Quinoa Bowl Recipe with Roasted Vegetables
This Roasted Vegetable Quinoa Bowl is loaded with roasted vegetables and quinoa and topped with a tahini sauce.
Servings: 4 servings
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.
Video
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
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