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Healthy Quinoa Bowl with Roasted Winter Vegetables served in a white bowl.

Quinoa Bowl with Roasted Winter Vegetables

A comforting and colorful bowl packed with fluffy quinoa and roasted winter vegetables, drizzled with a creamy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

For the quinoa
  • 1 cup Quinoa, white or tri-color Rinse well for the best flavor.
  • 2 cups Water or broth Using vegetable broth adds a savory base.
  • 1 pinch Salt Season the quinoa water.
For the roasted vegetables
  • 2 cups Butternut squash, chopped Sweet and roasts like a dream.
  • 2 cups Brussels sprouts, halved For those crispy edges.
  • 1 cup Carrots, chopped Adds color and natural sweetness.
  • 1 cup Red onion, chopped Caramelizes into soft, jammy goodness.
  • 2 tablespoons Olive oil Base seasoning for roasting.
  • 1 tsp Salt Season veggies for roasting.
  • 1 tsp Pepper
  • 1 pinch Smoked paprika or chili flakes Optional for warmth.
For the sauce and toppings
  • 2 tablespoons Tahini For making a creamy sauce.
  • 1 clove Garlic, minced For flavor in the sauce.
  • 1 tablespoon Maple syrup Adds sweetness to the sauce.
  • 2 tablespoons Water To adjust sauce consistency.
  • 1 lemon Juice of lemon Brightens everything at the end.
  • 1/4 cup Fresh herbs (parsley or cilantro) For freshness.
  • 1/4 cup Toasted pepitas or sunflower seeds For crunch.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Chop the vegetables (butternut squash, Brussels sprouts, carrots, red onion) into bite-sized pieces.
  3. Toss the chopped vegetables with olive oil, salt, pepper, and smoked paprika.
  4. Spread the vegetables onto a large sheet pan, ensuring they are not crowded.
Cooking
  1. Rinse quinoa under cold water.
  2. In a saucepan, combine rinsed quinoa with water or broth and a pinch of salt.
  3. Bring to a gentle simmer, cover, and cook until quinoa is tender and grains pop.
  4. Let quinoa sit covered for a few minutes then fluff with a fork.
  5. Roast the vegetables in the preheated oven for 20-30 minutes, tossing halfway through.
Assembly
  1. In a bowl, layer a warm scoop of quinoa.
  2. Pile on a generous amount of roasted vegetables.
  3. Drizzle with tahini sauce, and sprinkle with fresh herbs and toasted seeds.
  4. Finish with a squeeze of lemon.

Notes

This bowl is naturally vegan and gluten free, rich in protein and healthy fats. Try variations with different vegetables or grains, sauces, or proteins to customize your bowl.