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!
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Veggie Filled Quinoa Bowl
- Total Time: 58 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Hearty and healthy roasted vegetable quinoa bowls are topped with a maple balsamic dressing for extra flavor. A perfect meat-free meal!
Ingredients
- Olive oil
- 4 large carrots (91 g) large carrots
- 10 Brussels sprouts (10 Brussels sprouts)
- 1/2 of a red onion (1/2 of a red onion)
- 1 cup (237 ml) acorn squash
- 2-3 golden beets (2-3 golden beets)
- 1 cups (237 ml) uncooked quinoa
- 3 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp water
- 1 tbsp pure maple syrup
- 2 tsp dijon mustard
- Salt and pepper
Instructions
- Preheat oven to 425°F (204°C) and line two baking sheets with foil.
- Peel and cut all vegetables; place squash and beets on one pan, and carrots, Brussels sprouts, and red onion on another.
- Drizzle vegetables with olive oil and sprinkle with kosher salt and fresh ground black pepper.
- Toss vegetables with your hands until coated.
- Place vegetables in the oven and roast for 18–20 minutes, or until fork-tender, tossing halfway through.
- Bring 2 cups of water to a boil in a medium saucepan.
- Add salt and rinsed quinoa to boiling water.
- Cover, reduce heat to medium-low, and simmer for 15–18 minutes, or until water is absorbed.
- Whisk together maple balsamic dressing ingredients in a mason jar or glass measuring cup.
- Divide quinoa into 4 bowls and top with roasted vegetables; drizzle with maple balsamic dressing, if desired.
Notes
- For optimal roasting, ensure vegetables are cut into similar-sized pieces for even cooking.
- To make this recipe vegan, use agave nectar or another plant-based sweetener in place of honey.
- Leftover quinoa and roasted vegetables can be stored separately in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 10
- Protein: 15
Frequently Asked Questions
What vegetables work best for the Roasted Vegetable Quinoa Bowls?
I used golden beets, Brussels sprouts, rainbow carrots, red onion, and acorn squash, but you can substitute any root vegetables you have on hand.
How do I prepare the vegetables before roasting them?
Simply chop the vegetables into even pieces, toss them with olive oil, kosher salt, and fresh ground black pepper before spreading them out on sheet pans.
What type of quinoa should I use for this recipe?
You can use any variety of quinoa, but I recommend using either white or red quinoa for their nutty flavor and texture.
