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
- Preheat the Oven: Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- 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.
- Cook the Quinoa: While the vegetables are roasting, cook the quinoa according to the instructions. Fluff with a fork once done.
- Assemble the Bowl: Combine the cooked quinoa with the roasted vegetables. Drizzle with tahini sauce and toss to coat.
- 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.