delicious meal, look no further than this Roasted Veggie Quinoa Bowl Recipe. Packed with colorful roasted vegetables, fluffy quinoa, and a perfect balance of spices, this bowl is a celebration of simple ingredients coming together to create a wholesome and satisfying dish. Whether you’re fueling up for the day or winding down with a comforting dinner, this recipe is guaranteed to become one of your favorites.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays an essential role in making the Roasted Veggie Quinoa Bowl Recipe a spectacular medley of flavors and textures. From the fluffy quinoa that forms the heart of the bowl to the vibrant roasted vegetables that add sweetness and crunch, every single item is here for a delicious reason!
- 1 cup quinoa: This power grain cooks up fluffy and nutty, serving as a perfect base.
- 2 cups vegetable broth (or water): Using broth infuses extra flavor into the quinoa.
- 1 red bell pepper, diced: Adds a vibrant color and sweetness when roasted.
- 1 yellow bell pepper, diced: Brings brightness and a gentle crunch to the bowl.
- 1 zucchini, diced: Offers a tender texture and subtle earthiness.
- 1 carrot, peeled and sliced: Adds natural sweetness and a pop of orange hue.
- 1 small red onion, diced: Roasts down to a mellow and slightly caramelized flavor.
- 2 tablespoons olive oil: Helps roast the veggies to a golden perfection and enriches the flavor.
- 1 teaspoon garlic powder: A flavorful punch for the veggies without overpowering.
- 1 teaspoon paprika: Adds a warm, smoky depth to the dish.
- 1 teaspoon salt: Essential for bringing out every flavor.
- ½ teaspoon black pepper: Gives a subtle kick to balance the sweetness.
- ½ cup fresh parsley, chopped (for garnish): Brightens the bowl with fresh herbal notes.
- Optional: Crumbled feta cheese or avocado slices for topping: Adds creaminess and extra richness.
How to Make Roasted Veggie Quinoa Bowl Recipe
Step 1: Prepare and Roast the Vegetables
Begin by preheating your oven to 425°F (220°C). Toss diced red and yellow bell peppers, zucchini, carrot slices, and red onion in olive oil, garlic powder, paprika, salt, and black pepper. Spread them evenly on a baking sheet to ensure they roast beautifully, turning tender with slightly caramelized edges. Pop them into the oven for about 20-25 minutes, stirring halfway through to roast all sides evenly.
Step 2: Cook the Quinoa
While the veggies roast, rinse your quinoa under cold water to remove any bitterness. In a medium saucepan, combine quinoa and vegetable broth (or water) and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes or until all the liquid is absorbed and the quinoa is fluffy and light. Remove from heat and fluff with a fork for that perfect texture.
Step 3: Assemble Your Roasted Veggie Quinoa Bowl Recipe
Once your quinoa and veggies are ready, it’s time to assemble! Layer a generous scoop of quinoa in your bowl, top with the colorful roasted veggies, and finish with fresh chopped parsley. If you want to add a creamy dimension, sprinkle with crumbled feta or add slices of ripe avocado. The combination of textures and flavors at this point is simply irresistible.
How to Serve Roasted Veggie Quinoa Bowl Recipe
Garnishes
Fresh parsley is the star garnish here because it adds a pop of brightness and a fresh, grassy note that balances the warmth of the roasted veggies. Feel free to sprinkle some toasted nuts or seeds like pumpkin or sunflower seeds for extra crunch and nutrients. A drizzle of lemon juice or a dollop of yogurt can elevate the bowl even more.
Side Dishes
This bowl is pretty much a meal on its own, but if you want a little something on the side, light green salads with tangy vinaigrettes or crusty whole-grain bread pair beautifully. You could also serve it alongside grilled chicken or fish to turn it into a heartier dinner.
Creative Ways to Present
Turn this into a vibrant meal prep box for the week or get creative by layering all the ingredients in a mason jar for a grab-and-go option. Another fun idea is to turn it into a warm wrap by stuffing the veggies and quinoa into whole wheat tortillas for a portable and delicious lunch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Roasted Veggie Quinoa Bowl Recipe in airtight containers in the refrigerator for up to 4 days. The veggies will keep their roasted goodness and quinoa retains its fluffy texture, making for a perfect quick meal anytime.
Freezing
If you want to freeze it, mix the quinoa and veggies together and place portions in freezer-safe containers or bags. Freeze for up to 2 months. Keep in mind, fresh garnishes like parsley or avocado are best added fresh when serving.
Reheating
Reheat gently in the microwave or on the stovetop with a splash of water or broth to bring back the moisture. Avoid overheating to keep the quinoa fluffy and the vegetables from turning mushy.
FAQs
Can I use other vegetables in this Roasted Veggie Quinoa Bowl Recipe?
Absolutely! Roasting works well with many veggies like sweet potatoes, broccoli, or Brussels sprouts. Feel free to swap in your favorites or whatever you have on hand for a fresh twist.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making this recipe suitable for those with gluten sensitivities or celiac disease.
Can I make this recipe vegan?
Definitely! Just skip the optional feta cheese or use a plant-based cheese alternative, and you’ll have a delicious vegan meal packed with nutrients.
How spicy is this dish?
This Roasted Veggie Quinoa Bowl Recipe has a mild spice level thanks to paprika and black pepper. If you prefer more heat, you can add crushed red pepper flakes or a dash of hot sauce.
What can I use instead of vegetable broth?
If you don’t have vegetable broth, plain water works just fine, though broth adds an extra layer of flavor that’s definitely worth using if available.
Final Thoughts
This Roasted Veggie Quinoa Bowl Recipe is a winner all around: easy to make, full of vibrant flavors, and wonderfully nourishing. It’s exactly the kind of meal you want to have on repeat, whether you’re hosting friends or just treating yourself after a busy day. Give it a try and enjoy a bowl filled with goodness that makes your taste buds—and your body—very happy.
Print
Roasted Veggie Quinoa Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Roasted Veggie Quinoa Bowl is a vibrant, nutritious meal packed with roasted colorful vegetables, fluffy quinoa cooked in vegetable broth, and a blend of aromatic spices. Perfect as a wholesome lunch or dinner, it’s easy to make, delicious, and customizable with toppings like feta cheese or avocado slices.
Ingredients
Quinoa
- 1 cup quinoa
- 2 cups vegetable broth (or water)
Vegetables
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 carrot, peeled and sliced
- 1 small red onion, diced
Seasoning & Garnish
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup fresh parsley, chopped (for garnish)
- Optional: Crumbled feta cheese or avocado slices for topping
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth or water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and all liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Prepare and Roast the Vegetables: Preheat your oven to 425°F (220°C). In a large bowl, toss the diced red and yellow bell peppers, zucchini, carrot slices, and red onion with 2 tablespoons of olive oil, garlic powder, paprika, salt, and black pepper until everything is evenly coated. Spread the vegetables out in a single layer on a baking sheet lined with parchment paper or a silicone mat. Roast in the oven for 20-25 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.
- Assemble the Bowl: Divide the cooked quinoa into serving bowls. Top with the roasted vegetables and garnish generously with fresh chopped parsley. Add optional toppings like crumbled feta cheese or avocado slices if desired. Serve warm or at room temperature for a satisfying, healthy meal.
Notes
- Rinsing quinoa is important to remove its natural coating which can taste bitter.
- You can substitute any veggies you prefer or have on hand—sweet potatoes, cherry tomatoes, or broccoli work well.
- For a vegan option, omit feta cheese and use avocado or nuts for creaminess.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- To enhance flavor, consider adding a squeeze of fresh lemon juice or a drizzle of tahini before serving.
