These Roasted Vegetable Quinoa Bowls are full of flavor and make a hearty and healthy meat-free meal! Top the bowls with the maple balsamic dressing for a little sweetness and extra flavor!
By Danae Halliday
Roasting vegetables is probably my favorite way to eat them. I love adding them to salads, pasta or just eating them as a side dish along with some chicken or fish. A great new way I’ve discovered to eat roasted vegetables is in these Roasted Vegetable Quinoa Bowls. They make a great meatless meal, but are hearty enough that you won’t miss the meat.
When I roast vegetables I typically keep my seasonings simple. A little olive oil, kosher salt and fresh ground black pepper are all they really need. The roasting process takes care of the rest of the flavor. Roasting vegetables brings out their natural sweetness which is great if you’ve got a child or husband who is a pain when it comes to getting them to eat vegetables…
To make this meatless meal more complete I decided to turn this into a quinoa bowl. I love making quinoa bowls more so than I like using pasta or rice. I like that there is more protein and I love that nutty crunch that the quinoa has.
Making these Roasted Vegetable Quinoa Bowls is so easy, it just requires a little prep work. I chose to use golden beets, Brussels sprouts, rainbow carrots, red onion and acorn squash. Any root vegetables would be great in these bowls, I just used what I had on hand. I put the vegetables on two sheet pans and separated them by how long they would take to roast. While the vegetables were roasting it was the perfect amount of time to cook the quinoa and make the maple balsamic dressing. The maple balsamic dressing is optional, but it adds nice flavor to these healthy bowls. This is a great dinner to make if you’re gluten free, vegan or a roasted vegetable addict like myself who just can’t get enough of them!
- Olive oil, kosher salt and fresh ground black pepper
- 4 large carrots, peeled and cut into matchsticks or approximately 2 inch long pieces
- 10 Brussels sprouts, end cut off and halved
- ½ of a red onion, peeled and cut into large chunks
- Approximately 1 heaping cup of peeled and cubed acorn squash, butternut squash or sweet potato
- 2-3 golden beets, peeled and cut into large chunks
- 1 cup uncooked quinoa, rinsed and drained
- 3 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- 1 tablespoon pure maple syrup
- 2 teaspoons dijon mustard
- Salt and pepper to taste
- Preheat oven to 425 degrees and line two baking sheets with foil.
- Peel and cut all of the vegetables then put the squash and beets on one pan and the carrots, Brussels sprouts and red onion on another pan.
- Drizzle the vegetables with a little olive oil and sprinkle with kosher salt and fresh ground black pepper.
- Use your hands to toss the vegetables until they are coated.
- Place the vegetables in the oven and roast for 18-20 minutes or until fork tender, tossing them around half way through the cooking time to ensure even roasting.
- The pan with the carrots, Brussels sprouts and red onion will be ready to come out of the oven before the other vegetables.
- While the vegetables are roasting bring 2 cups of water to a boil in a medium sized saucepan.
- Once the water is boiling add in some salt and the rinsed quinoa.
- Cover with a lid and lower the heat to medium low and let the quinoa simmer for approximately 15-18 minutes or until all of the water is absorbed.
- While the quinoa is cooking whisk together or shake all of the ingredients for the maple balsamic dressing in a mason jar or glass measuring cup.
- To assemble, divide the quinoa into 4 bowls and top with as many roasted vegetables as you like, drizzle with the maple balsamic dressing if desired.