I’ve come to appreciate the art of creating dishes that not only nourish the body but also delight the senses. One such masterpiece that has become a cornerstone of my culinary repertoire is the Roasted Veggie Quinoa Bowl. This dish is a celebration of flavors, colors, and wholesome goodness. Allow me to take you on a journey of creating a culinary masterpiece that will leave you craving for more.
Why the Roasted Veggie Quinoa Bowl?
Balancing flavour, nutrition, and simplicity, this bowl is a testament to the incredible potential of plant-based cuisine. It’s a symphony of earthy roasted vegetables, fluffy quinoa, and a zesty dressing that harmonize to create a dish that’s as visually stunning as it is delectable.
Have fun creating your own version with veggies that you enjoy. I love most veggies … except turnips haha
– Charlene
Serving Ideas
Veggie bowls are all about diversity, what you have in the kitchen and what you prefer. The roasted veg can be served on a bed of rice or cous cous and can be drizzled with soy sauce, mayo, sriracha, tabasco. Why not try different combos 🙂
Best Roasted Veg List
Of course there are veggies that roast well, these are some of them:
Carrots: Roasting carrots enhances their natural sweetness.
Potatoes: Whether regular, sweet, or even fingerling, roasting gives them a crispy exterior.
Brussels Sprouts: Roasting can turn them crispy on the outside and tender on the inside.
Broccoli: It becomes wonderfully crispy at the edges.
Bell Peppers: Roasting brings out a smoky flavor.
Cauliflower: Roasting gives it a lovely nutty taste and crispiness.
Zucchini: It gets a delicious caramelization when roasted.
Asparagus: Roasting gives it a slightly crispy texture and a concentrated flavor.
Butternut Squash: It becomes sweet and caramelized when roasted.
Tomatoes: Roasting intensifies their flavor, making them great for sauces.
Cooking Tips
Remember to toss the vegetables in some olive oil, salt, and pepper before roasting, and adjust the cooking time and temperature based on the specific vegetable that you have chosen for this dish. Potatoes will take longer that bake. The veggies in this recipe don’t take long at all.
Equipment Used
You will need the following to make this dish:
- Knife, for chopping
- A pot, for cooking the quinoa
- A baking tray
Storing Tips
This dish is best served on the day it’s made for the best taste experience. You can, however, make the quinoa in advance.
Looking for other Savoury Vegan Recipes
Roasted Veggie Quinoa Bowl
To craft your own Roasted Veggie Quinoa Bowl, gather the following or add your own fave veggies to the roasting pan
Ingredients
- 240 g 1 cup of quinoa
- 480 ml or 2 cups of vegetable broth
- 480 ml or 2 cups of mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes, pumpkin)
- 1 Avo sliced
- 30 ml or 2 tablespoons of olive oil
- 15 ml or 1 tablespoon of balsamic vinegar
- Salt and pepper to taste
- 60 ml or 1/4 cup of fresh herbs (e.g., parsley, coriander)
Instructions
Quinoa
- Quinoa: Rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15-20 minutes, or until the liquid is absorbed.
Roasted Vegetables:
- Preheat the oven to 425°F (220°C). Toss the mixed vegetables with olive oil, balsamic vinegar, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Assembling the Bowl:
- Fluff the cooked quinoa with a fork and divide it among serving bowls. Top with the roasted vegetables (and avo) and sprinkle with fresh herbs. Drizzle with your favorite dressing or sauce.
Nutrition Information
Serving Size 4Amount Per Serving Calories 208Total Fat 12.5gSaturated Fat 1.9gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 255mgCarbohydrates 20.8gFiber 4.5gSugar 4.1gProtein 4.4g
These values are approximate and can vary based on factors like specific brand of ingredients and preparation methods.
