Veggie and Quinoa Power Bowl (Printable)

Vibrant quinoa bowl with roasted vegetables, beans, and crunchy nuts in zesty lemon vinaigrette.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth

→ Vegetables

03 - 1 medium red bell pepper, diced
04 - 1 medium zucchini, sliced
05 - 1 medium carrot, sliced
06 - 1 small red onion, cut into wedges
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried oregano
10 - Salt and black pepper to taste

→ Beans

11 - 1 can (14 ounces) black beans or chickpeas, drained and rinsed

→ Nuts and Seeds

12 - 1/4 cup roasted almonds or walnuts, roughly chopped
13 - 2 tablespoons pumpkin seeds

→ Lemon Vinaigrette

14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons fresh lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon maple syrup or honey
18 - 1 small garlic clove, finely minced
19 - Salt and black pepper to taste

# How to Make It:

01 - Preheat the oven to 425°F.
02 - Arrange the bell pepper, zucchini, carrot, red onion, and cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, garlic, salt, and pepper to make the vinaigrette.
06 - Divide quinoa among four bowls. Top each with roasted vegetables, beans, nuts, and seeds. Drizzle with lemon vinaigrette.
07 - Serve immediately, or refrigerate for a refreshing cold bowl.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, and most of that is hands-off roasting time while you do literally anything else.
  • You can throw whatever vegetables are lingering in your crisper drawer into the mix and it just works.
  • It tastes incredible both hot and cold, so it's perfect for meal prep when you're tired of eating the same thing five days in a row.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way when I served bitter quinoa to guests and had to pretend I meant for it to taste that way.
  • Roasting vegetables at a high temperature is what gives them those caramelized edges that make the whole bowl taste restaurant-quality instead of just like steamed vegetables.
03 -
  • Use a mandoline or vegetable peeler to slice your vegetables thinner if you want them to caramelize faster and get crispier edges.
  • Make the vinaigrette the night before so the garlic has time to mellow out and the flavors become more balanced and integrated.
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