Healthy Roasted Veggie Quinoa Bowl

Name: Healthy Roasted Veggie Quinoa Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 zucchini, chopped; 1 red onion, chopped; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/4 cup fresh parsley, chopped

Highlighted under: Clean Ideas

I absolutely love creating vibrant and nutritious meals, and this Healthy Roasted Veggie Quinoa Bowl is one of my favorites! Packed with colorful veggies and protein-rich quinoa, it’s not only delicious but also incredibly satisfying. The roasting process brings out the natural sweetness of the vegetables while infusing your kitchen with an irresistible aroma. This dish is perfect for meal prep or a quick weeknight dinner, and it keeps well in the fridge, making it a versatile addition to any healthy eating plan.

Created by

Verity Langdon

Last updated on 2026-01-05T21:42:35.305Z

When I first made this Healthy Roasted Veggie Quinoa Bowl, I was amazed at how easy it was to create a dish that was both nourishing and full of flavor. I experimented with different vegetables and settled on a mix of bell peppers, zucchini, and red onion, which roast beautifully together. The quinoa adds a hearty texture and packs extra protein, making this meal perfect for lunch or dinner.

One of my favorite tips is to toss the veggies in olive oil and your choice of spices before roasting. This simple step elevates the flavors and ensures that each bite is a delight. I usually go for garlic powder and smoked paprika for a hint of warmth and depth, but feel free to get creative!

Why You'll Love This Recipe
A colorful medley of roasted veggies for a nutritional boost
Flavorful quinoa that keeps you full and satisfied
Easily customizable to fit your favorite ingredients

Mastering the Quinoa

Cooking quinoa perfectly can make a significant difference in your dish's texture. For an extra nutty flavor, toast the rinsed quinoa in a dry pan over medium heat for about 5 minutes before adding it to the vegetable broth. This step enhances the overall flavor profile and ensures it's not just an afterthought in your bowl.

It's crucial to use a 2:1 ratio of broth to quinoa for the ideal texture. Monitor the heat closely; too high, and you risk boiling away the liquid without cooking the quinoa properly. When done, you should see each grain fluffy and slightly separated—this is your cue to fluff it with a fork.

Vegetable Roasting Tips

Roasting vegetables offers a wonderful opportunity to enhance their natural sugars, achieving that delightful caramelization. Keep an eye on the vegetables as they roast; you're aiming for a golden-brown edge and a tender interior. If you're short on time, you can cut the veggies into smaller pieces to expedite roasting, but remember to adjust cooking time accordingly—smaller chunks typically need 20-25 minutes.

Switching up your vegetables is easy with this recipe. If red onions aren't your favorite, consider using shallots for a milder flavor or even sweet potatoes for added sweetness. Just be mindful of their roasting times; denser veggies may require longer cooking.

Serving and Storing the Bowl

This quinoa bowl is incredibly versatile, allowing for a range of toppings and sauces. Consider drizzling a balsamic reduction or tahini dressing for an extra flavor hit. You can also add protein like grilled chicken or chickpeas if you're looking for a heartier meal. Just be cautious with portion sizes; balanced servings will help you feel satisfied without overwhelming the dish.

If you prep this dish in advance, it stores well in the fridge for up to 4 days. Keep the quinoa and roasted veggies separate until you're ready to eat to maintain their texture. For reheating, a quick microwave will do, but if you prefer a crisp texture, heating in a skillet for a few minutes can revive that roasted crunch.

Ingredients

For the Bowl

1 cup quinoa
2 cups vegetable broth
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, chopped
1 red onion, chopped
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 cup fresh parsley, chopped

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Prepare the Quinoa

Rinse the quinoa under cold water and then combine it with vegetable broth in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Fluff with a fork.

Roast the Vegetables

In a large bowl, toss the diced bell peppers, chopped zucchini, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread the vegetables on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

Combine and Serve

In a large serving bowl, combine the cooked quinoa with the roasted veggies. Throw in the fresh parsley and toss gently. Serve warm or at room temperature.

Pro Tips

Feel free to mix and match any seasonal vegetables you have on hand. Broccoli, carrots, and sweet potatoes all work beautifully in this bowl. Also, consider adding your favorite protein like chickpeas or grilled chicken for an extra boost.

Ingredient Substitutions

Don't hesitate to swap out the bell peppers. Other vegetables like asparagus or Brussels sprouts can work beautifully in this bowl, bringing their own unique flavors. If you're trying to lower the carb content, consider using cauliflower rice instead of quinoa but adjust the cooking time, as it cooks much faster—usually within 5-7 minutes.

For those following a gluten-free diet, double-check your vegetable broth to ensure it's certified gluten-free, especially if you're using a store-bought option. Homemade vegetable broth can be a great alternative, allowing you to control the flavors and any hidden gluten sources.

Flavor Variations

This recipe can easily be transformed with spices and herbs. Try adding some cumin or coriander for a Middle-Eastern twist, or sprinkle some chili flakes for a spicy kick. Fresh herbs like basil or cilantro can add a vibrant touch, especially right before serving.

To change things up, consider adding a touch of citrus zest, like lemon or lime, into the roasted veggies before serving. This brightens the dish and balances the richness of the olive oil and roasted flavors, giving you a new layer of flavor with every spoonful.

Nutritional Benefits

This Healthy Roasted Veggie Quinoa Bowl is not just a rainbow of colors but also a powerhouse of nutrients. Quinoa is a complete protein, providing all nine essential amino acids, which is especially beneficial for plant-based eaters. Coupled with fiber-rich vegetables, it supports digestion and keeps you feeling full longer.

The assortment of vegetables offers a range of vitamins and minerals. For instance, bell peppers are high in vitamin C, which can help boost your immune system. Including a variety of colors not only makes the dish visually appealing but also ensures you get a wide range of nutrients—each color often reflects different beneficial compounds.

Questions About Recipes

→ Can I make this bowl ahead of time?

Absolutely! The roasted veggies and quinoa can be stored in the fridge for up to 4 days. Just reheat before serving.

→ Is this recipe vegan?

Yes, this Healthy Roasted Veggie Quinoa Bowl is completely vegan and packed with plant-based protein.

→ What can I substitute for quinoa?

If you’re not a fan of quinoa, you can use brown rice, farro, or even couscous as alternatives.

→ Can I freeze this dish?

While it's best enjoyed fresh, you can freeze the roasted veggies and quinoa in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat before serving.