Description
A vibrant and flavorful Roasted Vegetable Quinoa Bowl featuring nutty quinoa, caramelized vegetables, and a bright lemon Dijon vinaigrette.
Ingredients
Scale
- 1 cup quinoa, rinsed and drained
- 2 cups low-sodium vegetable broth or water
- Pinch of salt
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 small red bell pepper, seeded and sliced
- 1 small red onion, cut into wedges
- 1 cup broccoli florets
- 2 tablespoons extra-virgin olive oil (divided)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons good-quality olive oil
- 2 tablespoons lemon juice (fresh)
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 2 tablespoons toasted pine nuts or chopped almonds
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh mint, finely chopped
- Optional: 1/4 cup crumbled feta or sliced avocado
Instructions
- Preheat the oven to 425°F (220°C). Arrange sweet potato, bell pepper, red onion, and broccoli on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, toss with smoked paprika, salt, and pepper until evenly coated.
- Roast until edges brown and vegetables are tender, about 20–25 minutes, turning once.
- Bring 2 cups vegetable broth to a simmer. Add quinoa and a pinch of salt, cover, reduce heat, and cook for 15 minutes. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
- Whisk the dressing: combine lemon juice, Dijon, minced garlic, and remaining 2 tablespoons olive oil until emulsified. Season with salt and pepper.
- When vegetables finish roasting, lift them with a spatula and scatter both caramelized pieces into the bowl.
- Build the bowls: spoon a base of quinoa, arrange roasted vegetables, and drizzle dressing. Sprinkle with nuts, herbs, and feta or avocado if using.
- Finish with a grind of black pepper and herb leaves. Serve immediately.
Notes
Cool components to room temperature before refrigerating. Store quinoa and roasted vegetables separately for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg