Roasted Vegetable Quinoa Bowl

$- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 red bell pepper, diced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 1 medium sweet potato, peeled and cubed - 1 yellow onion, diced - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 avocado, sliced - Fresh parsley or basil, for garnish - 1 tablespoon balsamic glaze (optional) The key to a great roasted vegetable quinoa bowl is in the ingredients. Quinoa is not just a trendy grain; it is a complete protein. It has all the essential amino acids your body needs. The vegetables add color and taste, making every bite a delight. I love using a mix of red bell pepper, zucchini, cherry tomatoes, sweet potato, and yellow onion. Each vegetable brings its unique flavor and texture. Roasting them enhances their sweetness and makes them tender. For seasoning, olive oil, garlic powder, and smoked paprika work wonders. They give the dish a warm, rich flavor. Don’t forget the salt and pepper to bring everything together. Toppings add the final touch. Sliced avocado gives creaminess. Fresh herbs like parsley or basil add brightness. If you want a little zing, drizzle on some balsamic glaze. - Caloric content per serving: About 400 calories - Macronutrient breakdown: Approximately 15g protein, 12g fat, and 60g carbohydrates - Health benefits: Quinoa is high in fiber, which aids digestion. Vegetables are packed with vitamins and minerals. They support overall health and boost your immune system. Eating this bowl gives you energy and keeps you full. It’s a meal that is as good for your body as it is for your taste buds. For the full recipe, check out the detailed steps to create this vibrant dish. First, I preheat the oven to 425°F (220°C). This high heat helps to get the veggies nice and roasted. Next, I gather my vegetables: red bell pepper, zucchini, cherry tomatoes, sweet potato, and yellow onion. I cut them into bite-sized pieces. In a large bowl, I toss the veggies with three tablespoons of olive oil. Then, I add one teaspoon of garlic powder, one teaspoon of smoked paprika, salt, and pepper to taste. I mix everything until all the veggies are coated well. Now, I spread the seasoned vegetables on a baking sheet lined with parchment paper. I make sure they are in a single layer for even cooking. I roast them in the oven for about 25-30 minutes. Halfway through, I stir them to ensure they cook evenly and get that golden brown color. While the veggies are roasting, I prepare the quinoa. I boil two cups of vegetable broth in a saucepan. Once it reaches a boil, I add in one cup of rinsed quinoa. Then, I lower the heat to a simmer and cover the pot. I let it cook for about 15 minutes. When the quinoa is fluffy, I fluff it with a fork and check the seasoning. Once everything is cooked, I assemble my Roasted Vegetable Quinoa Bowl by adding quinoa first, then topping it with roasted veggies and slices of avocado. For extra flavor, I can drizzle balsamic glaze over the top and finish with fresh parsley or basil. You can find the full recipe [here](#). To boost the taste, consider using fresh herbs. Fresh parsley or basil really brightens the dish. Dried herbs work well too, but fresh gives a pop. You might also try adding lemon zest for a zingy twist. Garlic powder and smoked paprika are great, but think about cumin or chili powder for more depth. For fluffy quinoa, remember to rinse it well before cooking. This removes bitterness and helps it cook evenly. When boiling, use a 2:1 ratio of broth to quinoa. After cooking, let it sit for 5 minutes before fluffing with a fork. For roasting vegetables, cut them into similar sizes. This helps them cook evenly. Use a single layer on the baking sheet, so they get nice and crispy. When serving, place quinoa in the bowl first. Then layer the roasted veggies on top. This makes for a colorful and inviting dish. Add avocado slices on the side for creaminess. A drizzle of balsamic glaze adds shine and flavor. Finish with a sprinkle of fresh herbs for a lovely touch. For more ideas, check the full recipe. {{image_2}} To make your roasted vegetable quinoa bowl heartier, add some protein. You can include beans, chickpeas, or grilled chicken. Each option brings its own flavor and texture. For a vegetarian choice, chickpeas are great. They add protein and fiber. Toss them in with your veggies before roasting. If you prefer meat, grilled chicken works well. It adds a savory bite to the bowl. You can switch out vegetables based on the season. In summer, add fresh corn or bell peppers. In fall, try Brussels sprouts or butternut squash. Winter brings sweet potatoes and hearty greens like kale. Each season offers unique flavors. Experiment with what you find at the market. Your bowl will always feel fresh and new. Want to change the flavor? You can easily adjust the spices. Cumin adds warmth, while chili powder gives a kick. Try adding herbs like thyme or rosemary for a fragrant twist. A little lemon juice can brighten the dish. Each spice or herb will change how the bowl tastes. Play with these options to find your favorite mix. To store your roasted vegetable quinoa bowl, use airtight containers. Glass or plastic containers work well. Allow the bowl to cool before sealing. This helps keep the flavors fresh. Divide the quinoa and veggies if you prefer. This way, they stay fresh longer. For best results, reheat in the oven. Preheat your oven to 350°F (175°C). Spread the leftovers on a baking sheet. Heat for about 10-15 minutes. This keeps the veggies crispy and the quinoa fluffy. You can also use the microwave. Place the bowl in a microwave-safe dish. Heat in short bursts to avoid overcooking. Stir in between to heat evenly. In the fridge, the roasted vegetable quinoa bowl lasts about 3-5 days. Store it properly to maintain freshness. If you want to keep it longer, freezing is an option. In the freezer, it can last up to 3 months. Make sure to label the containers with dates for easy tracking. You can use chicken broth if you like. Water works too, but it may lack flavor. If you want a richer taste, use low-sodium chicken broth. You can even try mushroom broth for a deep, earthy flavor. Yes, this dish is naturally vegan! It uses plant-based ingredients like quinoa and vegetables. You can enjoy it without any animal products. Look for a golden brown color on the veggies. They should be tender when you poke them with a fork. If they are soft and slightly caramelized, they are ready. Absolutely! You can roast the vegetables and cook the quinoa in advance. Store them in separate containers in the fridge. When you are ready to eat, just combine and reheat. This saves time on busy days. For best taste, eat within three days. This blog post provided a clear path to making a tasty vegetable quinoa bowl. We covered key ingredients, step-by-step cooking, and tips for improving flavor and texture. Remember to adjust the recipe to your taste. Using fresh vegetables and seasonings will enhance your dish. Feel free to store leftovers for quick meals later. With this guide, you'll enjoy a healthy meal with endless variations. Enjoy the cooking journey and the delicious results ahead!$

