Quinoa Veggie Bowls With Roasted Broccoli.

5 from 2 votes
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This hearty quinoa veggie bowl is full of fresh ingredients and lots of flavor. This recipe is customizable and great for a healthy, satisfying lunch or dinner.

Quinoa Veggie Bowl in a grey bowl on a counter.
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Why Make These Quinoa Veggie Bowls

Who doesn’t love a roasted veggie bowl? The topping options are endless, you can change it up with several different roasted veggies. This bowl can be topped with different proteins like chicken, salmon, shrimp, halloumi or keep it vegetarian with tofu. You can also make these bowls vegan by using vegan cheese.

I like to make my own hummus dressing for this bowl, I have the instructions for this below in the recipe card. You can dress these bowls with any dressing you like. Italian, roasted red pepper dressing, balsamic and more. These bowls are a great lunch or lighter dinner as well. Enjoy!

Ingredients Needed

Quinoa Veggie Bowl ingredients on a counter.

Quinoa. Any color will work.

Fresh Veggies To Roast. I like to use broccoli Or broccolini. Cauliflower, peppers, carrots, beets whatever is in season will also work.

Red Onion. Any color onion will work.

Seasonings. Garlic powder, Oregano, Pepper, Salt.

Olive Oil. For the roasted veggies. A neutral, high quality oil.

Feta. Goat cheese, or vegan feta will also work.

Tomatoes. Cherry tomatoes.

Sauce Of Choice. I use hummus for my “sauce”. My roasted red pepper dressing would be great on this.

Optional Toppings. Avocado, tofu, chicken, fish, olives, nuts, seeds. I used sliced avocado but love salmon on this.

Steps To Make Quinoa Veggie Bowls

Quinoa Veggie Bowl roasted veggies on parchment paper.

Step One. Preheat oven to 400º. Start to cook your quinoa according to package. Chop up onions, broccoli, and any other veggies you choose to use. Line a cooking sheet with parchment paper, place veggies on it in a single layer. Season and oil the veggies and toss together to evenly coat them. I use my hands as it works the best.

Step Two. Roast the veggies for about 15-20 minutes. Toss them in between to be sure an even roast. While they are roasting, chop up any fresh ingredients (avocado, tomato or any non baked items). Get your sauce/dressing ready.

Step Three. Assemble your bowl, crumble the cheese and dress it how you’d like. and enjoy. This will keep for up to 3 days in the refrigerator in an airtight container.

Recipe FAQ’s

Can I use other veggies?

Yes, I use cauliflower, peppers, carrots, beets whatever is in season. They all roast up pretty much the same way.

How do I make the hummus Sauce

I use 3 tbsp of hummus mixed with 2 tbsp water, 1 tbsp oil and use that as my dressing typically. This is totally optional. 

How Long Will This Keep?

Keep the tomatoes and avocado on the side before storing. This will keep in an airtight container for up to three days in the fridge.

What Protein Can I use on this quinoa veggie bowl?

chicken, salmon, shrimp, halloumi, steak, tofu are all wonderful proteins to have with this meal

Other Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Veggies and quinoa in a grey bowl with a silver fork and toppings.
5 from 2 votes

Quinoa Veggie Bowls

A hearty quinoa bowl full of roasted veggies, fresh ingredients and lots of flavor. This recipe is customizable and great for a healthy, satisfying lunch or dinner.
Servings: 2

Ingredients 

  • 1 cup quinoa
  • 1 cup chopped tomatoes
  • 2 cup broccoli
  • ½ cup red onion
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ -1 tbsp garlic powder
  • 1 tsp dried crushed oregano
  • ½ cup feta , *see notes
  • 3 tbsp hummus, *optional

Instructions 

  • Preheat oven to 400º. Start to cook your quinoa according to package. Chop up onions, broccoli, and any other veggies you choose to use. Line a cooking sheet with parchment paper, place veggies on it in a single layer. Season and oil the veggies and toss together to evenly coat them. I use my hands as it works the best. 
  • Roast the veggies for about 15 minutes. Toss them in between to be sure an even roast. While they are roasting, chop up any fresh ingredients (avocado, tomato or any non baked items). Get your sauce/dressing ready. I use 3 tbsp of hummus mixed with 2 tbsp water, 1 tbsp oil and use that as my dressing typically. This is totally optional. 
  • Assemble your bowl, crumble the cheese and dress it how you'd like. and enjoy. This will keep for up to 3 days in the refrigerator in an airtight container. 

Notes

*feta, goat cheese, or vegan cheese of choice

Nutrition

Calories: 490kcal | Carbohydrates: 75g | Protein: 18g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 871mg | Potassium: 1149mg | Fiber: 12g | Sugar: 6g | Vitamin A: 765IU | Vitamin C: 97mg | Calcium: 141mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Course: Main Course
Cuisine: American
Servings: 2
Calories: 490
Keyword: vegetarian
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3 Comments

  1. Are the nutrition facts for this recipe the whole recipe or per serving?

    1. Hey girl! The nutrition facts are per serving and they are pretty hearty bowls if you wanted to cut down on calories skip the cheese or the avocado ☺️Xoxo

  2. 5 stars
    We make these weekly, I have the recipe memorized. It’s wonderful for a simple light meal prep. I add rotisserie chicken fr more protein. Yum! Thank you.