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Roasted Veggie Quinoa Bowls - A Simple, Satisfying Weeknight Meal

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Quinoa: 1 cup uncooked (white, tri-color, or red all work)
  • Vegetable broth or water: 2 cups for cooking quinoa
  • Roasting vegetables (about 6–7 cups total): 1 medium sweet potato, peeled and cubed
  • 1 red bell pepper, chopped
  • 1 small red onion, sliced into wedges
  • 1 small head of broccoli, cut into florets
  • 1 small zucchini, sliced
  • 1 cup cherry tomatoes (optional, added near the end)
  • Olive oil: 3–4 tablespoons, divided
  • Salt and black pepper: to taste
  • Smoked paprika: 1 teaspoon
  • Ground cumin: 1 teaspoon
  • Garlic powder: 1/2 teaspoon
  • Baby spinach or chopped kale: 2 cups (optional greens)
  • Chickpeas: 1 can (15 ounces), drained and rinsed
  • Feta or goat cheese: 1/2 cup crumbled (optional)
  • Fresh herbs: 1/4 cup chopped parsley or cilantro
  • For the dressing: 3 tablespoons olive oil
  • 2 tablespoons lemon juice (plus zest from 1 lemon, optional)
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated
  • 1 teaspoon maple syrup or honey
  • Salt and pepper to taste

Method
 

  1. Preheat and prep: Set your oven to 425°F (220°C). Line two sheet pans with parchment for easy cleanup. Rinse the quinoa under cold water to remove bitterness and set aside.
  2. Chop the vegetables: Cut everything into bite-size pieces so they cook evenly. Keep denser veggies like sweet potato separate from quicker-cooking ones like zucchini and peppers.
  3. Season the veggies: Toss sweet potato, onion, and broccoli with 1–2 tablespoons olive oil, salt, pepper, smoked paprika, cumin, and garlic powder. Spread on one sheet pan in a single layer. On the second pan, toss zucchini and bell pepper with 1 tablespoon olive oil, salt, and pepper.
  4. Roast in stages: Roast the denser veggies for 15 minutes. Add the second pan with zucchini and peppers to the oven and roast both pans for another 12–15 minutes until everything is tender and browned at the edges. If using cherry tomatoes, toss them with a little oil and salt and add for the last 8–10 minutes.
  5. Cook the quinoa: In a medium saucepan, combine rinsed quinoa and broth (or water). Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  6. Crisp the chickpeas (optional but great): Pat the chickpeas dry, toss with a drizzle of oil, salt, and pepper, and spread on a corner of a hot sheet pan for the last 12–15 minutes of roasting. This gives the bowls a satisfying crunch.
  7. Make the dressing: Whisk the olive oil, lemon juice, lemon zest, Dijon, garlic, and maple syrup or honey. Season with salt and pepper. Taste and adjust acidity or sweetness as needed.
  8. Wilt the greens: If using spinach or kale, add to the hot quinoa and stir until just wilted. This builds flavor and sneaks in more greens without extra steps.
  9. Assemble the bowls: Add a generous scoop of quinoa to each bowl. Top with roasted veggies and chickpeas. Drizzle with dressing and finish with herbs and crumbled feta, if using.
  10. Serve: Taste and add a squeeze of lemon, more salt, or red pepper flakes for heat. Serve warm or at room temperature.