Roasted Vegetable Quinoa Bowl
A hearty pareve bowl with roasted root vegetables and fluffy quinoa. Works as a main or side dish.
- Prep
- 20 min
- Total
- 55 min
- Servings
- 4
Ingredients
For 4 servings
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 large sweet potato, peeled and cubed
- 2 medium beets, peeled and cubed
- 1 large zucchini, cubed
- 1 red onion, cut into wedges
- 3 tbsp olive oil, divided
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley or mint for serving
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss the sweet potato and beets with 1.5 tbsp olive oil, salt, pepper, and cumin. Spread on the baking sheet.
- Roast for 20 minutes. Add the zucchini and red onion, toss everything gently, and roast another 15–20 minutes until vegetables are tender and caramelized at the edges.
- While the vegetables roast, combine quinoa and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer 15 minutes until water is absorbed. Fluff with a fork.
- Toss the cooked quinoa with the remaining olive oil, lemon juice, garlic powder, and salt to taste.
- Divide quinoa into bowls and top with the roasted vegetables.
- Finish with fresh herbs and an extra squeeze of lemon.
Notes
Roast the vegetables on a single layer — don't crowd the pan. Crowding causes steaming instead of roasting and you lose the caramelization.
Variations
- Add chickpeas tossed in olive oil and cumin to the roasting pan.
- Top with tahini drizzle: mix 2 tbsp tahini with lemon juice and water to thin.
- Substitute farro or brown rice for the quinoa.