ROASTED VEGETABLE AND QUINOA BOWL

ROASTED VEGETABLE AND QUINOA BOWL

This Roasted Vegetable and Quinoa Bowl is a nutritious and hearty meal perfect for a light lunch or dinner. Combining roasted zucchini, bell peppers, and eggplant with fluffy quinoa creates a balanced meal with plant-based protein and fibre. A drizzle of creamy tahini sauce and olive oil adds a rich, nutty flavour, while salt and pepper season the dish perfectly. This bowl is easy to prepare, satisfying, and contains vitamins and minerals. It’s ideal for a healthy, flavourful, quick vegan meal.

RECIPE CATEGORY

Lunch, Dinner, Snack, Brunch, Entrée

SERVING SIZE

1

CUISINE

Mediterranean, American

PREPARATION / TECHNIQUES

Roast, Quick & Easy, One-Pot Wonders

OCCASION / HOLIDAY

Lunch, Dinner, Picnic, Fall, Quick Meal, Healthy Eating

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegan, Vegetarian, Wheat / Gluten-Free, High Fibre, Low Cholesterol, Organic

DISH TYPE

Salad, Bowl, Entrée

INGREDIENTS FOR ROASTED VEGETABLE AND QUINOA BOWL

• 1/4 cup quinoa, cooked

• 1/4 cup zucchini, roasted

• 1/4 cup bell peppers, roasted

• 1/4 cup eggplant, roasted

• 1 tbsp tahini sauce

• 1 tbsp olive oil

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 320 kcal

• Protein: 8g

• Carbohydrates: 30g

• Fat: 20g

• Fibre: 7g

• Sodium: 150mg

• Vitamin C: 80% of DV

• Iron: 10% of DV

PREPARATION FOR ROASTED VEGETABLE AND QUINOA BOWL

1. Preheat the Oven: Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

2. Roast the Vegetables: Toss the zucchini, bell peppers, and eggplant with olive oil, salt, and pepper. Spread them evenly on the baking tray and roast for 20-25 minutes until tender and slightly charred.

3. Cook the Quinoa: While the vegetables are roasting, cook the quinoa according to the instructions. Fluff with a fork once done.

4. Assemble the Bowl: Combine the cooked quinoa with the roasted vegetables. Drizzle with tahini sauce and toss to coat.

5. Season and Serve: Add salt and pepper to taste, and serve warm.

PREP TIME

10 minutes

COOKING TIME

25 minutes

TIPS FOR ROASTED VEGETABLE AND QUINOA BOWL

• Cut the vegetables into similar sizes to ensure even roasting.

• Cook the quinoa ahead of time and store it in the fridge for up to 3 days to save time on busy days.

VARIATIONS

• Add Protein: Add chickpeas, grilled tofu, or baked tempeh for a protein boost.

• Flavour Enhancement: Mix fresh herbs like parsley or cilantro for a fresh twist.

• Grain Substitute: Swap quinoa for bulgur or brown rice for a different texture.

PREPPING AND STORAGE

• Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Not recommended, as the vegetables may become mushy upon thawing.