Roasted Vegetable Quinoa Bowl
Updated Nov 13, 2025
This Roasted Vegetable Quinoa Bowl is loaded with roasted vegetables and full of nutrients, fiber, and protein! Gluten free and vegan!
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This Quinoa Bowl is soo good!
I make these roasted vegetable quinoa bowls a lot when I’m trying to use up whatever veggies I have in the fridge. Everything gets chopped, tossed on a sheet pan, and roasted until it’s tender and a little caramelized. The quinoa cooks while the vegetables are in the oven, so these roasted vegetable quinoa bowls come together without much effort. I usually finish them with parsley and a drizzle of tahini, but you can top them with whatever you like.
Happy Cooking!
– Yumna
Roasted Vegetable Quinoa Bowl Ingredients
- Quinoa: If you have leftover cooked quinoa you can use it for this bowl. If not you can follow the steps below to make some for this specifc recipe.
- Onions: Red onion is what I prefer, it’s great for roasting.
- Red & green pepper: Red peppers tend to be sweeter while the green is more bitter.
- Sweet potatoes: Peel and cut into bite-sized cubes to roast with the other vegetables
- Yellow squash: Cut them into cubes so that they are easy to roast and more edges get caramelized.
- Olive oil and seasonings: Olive oil is great for tossing all the veggies with salt, black pepper, garlic powder, oregano, and fresh parsley and roasting them in the oven.
- Tahini sauce: Learn how to make my authentic tahini sauce with just tahini, lemon juice and garlic.
How to Make a Quinoa Bowl
Quinoa Bowl Recipe with Roasted Vegetables
This Roasted Vegetable Quinoa Bowl is loaded with roasted vegetables and quinoa and topped with a tahini sauce.
Video
Ingredients
For the Quinoa
- 1 ½ cups uncooked quinoa
- ½ teaspoon salt
- 2 ½ cups water
For the Vegetables
- 1 red onion chopped
- 1 red pepper chopped
- 1 large sweet potato chopped into cubes
- 1 large yellow squash end trimmed, cut into ½-inch pieces
- 1 green pepper chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- chopped parsley for serving
- Tahini sauce for serving
Instructions
- Cook the Quinoa. Place quinoa in a small saucepan along with the salt and water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.
- Roast the Vegetables. Preheat oven to 425°F. Place the vegetables on a rimmed 18 x 13-inch baking sheet. Drizzle olive oil and season with salt, pepper, garlic powder and oregano. Use your hands to toss the vegetables and spread out into an even layer. Roast until fork tender 30 minutes. Flip the vegetables and broil on high heat for another 5 minutes.
- Divide the quinoa among four bowls. Add the roasted vegetables on top and sprinkle with fresh chopped parsley. Drizzle tahini sauce on top and enjoy immediately.
Notes
- My Top Tip: Make sure to chop the vegetables into bite-sized pieces, keeping them all uniform in size for even roasting.
- Storage: Keep it cool in the fridge and sealed in an airtight container, and this should last for up to 5 days.
- To reheat: The easiest way to reheat leftover quinoa is to add a bit of liquid to the bowl and put it into the microwave to warm up. (This helps to bring a bit of softness back to the quinoa since it can dry out a bit once cooled.) I recommend reheating in 30-second spurts and storing in between each time. Don’t add too much liquid; start small. You can always add more as needed.
Nutrition
Calories: 441kcal, Carbohydrates: 67g, Protein: 12g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Sodium: 935mg, Potassium: 1023mg, Fiber: 10g, Sugar: 8g, Vitamin A: 13277IU, Vitamin C: 80mg, Calcium: 89mg, Iron: 4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Change up the quinoa. There are options when it comes to cooking quinoa! You can cook up white, red, black, or even tri-colored quinoa.
- Add in seasonal vegetables. If you have garden vegetables, those would be perfect to use in this simple bowl. Use summer veggies in the summer, and winter veggies in the winter!
- Don’t forget the toppings. Fresh lemon juice or lime juice squeezed on top adds such a great flavor. You can also add fresh cilantro, chives, and even sesame seeds, too.
- Change up the sauce. You can try a drizzle of chili oil, try some tzatziki sauce or even some aioli sauce on top especially if you’re not a fan of tahini sauce.
Recipe Tips
- Learn how to make the perfect pot of quinoa. Check out my how to cook quinoa recipe with step-by-step easy instructions. And don’t forget to allow the quinoa to cool before fluffing it so that it can absorb any remaining liquid.
- Use broth to cook the quinoa. Water works perfectly fine, but vegetable broth or chicken broth can really boost the flavor of the quinoa easily.
- Don’t overcrowd the pan with vegetables. Try to keep the vegetables from overlapping too much so that you ensure they roast in the oven instead of steam.
- Don’t skip the broil step at the end. Even if you overcrowded the vegetables in the sheet pan, broiling in the end really helps to get the crisp and caramelized.
Comments
Hi. Can this be eaten cold? I travel to work and canโt always heat up my lunch. This seems like one that could be eaten cold with tzatziki? Thanks?
Yes for sure! I eat them cold the next day when I have leftovers. Enjoy!
This is just so unbelievably delicious! I see why people use all caps for delicious ๐ Much better than I expected… I used some additional veggies I had on hand (cauliflower, turnip and green beans which I added halfway through) and it turned out really well. My tummy is happy with how healthy it is too. I will likely make this regularly. Thank you!
Aww, that makes me so happy to hear! So glad you loved it and found it easy to incorporate lots of different veggies!! Thank you so much, Claire!
Delicious and filling!
Thank you so much!
This was SOOOOO GOOD! My husband “rolled his eyes” when I told him what I was making for a family get together. Well, EVERYONE LOVED IT. Only thing I did differently was add cooked chicken thighs. Will DEFINITELY make again. I have enjoyed all your recipes that I have made.
Thank you!! That’s amazing! Hope you continue to enjoy the recipes!
This meal is my favorite recipe Iโve made in a long time. Itโs SO good! I was a vegetarian for about 10 years and eat meat now but prefer meals as leftovers when itโs not there but still has protein. I made this twice in the last week to have all 4 servings for myself for lunch all week and itโs been SO good, so filling, and everything I want in a meal. Iโve been making a ton of feelgoodfoodie recipes lately and love all of them but Iโm addicted to this one!! Thank you for your great content ๐
I love that! So glad you enjoyed this recipe so much.
This was sooo good!! Brought them for lunches for the week!
I love that! Yay!!
I just cut and paste these recipes to my shopping listโฆ this was amazing for dinner but even better the next day, packed in my lunch!!
I love that! Glad you enjoyed!