Roasted Vegetable Quinoa Bowls
on Feb 05, 2016, Updated Aug 25, 2024
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These Roasted Vegetable Quinoa Bowls are full of flavor and make a hearty and healthy meat-free meal! Top the bowls with the maple balsamic dressing for a little sweetness and extra flavor!
Roasting vegetables is probably my favorite way to eat them. I love adding them to salads, pasta or just eating them as a side dish along with some chicken or fish. A great new way I’ve discovered to eat roasted vegetables is in these Roasted Vegetable Quinoa Bowls. They make a great meatless meal, but are hearty enough that you won’t miss the meat.
When I roast vegetables I typically keep my seasonings simple. A little olive oil, kosher salt and fresh ground black pepper are all they really need. The roasting process takes care of the rest of the flavor. Roasting vegetables brings out their natural sweetness which is great if you’ve got a child or husband who is a pain when it comes to getting them to eat vegetables…my husband is the ultimate pain. I on the other hand tend to eat too many vegetables then find myself complaining about my stomach hurting because I’ve overdone it on the fiber. This is particularly true with roasted vegetables because I just stand there in the kitchen popping them in my mouth fresh out of the oven like they’re candy. Why are they so addictive?! I suppose it’s better than popping brownies or cookies fresh from the oven in my mouth, although I could probably do that too.
To make this meatless meal more complete I decided to turn this into a quinoa bowl. I love making quinoa bowls more so than I like using pasta or rice. I like that there is more protein and I love that nutty crunch that the quinoa has.
Making these Roasted Vegetable Quinoa Bowls is so easy, it just require a little prep work. I chose to use golden beets, Brussels sprouts, rainbow carrots, red onion and acorn squash. Any root vegetables would be great in these bowls, I just used what I had on hand. I put the vegetables on two sheet pans and separated them by how long they would take to roast. While the vegetables were roasting it was the perfect amount of time to cook the quinoa and make the maple balsamic dressing. The maple balsamic dressing is optional, but it adds nice flavor to these healthy bowls. This is a great dinner to make if you’re gluten free, vegan or a roasted vegetable addict like myself who just can’t get enough of them!
Roasted Vegetable Quinoa Bowls
Ingredients
Roasted Vegetable Quinoa Bowls
- 2 tablespoons olive oil
- 4 large carrots, peeled and cut into matchsticks or approximately 2 inch long pieces
- 10 Brussels sprouts, end cut off and halved
- 1/2 red onion, peeled and cut into large chunks
- 1 cup peeled and cubed acorn squash, or squash of choice
- 2 beets, golden or red, peeled and cut into large chunks
- Kosher salt and fresh ground black pepper to taste
- 1 cup uncooked quinoa, rinsed and drained
Maple Balsamic Dressing
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 tablespoon maple syrup
- 2 teaspoons dijon mustard
- Kosher salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 425° F. and line two baking sheets with foil.
- Peel and cut all of the vegetables then put the squash and beets on one pan and the carrots, Brussels sprouts and red onion on another pan.
- Drizzle the vegetables with a little olive oil and sprinkle with kosher salt and fresh ground black pepper. Use your hands to toss the vegetables until they are coated.
- Place the vegetables in the oven and roast for 18-20 minutes or until fork tender, tossing them around half way through the cooking time to ensure even roasting. The pan with the carrots, Brussels sprouts and red onion will be ready to come out of the oven before the other vegetables.
- While the vegetables are roasting bring 2 cups of water to a boil in a medium sized saucepan. Once the water is boiling add in some salt and the rinsed quinoa. Cover with a lid and lower the heat to medium low and let the quinoa simmer for approximately 15-18 minutes or until all of the water is absorbed.
- While the quinoa is cooking whisk together or shake all of the ingredients for the maple balsamic dressing in a mason jar or glass measuring cup.
- To assemble, divide the quinoa into 4 bowls and top with as many roasted vegetables as you like, drizzle with the maple balsamic dressing if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love keeping the seasonings simple when roasting veggies too. These quinoa bowls look so tasty!
Thanks Sarah!
Haha! Not to laugh about your “tummy trouble” but I’m the same way! In fact, this just happened to me yesterday. On a more positive note…your bowl is beautiful (love the dressing) and I can imagine how delicious (I’ll just need a little self control)!
Thanks Patricia! I’m glad there’s someone else who lacks self control with a sheet pan full of roasted veggies staring at them! ;-)
I love love love roasted veggies as well! They are so good! This meal looks dreamy and has my mouth watering already just looking at it! :)
Thanks Taylor! I hope you’re having a great time in Mexico!