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Delicious roasted vegetable quinoa bowl with colorful veggies and grains

Roasted Vegetable Quinoa Bowl

This vibrant and nutritious Roasted Vegetable Quinoa Bowl is a delightful blend of roasted vegetables and fluffy quinoa, making for a satisfying meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Healthy, Mediterranean
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow squash, sliced into half-moons
  • 1 medium sweet potato, diced into small cubes
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • 1/4 cup feta cheese, crumbled (optional) Can be omitted for a vegan option.
  • Fresh parsley, chopped
  • Lemon wedges, for serving A refreshing touch.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Rinse the quinoa under cold water and combine it with vegetable broth or water in a saucepan. Bring to a boil, cover, and let simmer for about 15 minutes.
  3. In a large mixing bowl, combine zucchini, yellow squash, sweet potato, red bell pepper, and cherry tomatoes.
  4. Drizzle olive oil over the vegetables and season with garlic powder, smoked paprika, salt, and pepper. Toss to coat.
Cooking
  1. Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes, stirring halfway through.
  2. Fluff the quinoa with a fork and divide into bowls.
  3. Top each bowl with roasted vegetables, sprinkle with feta cheese, and garnish with fresh parsley. Serve with lemon wedges.

Notes

Use fresh vegetables for the best flavor. You can switch up the veggies based on what’s in season. Optional extras include adding chickpeas for protein or drizzling tahini over the bowl.