Quinoa & Roasted Veggie Bowl – A Simple, Satisfying Weeknight Meal

This Quinoa & Roasted Veggie Bowl is the kind of dinner that makes you feel good without much effort. It’s hearty, colorful, and full of flavor, yet simple enough for a busy weeknight. You roast whatever vegetables you have on hand, toss them with warm, fluffy quinoa, and finish with a bright, lemony dressing.

It’s a flexible, no-fuss recipe that works for meal prep or a last-minute dinner. Best of all, it’s as satisfying as it is nourishing.

Quinoa & Roasted Veggie Bowl - A Simple, Satisfying Weeknight Meal

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• Quinoa: 1 cup uncooked (white, red, or tri-color)
• Vegetables for roasting: Choose 4–5 cups total, such as: Sweet potato or butternut squash, cubed
• Broccoli or cauliflower florets
• Bell peppers, sliced
• Red onion, wedged
• Zucchini or carrots, sliced
• Cherry tomatoes (optional, added near the end)
• Chickpeas: 1 can (optional for added protein), drained and rinsed
• Greens: A few handfuls of baby spinach, arugula, or chopped kale
• Olive oil: For roasting and the dressing
• Seasonings: Salt, black pepper, garlic powder, smoked paprika, cumin (or your favorite spice blend)
• For the dressing: 1 lemon (zest and juice)
• 1–2 teaspoons Dijon mustard
• 1–2 teaspoons maple syrup or honey
• 1 small garlic clove, minced (or 1/2 teaspoon garlic powder)
• 2–3 tablespoons olive oil
• Salt and pepper to taste
• Optional toppings: Avocado, crumbled feta, toasted nuts or seeds (almonds, pepitas), fresh herbs (parsley, cilantro), red pepper flakes, tahini drizzle

Instructions

 

• Heat the oven: Preheat to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
• Prep the veggies: Chop vegetables into bite-size pieces. Aim for similar sizes so they roast evenly.
• Season generously: Toss the vegetables and chickpeas with olive oil, salt, pepper, garlic powder, and a pinch of smoked paprika and cumin. Spread them in a single layer.
• Roast to golden: Roast for 20–30 minutes, flipping once. Harder veggies (like sweet potatoes and carrots) may take closer to 30 minutes. Add cherry tomatoes in the last 8–10 minutes if using.
• Cook the quinoa: Rinse 1 cup quinoa under cold water to remove bitterness. Combine with 2 cups water and a pinch of salt in a pot. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Remove from heat and let sit, covered, 5 minutes, then fluff with a fork.
• Make the dressing: In a small bowl, whisk lemon zest and juice, Dijon, maple syrup or honey, minced garlic, olive oil, salt, and pepper. Taste and adjust acidity or sweetness.
• Wilt the greens: Place spinach or arugula in a large bowl. Toss with a splash of dressing or a drizzle of olive oil and a pinch of salt. The warmth from the quinoa and veggies will help them soften.
• Assemble the bowl: Add quinoa to the greens, top with roasted veggies and chickpeas, and drizzle generously with dressing.
• Finish with toppings: Add avocado slices, crumbled feta, toasted seeds or nuts, and fresh herbs. Sprinkle red pepper flakes if you like heat.
• Serve warm or room temp: It’s delicious either way. Save extra dressing for a quick refresh before eating leftovers.

What Makes This Special

This bowl balances textures and flavors: crispy-edged vegetables, tender quinoa, creamy add-ons like avocado or feta, and a tangy dressing to pull it all together. It’s also a blank canvas.

Swap the veggies, change the dressing, or add a protein and it still works.

On top of that, it’s affordable and accessible. No specialty tools, no complicated techniques. Just simple ingredients roasted to their best and paired with a grain that cooks in about 15 minutes.

Finally, it’s great for leftovers.

The flavors deepen as they sit, making it a solid meal prep option you’ll actually look forward to eating.

