Roasted Vegetable Quinoa Bowls
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Calories
415 kcal
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Course
Main Course
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Cuisine
American
Roasted Vegetable Quinoa Bowls
Description
Roasted Vegetable Quinoa Bowls feature an assortment of autumn vegetables, including sweet potatoes, broccoli, cauliflower, Brussels sprouts, and red onion, all roasted until tender and slightly caramelized. These vegetables are layered over quinoa cooked until fluffy with a gentle salt seasoning. The dish is complemented by a creamy lemon tahini dressing made by whisking tahini, garlic, lemon juice, warm water, salt, and black pepper together, which adds brightness and richness. The vegetables are roasted in two batches to develop crispy edges and avoid overcrowding. The quinoa is rinsed before cooking and then simmered covered to ideal texture. This recipe and method focus on letting the natural flavors and textures of the vegetables and grains shine through. The lemon tahini dressing brings a zesty, slightly nutty note that ties the bowl together, making this a satisfying and nourishing dish for a main meal or hearty side dish.
Ingredients
For the vegetables:
- 1 sweet potato chopped into 1/2-inch pieces, large
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups Brussels sprouts cut in half
- 1/2 red onion sliced
- 1-2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 3 cups kale chopped
For the Quinoa:
- 1 cup quinoa rinsed
- 2 cups water
- Pinch salt
For the Lemon Tahini Dressing:
- 1/3 cup tahini
- 1 clove garlic
- 4 tablespoons lemon juice
- 1/3 cup water warm
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400 degrees F. Place the vegetables on two baking sheets, making sure they are in an even layer and spread out a little. Drizzle with olive oil and toss until the vegetables are coated. Season with salt and black pepper. Place in the oven and roast for 20 minutes. Remove from the oven and toss the vegetables. Place the pans back in the oven and roast for 15-20 more minutes or until vegetables are tender and slightly crisp. I prefer my vegetables crispy and a little black on the edges so I let them roast for about 40 minutes total.
- While the vegetables are roasting make the quinoa.In a medium saucepan, combine water, rinsed quinoa, and salt. Bring to a boil. Reduce heat to low and cover with a lid. Cook for 15 minutes. Remove from heat and let stand for 5 minutes, covered. Remove the lid and fluff the quinoa with a fork.
- To make the lemon tahini dressing, whisk together the tahini, garlic, lemon juice, and, water in a small bowl or jar. Season with salt and pepper, to taste. If the dressing is too thick, add a little more water and whisk again.
- To assemble the bowls, add quinoa, an assortment of the roasted vegetables, and chopped kale. Drizzle with lemon tahini dressing.
- Note-If you are meal prepping, you can place the dressing in a separate container and wait to dress the bowls. You can heat up the roasted vegetables and quinoa in the microwave and add the kale and dressing when you are ready to eat. Feel free to roast whatever vegetables you like!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 54g | 18% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 94mg | 4% |
| Potassium | 1187mg | 25% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 10260IU | 205% |
| Vitamin C | 171mg | 190% |
| Calcium | 191mg | 19% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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