Quinoa & Roasted Vegetable Bowl – A Simple, Satisfying Weeknight Meal

A good grain bowl hits that sweet spot between comforting and fresh, and this Quinoa & Roasted Vegetable Bowl does exactly that. It’s colorful, deeply flavorful, and incredibly flexible, so you can make it with whatever you have on hand. The roasted veggies bring caramelized edges and a cozy warmth, while the fluffy quinoa adds protein and texture.

A bright, lemony dressing ties everything together without weighing it down. This is the kind of recipe you’ll keep coming back to—simple enough for busy nights, yet special enough to feel nourishing and complete.

Quinoa & Roasted Vegetable Bowl - A Simple, Satisfying Weeknight Meal

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, cut into chunks
• 1 small red onion, sliced into wedges
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, whole or halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 2–3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• Handful of baby spinach or arugula
• 3 tablespoons tahini
• 2 tablespoons lemon juice (plus more to taste)
• 1 tablespoon maple syrup or honey
• 1 small garlic clove, grated or minced
• 2–4 tablespoons warm water, to thin
• Pinch of salt

Method

 

1. Preheat and prep. Set the oven to 425°F (220°C). Line two baking sheets with parchment for easy cleanup.
2. Season the vegetables. Spread the sweet potato, bell pepper, red onion, zucchini, cherry tomatoes, and chickpeas across the trays. Drizzle with olive oil and sprinkle with smoked paprika, cumin, garlic powder, salt, and pepper. Toss to coat and spread in a single layer.
3. Roast until caramelized. Roast for 20–25 minutes, stirring once halfway. You’re looking for golden edges and tender centers. If the tomatoes are cooking faster, pull them off earlier to prevent bursting.
4. Cook the quinoa. While the veggies roast, bring water or broth to a boil. Add rinsed quinoa, a pinch of salt, reduce to a simmer, cover, and cook for 15 minutes. Turn off heat and let it sit, covered, for 5 minutes. Fluff with a fork.
5. Make the dressing. In a small bowl, whisk tahini, lemon juice, maple syrup or honey, garlic, and salt. Add warm water a little at a time until pourable. Taste and adjust lemon and salt as needed.
6. Assemble the bowls. Add a handful of greens to each bowl, then spoon in quinoa. Top with a generous layer of roasted vegetables and chickpeas.
7. Finish with flavor. Drizzle with the lemon-tahini dressing. Add toppings like parsley, feta, avocado, or seeds for crunch and creaminess.
8. Serve warm or at room temperature. This bowl is excellent fresh, but it also holds up well for meal prep.

What Makes This Special

This bowl stands out for its balance: hearty, roasted vegetables meet light, citrusy notes and crisp, fresh toppings. You get that satisfying variety in every bite—soft, crunchy, zesty, and savory.

It’s also highly adaptable. Swap your veggies based on the season, change the herbs, or add a scoop of hummus or avocado to make it even more filling.

Plus, it’s an easy way to eat more plants without feeling like you’re missing anything. It’s naturally gluten-free, meal prep friendly, and packed with fiber, protein, and micronutrients. And because the dressing is simple, you can whisk it together in minutes while the veggies roast.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, cut into chunks
• 1 small red onion, sliced into wedges
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, whole or halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 2–3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• Handful of baby spinach or arugula

For the lemon-tahini dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice (plus more to taste)
• 1 tablespoon maple syrup or honey
• 1 small garlic clove, grated or minced
• 2–4 tablespoons warm water, to thin
• Pinch of salt

Optional toppings: chopped parsley, feta or vegan feta, sliced avocado, pumpkin seeds, toasted almonds, red pepper flakes, or a dollop of hummus.

Instructions

1. Preheat and prep. Set the oven to 425°F (220°C).

   Line two baking sheets with parchment for easy cleanup.

2. Season the vegetables. Spread the sweet potato, bell pepper, red onion, zucchini, cherry tomatoes, and chickpeas across the trays. Drizzle with olive oil and sprinkle with smoked paprika, cumin, garlic powder, salt, and pepper. Toss to coat and spread in a single layer.
3. Roast until caramelized. Roast for 20–25 minutes, stirring once halfway.

   You’re looking for golden edges and tender centers. If the tomatoes are cooking faster, pull them off earlier to prevent bursting.

4. Cook the quinoa. While the veggies roast, bring water or broth to a boil. Add rinsed quinoa, a pinch of salt, reduce to a simmer, cover, and cook for 15 minutes.

   Turn off heat and let it sit, covered, for 5 minutes. Fluff with a fork.

5. Make the dressing. In a small bowl, whisk tahini, lemon juice, maple syrup or honey, garlic, and salt. Add warm water a little at a time until pourable.

   Taste and adjust lemon and salt as needed.

6. Assemble the bowls. Add a handful of greens to each bowl, then spoon in quinoa. Top with a generous layer of roasted vegetables and chickpeas.
7. Finish with flavor. Drizzle with the lemon-tahini dressing. Add toppings like parsley, feta, avocado, or seeds for crunch and creaminess.
8. Serve warm or at room temperature. This bowl is excellent fresh, but it also holds up well for meal prep.

Keeping It Fresh

For meal prep, store components separately in airtight containers for up to 4 days.

Keep the dressing in a small jar and add it just before eating to avoid sogginess.

If you prefer reheated bowls, warm the quinoa and roasted veggies in the microwave or on the stovetop, then add fresh greens and toppings. The dressing might thicken in the fridge; thin with a splash of warm water and stir until smooth.

Want to freeze? Freeze the cooked quinoa and roasted veggies (without greens or dressing) for up to 2 months.

Thaw overnight in the fridge and reheat gently before serving.

Benefits of This Recipe

• Well-balanced nutrition: Quinoa provides complete plant protein, while chickpeas add extra fiber and staying power.
• High in antioxidants: Roasted peppers, tomatoes, and sweet potatoes bring vitamins A and C, plus carotenoids.
• Easy on the budget: Uses pantry staples and in-season produce. You can easily swap in cheaper vegetables.
• Flexible for dietary needs: Naturally gluten-free and simple to make vegan or dairy-free.
• Meal-prep friendly: Holds up well for lunches and dinners throughout the week.

Common Mistakes to Avoid

• Crowding the pan: Overlapping veggies steam instead of roast. Use two trays and give everything space.
• Skipping the quinoa rinse: Rinsing removes quinoa’s natural coating, which can taste bitter.
• Under-seasoning: Vegetables need enough salt and spice to shine.

  Taste and adjust as you go.

• Over-thick dressing: Tahini seizes without enough liquid. Add warm water gradually until smooth and pourable.
• Adding greens too early: Mixing greens with hot veggies too soon can wilt them. Layer greens on the bottom or add just before serving.