Roasted Veggie Quinoa Bowl
Try this Roasted Veggie Quinoa Bowl recipe, or contribute your own.
Try this Roasted Veggie Quinoa Bowl recipe, or contribute your own.
- pinch of salt
- avocado
- 2 cloves garlic minced
- pinch salt
- black pepper
- pinch pepper
- 2 tsp soy sauce
- 1/2 tsp chili powder
- red pepper flakes
- lime
- 1 tsp curry powder
- 1 tsp sriracha
- 1.5 cups vegetable broth
- 2 cups broccoli
- 2 tsp olive or canola oil
- 1.5 cups chickpeas
- 1 tsp olive or canola oil
- 2 tsp sriracha
- 1 small sweet potato
- 1 tsp olive or canola oil
- 3/4 up quinoa rinsed
- 2 cups (packed) kale destemmed and chopped
- 1 tsp olive coconut or canola oil
- juice of 1/4 lime
- hummus
- guacamole
- Carbohydrate 143.3728009375 g
- Cholesterol 0 mg
- Fat 25.9570496692404 g
- Fiber 39.1098617659509 g
- Protein 43.3538728125 g
- Saturated Fat 3.30018287247872 g
- Serving Size 1 1 bowl (728g)
- Sodium 976.261062499635 mg
- Sugar 104.262939171549 g
- Trans Fat 3.25447218700553 g
- Calories 935 calories
Step-by-step
- Preheat oven to 400F. Line a large baking sheet with parchment paper.
- Prep your vegetables: chop broccoli into medium sized florets, destem and chop the kale, scrub and slice the sweet potato into ½ wide rounds.
- Massage the broccoli florets with oil, garlic, salt and pepper - make sure to work the ingredients into the tops of the florets. Lay them in a row down the center third of a large baking sheet.
- Using the same bowl you mixed the broccoli in, combine chickpeas, oil, sriracha and soy sauce. Spread them out in a row next to the broccoli.
- In the same bowl combine the oil, curry powder, salt, and sriracha. Add the sliced sweet potato and toss to coat. Lay the rounds on the remaining third of the baking tray.
- Bake for 10 minutes. Flip the broccoli and sweet potatoes and redistribute the chickpeas to promote even cooking. Bake for another 8-12 minutes.
- Rinse and drain the quinoa. Add rinsed quinoa and vegetable broth to a small saucepan and bring to a boil over high heat. Turn the heat down to medium-low, cover and simmer for approx. 15 minutes. Once cooked, fluff with a fork and set aside.
- While the quinoa is simmering and the rest of the ingredients are roasting, preheat a large skillet with 1 tsp oil. Add the kale and cook for approx. 5 minutes, or until nearly tender. Add the salt, chili powder, and lime juice. Toss to coat and cook for another 2-3 minutes.
- Assemble the bowls: Scoop ½ to 1 cup of quinoa into each bowl, top with ½ of the broccoli, ½ the chickpeas, ½ kale, and ½ sweet potatoes. Feel free to keep everything separated in the bowl or mix it all together.
My Roasted Veggie Quinoa Bowl Adventure
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school runs, and after-school activities, whipping up something nutritious often takes a backseat. That's why I've become a huge fan of quick, easy, and satisfying recipes that don't compromise on flavor or health. This Roasted Veggie Quinoa Bowl is a perfect example! It's become a weekly staple in our household, and I'm thrilled to share it with you.
The beauty of this recipe lies in its versatility. You can adjust it to your liking, swapping out vegetables based on what's in season or what you have on hand. One week, I might use broccoli and sweet potatoes; another week, I might opt for Brussels sprouts and butternut squash. The possibilities are endless! The roasted vegetables add a beautiful depth of flavor, and the quinoa provides a hearty and satisfying base. It's a complete meal in a bowl, packed with protein, fiber, and all sorts of good-for-you nutrients. Plus, the leftovers are just as delicious the next day, making it a perfect meal-prep option.
What really sets this recipe apart, for me, is its simplicity. There’s no complicated chopping or elaborate techniques involved. Everything comes together quickly, and the results are truly impressive. I usually prep the vegetables while the quinoa simmers, and then it's just a matter of roasting and assembling. The entire process takes about 30-40 minutes, which is fantastic considering the delicious and healthy outcome.
I love to add a dollop of hummus or guacamole on top for extra creaminess and flavor. A squeeze of fresh lime juice also brightens things up beautifully. Sometimes I’ll add a sprinkle of feta cheese for a bit of salty tang. Feel free to experiment with different toppings and seasonings to find your perfect combination. The basic recipe provides a delicious foundation that you can easily customize to match your preferences.
This Roasted Veggie Quinoa Bowl isn't just a quick and healthy weeknight dinner – it's also a fantastic option for lunch or even a light and energizing dinner. The combination of roasted vegetables, protein-packed quinoa, and flavorful spices makes it a well-rounded and satisfying meal that will keep you feeling full and energized throughout the day. The vibrant colors alone make it visually appealing, and it's a meal I’m always happy to share with family and friends.
I've found that the key to maintaining a healthy and balanced diet while managing a busy lifestyle is to have easy and delicious go-to recipes on hand. This Roasted Veggie Quinoa Bowl fits the bill perfectly, delivering a burst of flavor and nutrition without taking up too much of my precious time. I hope you enjoy it as much as I do! Give it a try, and let me know what you think.
Ingredients I like to keep on hand:
- Quinoa
- Broccoli
- Sweet Potatoes
- Chickpeas
- Kale
- Garlic
- Olive Oil
- Sriracha
- Soy Sauce
- Curry Powder
- Chili Powder
- Lime
- Hummus or Guacamole (for topping)
