whatmollymade.com
Roasted Vegetable Quinoa Bowls
These roasted vegetable quinoa bowls are packed with sweet potatoes, chickpeas, broccoli, and cauliflower—all tossed in spices and served with fluffy quinoa and creamy garlic hummus. A healthy, easy, and satisfying plant-based meal!
Prep
20 min
Cook
45 min
Total
1h 5m
Serves
5
Instructions
- 01
Preheat oven to 425°F. Grease a large sheet pan lightly with a drizzle of olive oil.
- 02
In a large mixing bowl, combine the vegetables with olive oil, sea salt, black pepper and garlic powder. Spread the vegetables out onto the prepared pan in an even layer. Roast in the oven for 35-45 minutes, stirring every 15 minutes.
- 03
While vegetables are roasting, bring the water, veggie broth or bone broth to a boil in a medium saucepan with the quinoa. Turn heat down and simmer on medium-low for approximately 15 minutes.
- 04
Divide quinoa evenly into dishes and topped with veggies when they're done cooking. Top with cilantro and 1-2 tablespoons of garlic hummus.
- 05
Drizzle with your favorite salad dressing if desired or make homemade herb vinaigrette, chipotle vinaigrette, or basil pesto.
Nutrition
per serving · 1 bowl
- Calories
- 493
- Protein
- 19g
- Carbs
- 80g
- Fat
- 12g
- Fiber
- 16g
- Sugar
- 12g
- Sat. fat
- 2g
- Sodium
- 623mg
Variations & swaps
Recipe Variations
- Lay the bowl on a bed of kale and add the dressing from this Green Goddess Chicken with Roasted Vegetables to make it a salad.
- Cook the quinoa in bone broth to add more protein.
- Add baked chicken, grilled chicken, rotisserie chicken, or grilled salmon on stop.
- Use different veggies such as roasted butternut squash, brussels sprouts, or zucchini.
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