🥗 Quinoa Bowl with Roasted Veggies

A Quinoa Bowl with Roasted Veggies is probably one of the simplest, healthiest, and most filling meals that you can prepare. Full of plant, based protein, fiber, rich vegetables, and tasty fresh flavors, this bowl is great for lunch, dinner, or meal prep.

If you are wanting to eat clean, shed some pounds, or increase your energy, this vibrant quinoa bowl is an amazing way to energize your body.

⭐ Why You’ll Love This Recipe 

• High in protein and fiber 

• Loaded with vitamins, minerals, and antioxidants 

• Easy to customize with your favorite veggies 

• Perfect for meal prep 

• Vegan, gluten-free, and super satisfying 

🧺 Ingredients 

🌾 For the Quinoa 

• 1 cup quinoa (rinsed) 

• 2 cups water or vegetable broth 

• ½ tsp salt 

🥦 For the Roasted Veggies 

• 1 cup broccoli florets

• 1 cup sweet potatoes, diced

• 1 cup bell peppers, chopped

1 cup zucchini, sliced

1 red onion, sliced

• 2 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp black pepper

• Salt as needed

🍋 Lemon-Tahini Dressing 

• 2 tbsp tahini

• 1 tbsp olive oil

• 2 tbsp lemon juice

• 1 tsp honey or maple syrup

• 1 garlic clove, minced

• 2, 3 tbsp water (to thin)

• Salt and pepper to taste

🌿 Optional Toppings 

• Avocado slices 

• Pumpkin seeds 

• Chopped parsley 

• Feta cheese 

• Hummus 

🍳 How to Make Quinoa Bowl with Roasted Veggies 

Step 1: Cook the Quinoa

1. Quinoa should be rinsed under running water to make it less bitter.

2. Put salt, water (or broth), and quinoa in a pot.

3. Boil the mixture. After that, cover the pot and reduce the heat to low.

4. After 15 mins of cooking, turn off the heat and let it sit covered for 5 more minutes.

5. Quinoa should be fluffed with a fork.

Step 2: Roast the Vegetables

1. The oven should be heated to 200°C/400°F before the work starts.

2. Spread by the side of a baking sheet are chopped sweet potatoes, broccoli, peppers, zucchini, and onion.

3. Put some olive oil on the vegetables and then sprinkle them with paprika, garlic powder, salt, and pepper.

4. Mixing should be thorough.

5. After 20, 25 minutes of roasting, the vegetables should be turned and left to roast for another 20, 25 minutes until they are both tender and golden.

Step 3: Make the Lemon, Tahini Dressing

Prepare a mixture by whisking the following:

• Tahini

• Olive oil

• Lemon juice

• Honey

• Garlic

• Salt & pepper

• The water should be added one bit at a time until the mixture is smooth and running.

Step 4: Assemble the Bowl

Use a large bowl or a meal, prep container:

1. Put quinoa on the bottom of the bowl

2. Layer the bowl with the roasted veggies

3. Drizzle the lemon, tahini dressing

4. Add optional toppings (avocado, seeds, parsley, feta, etc.) 

Serve warm or chilled — both taste amazing! 

 Tips & Variations 

• Add chickpeas or tofu to get more protein.

• Rather than quinoa, you may use brown rice or couscous.

• Keep the carrot, eggplant, and cauliflower (or other veggies) for the summer, autumn, or winter and change accordingly.

• Sprinkle a little hummus on your food if you want to taste the Mediterranean.

💪 Nutrition Benefits 

• Quinoa: complete protein + iron + fiber

• Vegetables: vitamins A, C, K + antioxidants

• Tahini: good fats + calcium

• Low GI meal: ideal for blood sugar stabilization

Helps to lose weight, keeps the digestive system healthy, and provides a constant supply of energy

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