Roasted Veggie Quinoa Bowl
A grain bowl built on quinoa with roasted vegetables, protein, and a swappable dressing. Vegetables and toppings vary; roasting brings caramelization, served at room temperature or warm.
Ingredients
Method
Bring vegetable broth to a boil in a pot. Add rinsed quinoa, stir, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and grains are tender. Let rest 5 minutes off heat, then fluff with a fork.
Preheat oven to 425°F. Cut zucchini, delicata squash, and red onion into 1/2-inch pieces (for squash, keep skin on). Toss vegetables on a sheet pan with 2 tbsp olive oil, salt, and black pepper.
Spread vegetables in a single layer. Roast 25–30 minutes, stirring halfway through, until golden and tender at the edges.
Whisk together lemon juice, tahini, minced garlic, 1 tbsp olive oil, and 2–3 tbsp water until smooth. Season with salt and pepper to taste.
Divide warm or room-temperature quinoa among four bowls. Top with roasted vegetables, sunflower seeds, and chopped parsley. Drizzle with tahini-lemon dressing.
Serve with lemon wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →