This flavorful roasted vegetable quinoa bowl is ideal for meal prepping! Keep it vegetarian or swap out the chickpeas with shredded chicken or cooked salmon.
Why you'll love it
If you're on the lookout for a wholesome and flavorful meal that's as satisfying as it is nutritious, the Roasted Vegetable Quinoa Bowl is a game-changer.
⭐️ These quinoa bowls are ideal for meal prep. Roast the veggies, whip up the tahini dressing and divide them, along with lemony quinoa and chickpeas into individual meal prep containers. Grab one for a quick lunch or save them for light dinners. Also try my rice salad with tuna for another meal prep lunch.
⭐️ One of the best things about this bowl is its versatility. Rummage through the fridge and pantry for any roast-able veggies and throw them into the mix. Not a chickpea fan? No problem. Swap them out with your favorite legume (lentils work well!), or add some shredded chicken or grilled salmon.
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Tips for making this recipe
- Vegetable size: Since the sweet potatoes and carrots take longer to roast than the broccoli, cut them into smaller pieces to ensure even roasting.
- Roasting time: Keep an eye on the veggies while roasting. The goal is tender sweet potatoes and carrots with charred broccoli. Depending on your oven and preferences, the roasting time may vary, so check periodically to avoid overcooking.
- Chickpea crunch: If you enjoy extra crunch, toss the chickpeas in a bit of olive oil, salt, and your favorite spices. Add them to the baking sheet halfway through the vegetable roasting time.
- Dress individually: Instead of mixing the tahini dressing into the entire batch, drizzle it over individual bowls. This allows each person to control the amount of dressing according to their preference. Plus, it stops the vegetables and quinoa from becoming soggy.
See recipe card below for full ingredients list & recipe directions.
Substitutions
Protein choices: While chickpeas add a protein punch, you can substitute them with sliced poached chicken, grilled salmon, tofu, or your favorite legumes.
Vegetable variations: Experiment with other vegetables like zucchini, bell peppers, mushrooms or cauliflower to tailor the bowl to your liking. You can't beat roasted mushrooms and roasted cauliflower!
How to make vegetable quinoa bowls
- Prep the veggies: Peel and chop the sweet potatoes into ¾-inch pieces. Cut the broccoli into bite-sized florets and chop the red onion. Toss with olive oil, dried rosemary, dried thyme, salt and pepper.
- Roast the vegetables: Lightly coat two large baking sheets with cooking spray and even spread out the vegetables. Roast the vegetables at 425 degrees F, placing one baking sheet on the bottom rack of the oven and one on the center rack. Switch the positions halfway through cooking. It should take 25 to 30 minutes to roast the veggies. Pierce the sweet potatoes and carrots with a fork to test for tenderness.
- Prepare the quinoa: Toss the cooked quinoa with some fresh lemon juice, chopped parsley and a little salt. I like to make large batches of quinoa once a month and store it in smaller portions in the freezer (see How to Freeze Quinoa). It makes meal prep a breeze! Make the quinoa on the stovetop or follow my Instant Pot Quinoa recipe.
- Make the dressing: I used my Tahini Dressing recipe for these bowls. Whisk together all of the ingredients in a bowl or a canning jar. The canning jar is ideal for storing any leftover dressing. If you're using tahini dressing that was made the day ahead, sprinkle in a little water and give it a stir to loosen up the dressing.
- Assemble the bowls: Divide the quinoa, roasted vegetables and chickpeas between 4 meal prep containers. Place 2 tablespoons of the tahini dressing in each salad dressing container and tuck them into the larger containers. Close the containers and store them in the fridge.
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Make-Ahead and Storage
These bowls can be assembled and stored in airtight containers in the refrigerator for 3 to 4 days (according to the USDA), making them ideal for meal prep. Take them to work for lunch or serve them up for a light dinner.
These glass meal prep containers are the perfect size for one portion and stack well in the fridge or freezer. I use these containers for storing individual portions of dressing.
To make prep even easier, I like to make big batches of quinoa (I make it in the Instant Pot), then freeze the quinoa in small portions. Defrost a few portions in the microwave and add to your meal prep bowls.
Frequently Asked Questions
Sure! Use your favorite dressing for these bowls. Some good substitutions are Creamy Hummus Dressing and Greek Salad Dressing.
If you're looking to boost the protein content, consider adding grilled chicken, shrimp, a hard-boiled egg or air-fried tofu on top of each bowl.
If you prefer a lower-carb option, you can substitute quinoa with cauliflower rice.
Other Make-Ahead Recipes
If you make this recipe, please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and comment underneath the recipe card below. Thank you!
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Roasted Vegetable Quinoa Bowl
Ingredients
The vegetables
- 1 pound sweet potato peeled & cut into ¾-inch pieces
- 2 large carrots peeled & cut into ¾-inch pieces
- 2 cups bite-sized broccoli florets
- ½ large red onion cut into chunks
- 2 tablespoons olive oil
- ½ teaspoon dried crushed rosemary
- ½ teaspoon dried thyme
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
The quinoa
- 2 ⅔ cups cooked quinoa
- 1 tablespoons fresh lemon juice
- 3 tablespoons minced flat-leaf parsley
- ¼ teaspoon kosher salt
The rest
- ½ cup tahini dressing
- 1 (14 ounce) can chickpeas drained and rinsed
Instructions
The vegetables
- Preheat the oven to 425 degrees F. Place one oven rack at the bottom and one in the center of the oven. Lightly coat 2 large baking sheets with cooking spray.
- Place the sweet potatoes, carrots, broccoli and onion in a glass bowl. Toss with olive oil, rosemary, thyme, salt and pepper.
- Spread the vegetables evenly on the two baking sheets. Roast the vegetables until the sweet potatoes are tender when pierced with a fork, about 30 minutes, rotating the baking sheets between the two oven racks halfway through cooking. Cool the vegetables to room temperature.
The quinoa
- In a bowl, toss the cooked quinoa with lemon juice, parsley and salt.
Assemble the bowls
- Divide the quinoa (⅔ cup per serving), roasted vegetables and chickpeas between 4 meal prep containers. Place 2 tablespoons of the tahini dressing in each salad dressing container and tuck them into the larger containers. Close the containers and store them in the fridge until ready to eat, up to 3 to 4 days.
Video
Notes
Nutrition
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Remi klein
I love the way you cook and what you cook
In your pictures that you posted looks so delicious and healthy