Quinoa and Roasted Vegetable Bowls
Wholesome, nutrient-packed quinoa bowls layered with roasted vegetables, creamy avocado, and crisp greens.
Looking to impress with minimal mess and maximum flair? Meet the quinoa and roasted vegetable bowl – your new best friend when you’re trying to eat healthily but can’t face another salad. Imagine jewel-toned vegetables that look stolen right out of an art gallery, sizzling and caramelising in your oven. Coupled with quinoa, the ancient grain that's basically a superfood in disguise, these bowls are positively brimming with wholesome goodness.
Perfect for a cheerful lunch or a modest dinner, the star of this dish is its versatility. Whether you're strutting into a Monday with dewy-eyed optimism or crawling to the end of the week seeking comfort in a bowl, this dish has got you covered. Don't be fooled by its easy prep and pantry-friendly ingredients – the end result sings a symphony of taste and texture.
So, what makes these bowls sing? It’s the dreamy combination of creamy avocado and tangy feta, lifted by the acidity of a fresh lemon squeeze. Finish it off with a generous drizzle of olive oil, but don't forget to appreciate the crispy roasted edge of your veggies – the right amount of golden glow takes these bowls from "good" to "great"!
Ingredients
- 240 ml quinoa
- 480 ml water
- 1 red bell pepper
- 1 zucchini
- 240 ml cherry tomatoes
- 1 carrot
- 45 ml olive oil
- 5 ml salt
- black pepper — 1/2
- 5 ml dried oregano
- 480 ml spinach
- 1 avocado
- feta cheese — 1/2
- 1 lemon
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rinse the quinoa under cold water. Combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes or until the water is absorbed.
Chop the red bell pepper, zucchini, and carrot into bite-sized pieces. Halve the cherry tomatoes.
Place chopped vegetables onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil, and season with salt, black pepper, and oregano. Toss to coat evenly.
Roast the vegetables in the oven for 20 minutes or until soft and slightly caramelized.
While vegetables are roasting, slice the avocado and crumble the feta cheese. Juice the lemon and set aside.
Distribute the cooked quinoa into bowls. Top with roasted vegetables, fresh spinach leaves, sliced avocado, and crumbled feta cheese. Drizzle with remaining tablespoon of olive oil and a squeeze of lemon juice.
Tips
- To avoid soggy veggies, don't crowd the baking sheet. Give them space to caramelize.
- Cook the quinoa in vegetable broth instead of water for a richer flavour profile.
- You can roast the vegetables and cook the quinoa a day ahead, keeping them chilled separately until ready to assemble.
- If you love extra crunch, roast some chickpeas along with the veggies.
- Adjust the lemon juice according to taste – a little zing goes a long way!
Substitutions
quinoa → couscous or bulgur wheat in equal amounts
Noticeably differentfeta cheese → goat cheese or leave out for vegan
Noticeably differentavocado → sliced cucumber or extra feta
Noticeably differentspinach → kale or rocket
Stays close
Nutrition
Per serving · estimated
- 450
- Calories
- 12 g
- Protein
- 42 g
- Carbs
- 27 g
- Fat
- 10 g
- Fibre
- 5 g
- Sugar
- 500 mg
- Sodium
FAQ
Can I use frozen vegetables?
Yes, but they might not caramelize as well, potentially affecting texture.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Keep components separate if possible.
Is it okay to use bottled lemon juice?
Fresh lemon juice is preferred for taste, but bottled can be used in a pinch.
Can I add any proteins?
Absolutely, grilled chicken or chickpeas work beautifully for some extra protein.
What should I do if my quinoa is mushy?
Next time, reduce the water by a couple of tablespoons or fluff immediately after cooking to release steam.
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