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Roasted Veggie Quinoa Bowls (Vegan)
Roasted veggie quinoa bowls with miso-turmeric vinaigrette are full of anti-inflammatory and probiotic-rich ingredients. Perfect for make-ahead lunches and easy weeknight dinners.
Prep
15 min
Cook
25 min
Total
40 min
Serves
3
Instructions
- 01
Preheat oven to 425°F. Spread broccoli, mushrooms, and red onion on a large rimmed baking sheet. Toss with olive oil, salt, and black pepper. Roast for 25 minutes, until tender.
- 02
Meanwhile, prepare quinoa by combining quinoa with broth (or water with a pinch of salt) in a small saucepan. Bring mixture to a boil, reduce to a simmer, cover and cook until liquid is absorbed, about 12 to 15 minutes. Remove from heat and let steam, covered, 5 additional minutes; fluff with a fork.
- 03
Prepare Miso-Turmeric Vinaigrette by combining miso and vinegar in a small bowl; whisk until smooth. Add remaining dressing ingredients and mix well to combine.
- 04
Divide quinoa and veggies evenly into 3 bowls and spoon Miso-Turmeric Vinaigrette overtop. Garnish with sliced green onion and sesame seeds, if desired.
Nutrition
per serving · 1 bowl
- Calories
- 433
- Protein
- 12g
- Carbs
- 44g
- Fat
- 26g
- Fiber
- 7g
- Sugar
- 6g
- Sat. fat
- 3g
- Sodium
- 850mg
Variations & swaps
Substitutions and Additions:
- Add Meat: The best two proteins for these bowls are chicken and tofu. Prepare them any way you prefer!
- Use Different Veggies: In place of (or in addition to) the current veggie lineup, bell peppers, zucchini, and cauliflower are all delicious in these bowls.
- Add Sweet Potato: Roasted chunks of sweet potato are a fantastic addition. They make the bowls even heartier and more filling.
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