These Roasted Vegetable Quinoa Bowls are the perfect healthy lunch or dinner recipe that’s great for meal prep! Make it vegetarian or vegan!
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I don’t know about you but our family LOVES veggies. I came up with this Roasted Vegetable Quinoa Bowls recipe on a whim one day when I was trying to use up some frozen veggies I had on hand, and I’m sure glad I did!! It’s become one of our family’s favourite lunch recipes and it’s a snap to make!
A healthy, well-balanced lunch can be hard to make, especially if you’re on the go or you work outside the home and need something that’s simple and ready to reheat. I love making a big batch of these Roasted Veggie Quinoa Bowls at the beginning of the week and portioning them out into meal prep containers for a quick grab-and-go lunch that’s ultra filling and packed with healthy ingredients like broccoli, sweet potatoes, chickpeas, quinoa, and Brussels sprouts.
How to make a healthy Buddha Bowl
- Go for variety! Use a variety of vegetables in a variety of textures and flavours that go well together.
- Go for colour! Go for some green, some orange, purple – the sky is the limit!
- Add some protein! Adding chickpeas, beans, or protein-packed grains like quinoa will help keep you satisfied.
- Add some grains! Grains like rice or quinoa are the perfect carb to add to your favourite bowl recipe.
- Don’t forget the sauce! Adding some hummus, tzatziki, garlic sauce, Sriracha mayo is the perfect way to add some spice or extra flavour!
- Try some nuts or seeds! We love sesame seeds on top, but crushed walnuts or pecans, or even peanuts are great too!
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I hope you love this recipe as much as we do! Let me know in the comments below, what is your favourite go-to meal prep lunch? I’d love to know!
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Roasted Vegetable Quinoa Bowls
- 1 cup dry quinoa
- 2 cups vegetable stock
- 2 tablespoons olive oil
- 2 medium sweet potatoes (skin on, chopped into 1-inch cubes)
- 3 cups Brussels sprouts ends removed
- 1 large red onion (cut into chunks)
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 29 ounce canned chickpeas (one large can or two small cans, rinsed and drained)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- salt and pepper
- 1/2 cup light mayonnaise (or use vegan mayo)
- 2 tablespoons Sriracha (or your favourite hot sauce)
- 1/2 teaspoon Worcestershire sauce
- chopped green onions
- sesame seeds (optional)
- Preheat your oven to 400 degrees Fahrenheit and prepare 2 large baking sheets. Set aside.
- Rinse the quinoa under cold water and drain. Add the quinoa to a pot along with the vegetable stock and place over medium heat.
- Let the mixture come to a boil, then reduce the heat to low and cook for about 10 minutes or so until the quinoa is fluffy and the liquid is absorbed. Set aside.
- While the quinoa cooks, add the chopped sweet potatoes and Brussels sprouts to one pan, along with the onions, and then add the cauliflower and broccoli florets, and the chickpeas to the other pan.
- Drizzle 1 tablespoon of olive oil over each pan, and sprinkle the paprika, garlic powder and salt and pepper over everything.
- Use your hands or some tongs to toss everything until all the veggies are well coated in the olive oil and spices.
- Add the baking sheets to the oven and roast for about 20 minutes.
- Remove the roasted veggies from the oven. Divide the cooked quinoa evenly between 4 bowls or meal prep containers (3/4 cup of quinoa per serving). Divide the veggies evenly between the bowls as desired.
- In a bowl, whisk together the mayonnaise, Sriracha sauce and Worcestershire sauce until smooth.
- Drizzle the spicy mayo over each of the bowls and top each with some chopped green onions and sesame seeds.
- Enjoy immediately, or store in meal prep containers (without the spicy mayo and other toppings - add these after re-heating) in the refrigerator until ready to serve.