Roasted Vegetable Quinoa Bowl

Name: Roasted Vegetable Quinoa Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 1 pound sweet potato; 2 large carrots; 2 cups bite-sized broccoli florets; ½ large red onion; 2 tablespoons olive oil; ½ teaspoon dried crushed rosemary; ½ teaspoon dried thyme; ¾ teaspoon kosher salt; ½ teaspoon ground black pepper; 2 ⅔ cups cooked quinoa; 1 tablespoons fresh lemon juice; 3 tablespoons minced flat-leaf parsley; ¼ teaspoon kosher salt; ½ cup Tahini Dressing; 1 (14 ounce) can chickpeas

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 Servings
Calories
460 kcal
Course
Main Course
Cuisine
American, Vegan

Roasted Vegetable Quinoa Bowl

Lauren Clark

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This flavorful roasted vegetable quinoa bowl is ideal for meal prepping! Keep it vegetarian orswap out the chickpeas with shredded chicken or cooked salmon.

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Ingredients

Servings

The vegetables

1 pound sweet potato peeled & cut into ¾-inch pieces
2 large carrots peeled & cut into ¾-inch pieces
2 cups bite-sized broccoli florets
½ large red onion cut into chunks
2 tablespoons olive oil
½ teaspoon dried crushed rosemary
½ teaspoon dried thyme
¾ teaspoon kosher salt
½ teaspoon ground black pepper

The quinoa

2 ⅔ cups cooked quinoa
1 tablespoons fresh lemon juice
3 tablespoons minced flat-leaf parsley
¼ teaspoon kosher salt

The rest

½ cup Tahini Dressing
1 (14 ounce) can chickpeas drained and rinsed

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Instructions

The vegetables

Preheat the oven to 425 degrees F. Place one oven rack at the bottom and one in the center of the oven. Lightly coat 2 large baking sheets with cooking spray.
Place the sweet potatoes, carrots, broccoli and onion in a glass bowl. Toss with olive oil, rosemary, thyme, salt and pepper.
Spread the vegetables evenly on the two baking sheets. Roast the vegetables until the sweet potatoes are tender when pierced with a fork, about 30 minutes, rotating the baking sheets between the two oven racks halfway through cooking. Cool the vegetables to room temperature.

The quinoa

In a bowl, toss the cooked quinoa with lemon juice, parsley and salt.

Assemble the bowls

Divide the quinoa (⅔ cup per serving), roasted vegetables and chickpeas between 4 meal prep containers. Place 2 tablespoons of the tahini dressing in each salad dressing container and tuck them into the larger containers. Close the containers and store them in the fridge until ready to eat, up to 3 to 4 days.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

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Serving 1bowl Calories 460kcal (23%) Carbohydrates 67g (22%) Protein 12g (24%) Fat 18g (28%) Saturated Fat 2g (10%) Sodium 843mg (35%) Fiber 10g (40%) Sugar 14g (28%)