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Roasted Vegetable Quinoa Bowl
This flavorful roasted vegetable quinoa bowl is ideal for meal prepping! Keep it vegetarian orswap out the chickpeas with shredded chicken or cooked salmon.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 Servings
Calories: 460 kcal
Course:
Main Course
Cuisine:
American , Vegan
Ingredients
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 460
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.