Roasted Veggie Quinoa Bowl: Vibrant and utterly delicious!
Enjoy a nourishing and vibrant Roasted Veggie Quinoa Bowl packed with earthy roasted vegetables, fluffy quinoa, and a drizzle of creamy tahini dressing. This gluten-free, plant-based bowl is a perfect combination of flavors and textures, ideal for a wholesome, balanced meal.
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Why You’ll Love This Recipe
- Gluten-Free: Made with quinoa instead of grains, making it suitable for gluten-sensitive diets.
- Plant-Based: Filled with colorful vegetables and a nourishing base.
- Easy to Prepare: Simple ingredients and a few steps for a satisfying meal.
- Customizable: Add protein options like chickpeas, tofu, or grilled chicken for extra variety.
Ingredients
Makes 4 serverings
For the Bowl:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Dressing:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon water (adjust for desired consistency)
- Salt and pepper to taste
Step-by-Step Instructions
- Cook the Quinoa:
Rinse quinoa under cold water, then combine with 2 cups of water or vegetable broth in a pot. Bring to a boil, then simmer for 15 minutes until quinoa is fluffy and the liquid is absorbed. - Roast the Veggies:
Preheat the oven to 400°F (200°C). In a large bowl, toss zucchini, bell pepper, broccoli, and cherry tomatoes with olive oil, garlic powder, paprika, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes or until veggies are tender and slightly caramelized. - Prepare the Dressing:
In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and water. Adjust seasoning as needed for a smooth, drizzly consistency. - Assemble the Bowl:
In a large bowl, layer cooked quinoa, roasted vegetables, and drizzle with tahini dressing. - Serve:
Enjoy warm or let it cool for a refreshing, plant-based meal.
Nutritional Information (Per Serving)
Without Additional Protein:
- Calories: 400
- Protein: 12g
- Carbohydrates: 50g
- Fats: 8g
- Fiber: 8g
With Additional Protein (e.g., Chickpeas or Tofu):
- Calories: 450
- Protein: 20g
- Carbohydrates: 55g
- Fats: 10g
- Fiber: 10g
Why This Recipe Works
The Roasted Veggie Quinoa Bowl is a hearty, nourishing meal that highlights the natural flavors of fresh, roasted vegetables paired with a creamy tahini dressing. With its customizable nature, it caters to various dietary preferences while remaining gluten-free and plant-based.
Additional Tips & FAQs
- Ingredient Substitutions: Swap vegetables according to the season or what you have on hand.
- Meal Prep: Store components separately and assemble when ready to serve for meal prep convenience.
- Serving Suggestions: Add a sprinkle of seeds or fresh herbs for added freshness.
Let’s Stay Connected!
If you try this Roasted Veggie Quinoa Bowl, I’d love to see your creation! Tag me on Instagram at @BlomBites or leave a comment below.
