Introduction
Remember those days when you just craved something good for you, but didn’t have a ton of time or energy? Or maybe you’re looking for a lunch that’s packed with flavor and nutrients, but won’t weigh you down? Well, my friends, I’ve got you covered! Today, we’re diving into one of my absolute favorite go-to meals: the Roasted Veggie Quinoa Bowl. It’s so incredibly simple, you’ll wonder why you haven’t been making it all along. It’s a hug in a bowl, truly!
Why You’ll Love This Recipe
- Super Fast: Seriously, this comes together in minutes if you have your components ready.
- Incredibly Easy: Minimal steps, maximum deliciousness. Anyone can make this!
- Perfect for Gifting (or Meal Prep!): Portion it out into containers for healthy lunches all week, or even pack it up for a friend who needs a little culinary comfort.
- Guaranteed Crowd-Pleaser: Even picky eaters tend to love the mix of textures and flavors.
Ingredients
Here’s what you’ll need to whip up this delightful bowl:
- 1 cup cooked quinoa: This is your hearty, wholesome base. You can cook this ahead of time to make assembly even quicker!
- 2 cups roasted mixed vegetables: Think colorful bell peppers, tender zucchini, and florets of broccoli. Roasting brings out their natural sweetness and gives them a lovely texture. I often use whatever looks good at the farmer’s market!
- 1 sliced avocado: For that creamy, dreamy goodness that ties everything together.
- 1/4 cup tahini dressing: This is the magic sauce! It’s nutty, creamy, and so flavorful. You can buy it or make your own (recipe below!).
- Chopped green onions and sesame seeds, for garnish: These little touches add a burst of freshness and a delightful crunch.
How to Make It
Ready to build your masterpiece? It’s as easy as 1, 2, 3, 4!
- Start with the Base: Grab your favorite bowl and add your fluffy cooked quinoa.
- Pile on the Goodness: Spoon your beautiful roasted vegetables right on top of the quinoa.
- Add the Creamy Dream: Arrange your sliced avocado alongside the veggies.
- Drizzle and Garnish: Generously drizzle your tahini dressing all over everything. Then, sprinkle on those chopped green onions and sesame seeds for the grand finale!
Substitutions & Additions
This recipe is so forgiving and adaptable! Here are a few ideas to make it your own:
- Veggies: Feel free to swap in your favorite roasted vegetables! Sweet potatoes, Brussels sprouts, cauliflower, cherry tomatoes, or even asparagus would be fantastic.
- Protein Boost: Want to make it even more substantial? Add some grilled chicken, baked tofu, chickpeas, or black beans.
- Greens: A handful of fresh spinach or arugula added to the bottom of the bowl before the quinoa is a great way to sneak in more greens.
- Dressing Swap: If tahini isn’t your jam, a lemon-herb vinaigrette, a simple balsamic glaze, or even a dollop of hummus would work wonderfully.
- Spice it Up: A pinch of red pepper flakes or a drizzle of sriracha can add a welcome kick!
Tips for Success
Here are a few little secrets I’ve picked up to make this bowl perfect every time:
- Roast Your Veggies Right: Make sure your vegetables are spread out on the baking sheet in a single layer. This ensures they roast and caramelize beautifully, rather than steam. Don’t overcrowd the pan!
- Cook Quinoa Ahead: I always cook a big batch of quinoa on Sunday to have on hand for quick meals during the week. It makes assembling this bowl a breeze.
- Tahini Dressing Hack: If you don’t have tahini dressing, you can easily whisk together 2 tablespoons of tahini, 1 tablespoon of lemon juice, 1 tablespoon of water (or more, to reach desired consistency), a pinch of garlic powder, and salt to taste.
- Texture is Key: Don’t skip the green onions and sesame seeds! They add that crucial pop of freshness and crunch that takes this bowl from good to “wow.”
How to Store It
Leftovers are your friend! If you have any of this deliciousness remaining:
- In the Fridge: Store the assembled bowl (minus the avocado, if possible) in an airtight container in the refrigerator for up to 3-4 days. The quinoa and roasted veggies hold up beautifully.
- Adding Avocado: It’s best to slice and add your avocado right before serving to prevent it from browning.
- Reheating: You can gently reheat the quinoa and veggies in the microwave or on the stovetop. The avocado is best served fresh.
FAQs
Got questions? I’ve got answers!
Q: Can I use other grains instead of quinoa?
A: Absolutely! Brown rice, farro, or even couscous would make delicious bases for this bowl.
Q: How do I roast the vegetables if I don’t have an oven?
A: You can often achieve similar results by sautéing your vegetables in a pan with a little oil until tender and slightly browned.
Q: Is this recipe good for meal prep?
A: Yes, it’s fantastic for meal prep! Just store the components separately if you want to maintain optimal texture, or assemble and add avocado just before eating.
Q: Can I make this vegan?
A: This recipe is naturally vegan, making it a perfect plant-based option!
Roasted Veggie Quinoa Bowl
Equipment
- bowl For serving
Ingredients
Main ingredients
- 1 cup cooked quinoa Can be cooked ahead of time
- 2 cups roasted mixed vegetables e.g., bell peppers, zucchini, broccoli
- 1 avocado sliced
- 0.25 cup tahini dressing store-bought or homemade
- green onions chopped, for garnish
- sesame seeds for garnish
Instructions
- Start with the Base: Grab your favorite bowl and add your fluffy cooked quinoa.1 cup cooked quinoa
- Pile on the Goodness: Spoon your beautiful roasted vegetables right on top of the quinoa.1 cup cooked quinoa
- Add the Creamy Dream: Arrange your sliced avocado alongside the veggies.1 cup cooked quinoa
- Drizzle and Garnish: Generously drizzle your tahini dressing all over everything. Then, sprinkle on those chopped green onions and sesame seeds for the grand finale!1 cup cooked quinoa