Print

Roasted Veggie Grain Bowl: 1 Delicious Healthy Lunch

Roasted Veggie Grain Bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and healthy roasted veggie grain bowl, perfect for a satisfying lunch. This bowl is packed with flavor and nutrients, making it an ideal choice for a nutritious meal.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 sweet potato, peeled and diced
  • 1 red onion, cut into wedges
  • 1 bell pepper (any color), seeded and chopped
  • 1 zucchini, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Optional toppings: avocado, feta cheese, a lemon-tahini dressing

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed. Let it sit, covered, for 5 minutes before fluffing with a fork.
  3. On a large baking sheet, toss the diced sweet potato, red onion wedges, chopped bell pepper, and zucchini with olive oil, rosemary, thyme, salt, and pepper.
  4. Spread the vegetables in a single layer on the baking sheet.
  5. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping them halfway through.
  6. Assemble your bowls by layering the cooked quinoa, roasted vegetables, and any desired toppings.

Notes

  • Feel free to use your favorite vegetables for roasting.
  • A drizzle of balsamic glaze can add a nice touch.
  • This bowl can be prepared ahead of time for easy meal prep.

Nutrition

Find it online: https://tastytribune.com/roasted-veggie-grain-bowl-healthy-lunch/