Roasted Veggie Quinoa Bowl
Roasted Veggie Quinoa Bowl

A Roasted Veggie Quinoa Bowl is a healthy and flavorful meal made by roasting a variety of seasonal vegetables, such as zucchini, bell peppers, and eggplant, and serving them over a bed of fluffy and nutritious quinoa. The roasted vegetables are seasoned with herbs and spices, such as thyme and paprika, and then oven-roasted until they are tender and slightly caramelized. The quinoa is cooked separately and then combined with the roasted vegetables in a bowl, along with a drizzle of olive oil and a squeeze of fresh lemon juice. The end result is a filling and nutritious meal that is packed with flavor, fiber, and essential vitamins and minerals. Whether you’re in the mood for something hearty and satisfying or a light and flavorful lunch or dinner, Roasted Veggie Quinoa Bowls are a great choice!


  • 1 cup of quinoa
  • 2 cups of mixed vegetables (e.g. carrots, bell peppers, zucchini, etc.)
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • 1 avocado
  • Fresh cilantro
  • Lemon juice


  1. Preheat the oven to 400°F.
  2. Rinse and drain the quinoa and place it in a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the quinoa is tender and the water has been absorbed.
  3. While the quinoa is cooking, chop the mixed vegetables into bite-sized pieces. Place them in a large bowl, drizzle with olive oil, and season with salt and pepper to taste.
  4. Transfer the seasoned vegetables to a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and lightly browned.
  5. When the quinoa is done, fluff it with a fork and add it to the roasted vegetables in the large bowl. Stir to combine.
  6. Cut the avocado in half, remove the pit, and dice the flesh.
  7. To serve, divide the quinoa and roasted veggie mixture into bowls, top with diced avocado, a squeeze of lemon juice, and some freshly chopped cilantro.


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