Roasted Vegetable Quinoa Bowl
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
413 kcal
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Course
Main Course
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Cuisine
American
Roasted Vegetable Quinoa Bowl
Description
The recipe starts by cooking quinoa with water and a bit of salt until fluffy and separate. Meanwhile, a mix of vegetables including red onion, red and green peppers, sweet potato cubes, and yellow squash are tossed in olive oil and seasoned with salt, pepper, garlic powder, and oregano. They are roasted in a hot oven until fork-tender and then briefly broiled for color and slight char.
The roasted vegetables bring a tender texture with caramelized edges that contrast the light, nutty quinoa. The combination of savory herbs and the creamy tahini drizzle offers layers of flavor that complement the natural sweetness of the veggies and the mild grain base.
This quinoa bowl serves well as a main vegetarian meal or as a hearty side. The tahini adds richness making it suitable for lunch or dinner. Fresh parsley sprinkled at the end adds brightness and herbal notes.
The recipe notes suggest storing leftovers in an airtight container in the refrigerator for up to five days, making it convenient for meal prep and quick reheating.
Ingredients
For the Quinoa
- 1 ½ cups quinoa uncooked
- ½ teaspoon salt
- 2 ½ cups water
For the Vegetables
- 1 red onion chopped
- 1 red pepper chopped
- 1 sweet potato chopped into cubes, large
- 1 yellow squash end trimmed, cut into ½-inch pieces, large
- 1 green pepper chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- parsley for serving, chopped
- tahini for serving, sauce
Instructions
- Cook the Quinoa. Place quinoa in a small saucepan along with the salt and water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.
- Roast the Vegetables. Preheat oven to 425°F. Place the vegetables on a rimmed 18 x 13-inch baking sheet. Drizzle olive oil and season with salt, pepper, garlic powder and oregano. Use your hands to toss the vegetables and spread out into an even layer. Roast until fork tender 30 minutes. Flip the vegetables and broil on high heat for another 5 minutes.
- Divide the quinoa among four bowls. Add the roasted vegetables on top and sprinkle with fresh chopped parsley. Drizzle tahini sauce on top and enjoy immediately.
Notes
- Store the quinoa bowl in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 918mg | 38% |
| Potassium | 844mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 9170IU | 183% |
| Vitamin C | 74mg | 82% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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