Oh, let me tell you about my latest culinary obsession—the **Roasted Vegetable Quinoa Bowl**! If you’re looking for a dish that’s healthy, hearty, and bursting with flavor, then look no further. This bowl is like a bright, sunshine-filled hug that wraps you up in comfort and nourishment.
Every time I make this recipe, I’m flashed back to those lazy Sundays spent in the kitchen, experimenting with vibrant veggies and wholesome grains. There’s something enchanting about watching colorful vegetables roast to perfection and transform into delicious morsels. Plus, it’s a meal that’s perfect for meal prep; I literally cannot get enough of the leftovers!
Let’s dive into the specifics of what makes this dish so special.
What’s in Roasted Vegetable Quinoa Bowl?
Quinoa: This ancient grain is the star of the show! Packed with protein and fiber, it’s gluten-free too. I love using organic quinoa for that extra nutritional boost.
Vegetable Broth or Water: This is what you’ll cook your quinoa in. Broth adds a depth of flavor that water just can’t compete with!
Zucchini and Yellow Squash: These two colorful veggies lend a lovely texture and sweetness that complements the other ingredients beautifully.
Sweet Potato: Ah, the sweet potato! It adds a creamy and slightly sweet touch that balances the savory flavors. Plus, it’s loaded with vitamins.
Red Bell Pepper: Perfect for that crunchy, slightly sweet bite.
Cherry Tomatoes: When roasted, these little gems burst with flavor and add a delightful juiciness to the mix.
Olive Oil: A drizzle of good quality olive oil not only enhances the flavor but also helps those roasted veggies caramelize to perfection.
Garlic Powder and Smoked Paprika: These spices are the secret weapons! They add depth and a hint of smokiness that makes every bite exciting.
Feta Cheese: Optional, but oh-so-good! It adds creaminess and a salty tang that pairs wonderfully with the roasted vegetables.
Fresh Parsley: A sprinkle for that pop of color and freshness. It’s the cherry on top!
Lemon Wedges: For that zesty kick! Trust me; a squeeze of lemon elevates the bowl to a whole new level.
Is Roasted Vegetable Quinoa Bowl Good for You?
Absolutely! This dish packs a nutritional punch while still being rich in flavor. Here’s the scoop:
Quinoa is a fantastic source of plant-based protein, making it perfect for anyone looking to up their protein intake without any meat.
Sweet potatoes are loaded with vitamins A and C, not to mention they’re fantastic for your skin!
Olive oil has healthy fats that can help reduce inflammation and support heart health.
Together, these ingredients create a wholesome meal that keeps you satisfied without heavy feeling—perfect for any meal of the day!
Ingredients List
– 1 cup quinoa
– 2 cups vegetable broth or water
– 1 medium zucchini, sliced
– 1 medium yellow squash, sliced
– 1 medium sweet potato, diced
– 1 red bell pepper, diced
– 1 cup cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup feta cheese, crumbled (optional)
– Fresh parsley, chopped (for garnish)
– Lemon wedges (for serving)
This recipe serves 4, which is perfect for a family meal or a week’s worth of lunches!
How to Make Roasted Vegetable Quinoa Bowl?
1. Preheat your oven to 425°F (220°C)—the excitement is real!
2. Rinse the quinoa under cold water, then combine it with the vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and everything is absorbed. Remove from heat and set aside.
3. While the quinoa is cooking, prepare the vegetables. In a large bowl, combine zucchini, yellow squash, sweet potato, red bell pepper, and cherry tomatoes.
4. Drizzle the olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat all the veggies evenly.
5. Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they’re golden brown and tender. Make sure to stir halfway through to allow for even cooking.
6. Once the veggies are done roasting, fluff the quinoa with a fork and divide it between serving bowls.
7. Top the quinoa with your glorious roasted vegetables. Sprinkle with feta cheese, if desired, and garnish with fresh parsley.
8. Serve with lemon wedges on the side for that extra pop of flavor! Enjoy!
Make it Your Own!
This Roasted Vegetable Quinoa Bowl is incredibly versatile! You can switch up the veggies based on what’s in season or what you have in your fridge. Broccoli, carrots, or cauliflower would work wonders as well. If you’re not into feta, try goat cheese or even nutritional yeast for a cheesy flavor without the dairy.
You can also top it with your favorite protein—grilled chicken, chickpeas, or even a poached egg for a breakfast twist. The possibilities are endless!
I truly hope you give this Roasted Vegetable Quinoa Bowl a try! It’s one of those recipes that feels special but is so easy to whip up. Plus, I would love to hear how yours turns out and any creative twists you put on it! Happy cooking, my friends!
