Roasted Vegetable Quinoa Bowl For Healthy Fall Dinner
Roasted Vegetable Quinoa Bowl is a vibrant fall dinner, that celebrates the flavors of roasted vegetables and the nutty taste of quinoa. This meal is packed with a medley of colorful, seasonal veggies like zucchini, bell pepper, and broccoli, all roasted to bring out their natural sweetness and create a deliciously caramelized texture. The quinoa base provides a hearty, protein-rich element that perfectly balances the fresh vegetables, making this bowl not only satisfying but also nutrient-dense.
If you want to have the best experience of this vegetable bowl, enjoy this quinoa bowl warm as a main course for dinner. It pairs wonderfully with a side of fresh greens or a simple slice of crusty bread to soak up the remaining tahini dressing. Each bite offers a perfect blend of textures and flavors, making it ideal for anyone seeking a healthy, flavorful meal that’s both satisfying and light.
In the following recipe, I’ll guide you on how to make the perfect roasted vegetable quinoa bowl that’s best as your healthy fall dinner. In very simple steps.
Roasted Vegetable Quinoa Bowl For Healthy Fall Dinner
Equipment
- medium saucepan
- Large mixing bowl
- Small bowl (for dressing)
- Knife
- Cutting board
- Mixing spoon
Ingredients
Quinoa:
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- Pinch of salt
Roasted Vegetables:
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 1 bell pepper red, yellow, or orange, sliced
- 1 cup cherry tomatoes
- 1 medium red onion sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- Salt To taste
- Pepper To taste
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs or a mix of basil, oregano, and thyme
Dressing:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon water add more for thinner consistency
- Salt and pepper to taste
Toppings (Optional):
- 2 tablespoons chopped fresh parsley or cilantro
- 2 tablespoons crumbled feta cheese or vegan cheese
- 1 tablespoon pumpkin seeds or sunflower seeds
- 1 tablespoon toasted sesame seeds
Instructions
Cook the Quinoa:
- In a medium saucepan, combine quinoa, water (or vegetable broth), and a pinch of salt.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Roast the Vegetables:
- Preheat the oven to 425°F (220°C).
- On a baking sheet, arrange zucchini, yellow squash, bell pepper, cherry tomatoes, red onion, and broccoli florets.
- Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and Italian herbs.
- Toss to coat evenly, then spread the vegetables in a single layer.
- Roast for 20-25 minutes or until tender and slightly caramelized, tossing halfway through.
Prepare the Dressing:
- In a small bowl, whisk together tahini, lemon juice, olive oil, water, salt, and pepper until smooth.
- Adjust consistency by adding a bit more water if needed.
Assemble the Bowl:
- In a large mixing bowl, combine the cooked quinoa and roasted vegetables.
- Drizzle with the tahini dressing and toss to coat.
Serve:
- Divide the mixture into bowls and garnish with fresh herbs, feta cheese, and seeds if desired.