Shopping List

• Quinoa: 1 cup uncooked (white, red, or tri-color)
• Vegetables for roasting: Choose 4–5 cups total, such as:
  • Sweet potato or butternut squash, cubed
  • Broccoli or cauliflower florets
  • Bell peppers, sliced
  • Red onion, wedged
  • Zucchini or carrots, sliced
  • Cherry tomatoes (optional, added near the end)
• Chickpeas: 1 can (optional for added protein), drained and rinsed
• Greens: A few handfuls of baby spinach, arugula, or chopped kale
• Olive oil: For roasting and the dressing
• Seasonings: Salt, black pepper, garlic powder, smoked paprika, cumin (or your favorite spice blend)
• For the dressing:
  • 1 lemon (zest and juice)
  • 1–2 teaspoons Dijon mustard
  • 1–2 teaspoons maple syrup or honey
  • 1 small garlic clove, minced (or 1/2 teaspoon garlic powder)
  • 2–3 tablespoons olive oil
  • Salt and pepper to taste
• Optional toppings: Avocado, crumbled feta, toasted nuts or seeds (almonds, pepitas), fresh herbs (parsley, cilantro), red pepper flakes, tahini drizzle

How to Make It

1. Heat the oven: Preheat to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
2. Prep the veggies: Chop vegetables into bite-size pieces. Aim for similar sizes so they roast evenly.
3. Season generously: Toss the vegetables and chickpeas with olive oil, salt, pepper, garlic powder, and a pinch of smoked paprika and cumin.

   Spread them in a single layer.

4. Roast to golden: Roast for 20–30 minutes, flipping once. Harder veggies (like sweet potatoes and carrots) may take closer to 30 minutes. Add cherry tomatoes in the last 8–10 minutes if using.
5. Cook the quinoa: Rinse 1 cup quinoa under cold water to remove bitterness.

   Combine with 2 cups water and a pinch of salt in a pot. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Remove from heat and let sit, covered, 5 minutes, then fluff with a fork.

6. Make the dressing: In a small bowl, whisk lemon zest and juice, Dijon, maple syrup or honey, minced garlic, olive oil, salt, and pepper.

   Taste and adjust acidity or sweetness.

7. Wilt the greens: Place spinach or arugula in a large bowl. Toss with a splash of dressing or a drizzle of olive oil and a pinch of salt. The warmth from the quinoa and veggies will help them soften.
8. Assemble the bowl: Add quinoa to the greens, top with roasted veggies and chickpeas, and drizzle generously with dressing.
9. Finish with toppings: Add avocado slices, crumbled feta, toasted seeds or nuts, and fresh herbs.

   Sprinkle red pepper flakes if you like heat.

10. Serve warm or room temp: It’s delicious either way. Save extra dressing for a quick refresh before eating leftovers.

Storage Instructions

• Fridge: Store components separately (quinoa, roasted veggies, greens, dressing) in airtight containers for up to 4 days. This keeps textures at their best.
• Meal prep bowls: Assemble without avocado or delicate greens.

  Add those and the dressing right before eating.

• Reheating: Warm quinoa and veggies on the stovetop or in the microwave, then add fresh greens and toppings.
• Freezer: Freeze plain cooked quinoa and roasted hearty vegetables (not greens) for up to 2 months. Thaw overnight in the fridge.

Health Benefits

• Complete protein: Quinoa contains all nine essential amino acids, making it a strong plant-based protein source.
• Fiber-rich: Roasted veggies and chickpeas add fiber for fullness, stable energy, and digestive health.
• Healthy fats: Olive oil, avocado, nuts, and seeds provide monounsaturated and polyunsaturated fats that support heart health.
• Micronutrients: You’ll get a mix of vitamins A, C, K, folate, iron, magnesium, and potassium from the vegetables and quinoa.
• Balanced plate: Protein + complex carbs + fiber + healthy fats help keep you satisfied without a crash.

Pitfalls to Watch Out For

• Soggy veggies: Overcrowding the pan traps steam. Use two sheets or a bigger pan so everything roasts, not steams.
• Undercooked quinoa: If it’s still crunchy, it needs a few more minutes.

  Let it rest covered so it steams and fluffs.

• Bland flavors: Season throughout—on the veggies, in the quinoa (pinch of salt), and in the dressing. Finish with acidity and fresh herbs.
• Watery greens: Add delicate greens last and dress lightly. Too much dressing upfront can make the bowl soggy.
• One-note texture: Include crunch (seeds or nuts) and creaminess (avocado or feta) to keep each bite interesting.