Roasted Vegetable Quinoa Bowls

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Quinoa bowls topped with roasted vegetables and maple balsamic dressing are a healthy, gluten-free and vegan dinner you need to try!

Prep Time20

Cook Time20

Total Time40

Course: Dinners, Vegetarian + Vegan

Cuisine: American

Keyword: quinoa bowls

Servings: servings

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

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.