Roasted Vegetable Quinoa Bowl

Discover the vibrant flavors of this Roasted Vegetable Quinoa Bowl, a delicious and nutritious meal perfect for any time of day! Packed with colorful veggies, fluffy quinoa, and creamy avocado, this recipe is a feast for the eyes and palate. Easily prepare it in just 45 minutes! Click through now to explore this healthy recipe and elevate your meal game with fresh ingredients and simple steps. Your taste buds will thank you!

Print Recipe Pin Recipe

Ingredients

1 cup quinoa, rinsed

2 cups vegetable broth

1 red bell pepper, diced

1 zucchini, sliced

1 cup cherry tomatoes, halved

1 medium sweet potato, peeled and cubed

1 yellow onion, diced

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, sliced

Fresh parsley or basil, for garnish

1 tablespoon balsamic glaze (optional)

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the diced red bell pepper, sliced zucchini, halved cherry tomatoes, cubed sweet potato, and diced onion.

Drizzle olive oil over the vegetables, then sprinkle garlic powder, smoked paprika, salt, and pepper. Toss everything until the veggies are evenly coated with oil and seasonings.

Spread the seasoned vegetables on a baking sheet lined with parchment paper in a single layer.

Roast the vegetables in the oven for 25-30 minutes, or until they are golden brown and tender, stirring halfway through.

While the vegetables are roasting, prepare the quinoa by bringing the vegetable broth to a boil in a saucepan.

Add the rinsed quinoa to the boiling broth, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

Once the veggies and quinoa are ready, fluff the quinoa with a fork and season with additional salt and pepper if needed.

To assemble the bowl, place a generous portion of quinoa in each serving bowl, top with roasted vegetables, and add slices of avocado.

Drizzle with balsamic glaze if using and garnish with fresh parsley or basil.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

- Presentation Tips: Serve the bowls with each component arranged aesthetically for a colorful look, and add a sprinkle of herbs on top for freshness.