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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.