EASY Roasted Vegetable Quinoa Bowl
Roasted Vegetable Quinoa Bowl is a healthy, colorful meal made with fluffy quinoa, oven-roasted vegetables, and creamy tahini sauce.
Ingredients
For the Quinoa
- 1½ cups uncooked quinoa
- ½ teaspoon salt
- 2½ cups water
For the Vegetables
- 1 red onion chopped
- 1 red bell pepper chopped
- 1 large sweet potato cubed
- 1 large yellow squash cut into ½-inch pieces
- 1 green bell pepper chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
For Serving
- Fresh chopped parsley
- Tahini sauce
Instructions
- Rinse the quinoa thoroughly under cold water.
- Add quinoa, salt, and water to a saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let sit, covered, for 5 minutes.
- Fluff the quinoa gently with a fork.
- Preheat the oven to 425°F (220°C).
- Arrange the onion, peppers, sweet potato, and squash on a large baking sheet.
- Drizzle with olive oil and season with salt, pepper, garlic powder, and oregano.
- Toss until evenly coated.
- Roast for 30 minutes.
- Flip the vegetables and broil for 5 minutes until lightly caramelized.
- Divide the quinoa into four bowls.
- Top with the roasted vegetables.
- Garnish with parsley and drizzle generously with tahini sauce.
- Enjoy this Roasted Vegetable Quinoa Bowl immediately while warm.
Notes
- Serve with avocado slices for extra creaminess.
- Add grilled tofu for a heartier meal.
- Fresh lemon juice brightens the flavors beautifully.
- Try a sprinkle of feta cheese if you don't need a vegan version.
- This meal prep bowl stays fresh for several days.