Easy Quinoa and Roasted Veggie Bowl Recipe

This Easy Quinoa and Roasted Veggie Bowl Recipe is a healthy and flavorful dish packed with colorful roasted vegetables and quinoa, perfect for a quick meal.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Middle Eastern

Servings bowl

Calories 450 kcal

Equipment

baking sheet
Fine mesh sieve
Mixing Bowl

Ingredients

For the Roasted Vegetables

2 cups Bell Peppers mixed colors
1 medium Zucchini
1 medium Red Onion
1 cup Cherry Tomatoes
2 tablespoons Olive Oil
Salt to taste
Pepper to taste

For the Quinoa

1 cup Quinoa
2 cups Vegetable Broth
1 teaspoon Garlic Powder

For the Dressing & Toppings

2 tablespoons Lemon Juice
3 tablespoons Tahini
¼ cup Fresh Herbs (Parsley or Cilantro) chopped
Crushed Red Pepper Flakes optional

Instructions

For the Roasted Vegetables

Preheat oven to 425°F, then line a large baking sheet with parchment paper or foil.
Toss chopped bell peppers, zucchini, red onion, and cherry tomatoes in olive oil, salt, and pepper.
Roast vegetables on the prepared sheet for 20–25 minutes, stirring halfway.

For the Quinoa

Rinse quinoa under cold running water using a fine-mesh sieve.
Simmer rinsed quinoa in vegetable broth with a sprinkle of garlic powder for 15 minutes.

For the Dressing & Assembly

Whisk together fresh lemon juice, tahini, a pinch of salt, and a splash of warm water.
Assemble bowls by layering a bed of fluffy quinoa, spoonfuls of roasted veggies, then drizzle with tahini dressing.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 14gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 400mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 40mgCalcium: 70mgIron: 3mg

Keyword Easy Recipe, healthy recipe, quinoa bowl, Roasted Vegetables, vegan meal, vegetarian dish

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