maplevinekitchen.com
Roasted Veggie Quinoa Bowl with Lemon Garlic Dressing
This vibrant roasted veggie quinoa bowl comes together easily with roasted sweet potato and cauliflower, fresh spinach and avocado, quinoa and a tangy lemon garlic dressing. So nutritious and satisfying and a great option for make-ahead meal prep lunches!
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Instructions
- 01
Preheat your oven to 400 degrees Fahrenheit.
- 02
Place the chopped cauliflower and sweet potato on two separate baking sheets lined with parchment paper or silicone baking mats.
- 03
Drizzle with the avocado oil and the Borsari seasoning. Toss together to coat (I just use my hands to thoroughly coat the vegetables in the oil and seasonings).
- 04
Space the vegetables evenly apart on the sheets, don't crowd them. This results in more even cooking and browning.
- 05
Roast in the preheated oven, checking and turning frequently, until the vegetables are crisp and browned, about 20 to 25 minutes.
- 06
Combine the quinoa and broth in a saucepan over medium-high heat (if using water add about a ¼ teaspoon of salt).
- 07
Bring to a boil then lower heat and maintain a gentle simmer for about 15 minutes, or until all the water is absorbed.
- 08
Remove from heat, cover with lid, and let sit for 5 minutes and then fluff with a fork.
- 09
Combine lemon juice, lemon zest, garlic, Dijon mustard and salt in a bowl. Whisk in the oil to emulsify. Alternatively, combine all of the ingredients in a small mason jar and shake to combine.
- 10
Divide the spinach, quinoa, roasted veggies, and avocado evenly between four bowls. Drizzle with the lemon garlic dressing and sprinkle with the pepitas and parsley. The roasted veggies and quinoa can be served warm or at room temperature.
- 11
An individual serving is about ¼ of the recipe so if making this ahead for your lunches, place the remaining veggies and quinoa in separate airtight containers and store in the refrigerator up to four days. Alternatively, divide the vegetables and quinoa evenly into individual sized containers for easy reheating and assembly throughout the week.
Nutrition
per serving · 1 serving
- Calories
- 542
- Protein
- 16.9g
- Carbs
- 79.9g
- Fat
- 19.3g
- Fiber
- 16.3g
- Sugar
- 16.1g
- Sat. fat
- 2.9g
- Sodium
- 821mg
Variations & swaps
Substitutions and Variations
- Veggie and grain bowls are great because they are so adaptable. Therefore, here are some additional ideas and suggestions:
- For the roasted veggies, you could add in or substitute some carrots, broccoli, brussels sprouts, parsnip, or chickpeas.
- If you feel like mixing it up on the dressing, try it with my easy balsamic citrus vinaigrette. Not a big fan of garlic? Try my lemon-shallot vinaigrette instead!
- For the Borsari seasoning, make your own homemade version (see recipe notes below). Or simply season the veggies with some garlic powder, salt, and fresh ground black pepper.
- Instead of spinach, you could add in some lightly sautéed dark greens like kale or chard.
- If you don’t prefer quinoa, you could use brown rice or mix it up with some heirloom or wild rice, farro, or amaranth.
- If you don’t have pepitas (aka pumpkin seeds), you could try pistachios or sunflower seeds.
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