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Planted Exclusive: Roasted Vegetable and Quinoa Bowl

Roasted Vegetable and Quinoa Bowl The Roasted Vegetable and Quinoa Bowl is a delicious and easy-to-make powerhouse of nutrition. Packed with complete proteins from quinoa and rich in fiber from a medley of vibrant, roasted vegetables, this bowl supports digestive health while satisfying your palate with the delicious lemon-tahini-honey dressing. Heart-healthy fats from olive oil and avocado boost cardiovascular health, and immune-boosting ingredients like garlic and vitamin C-rich bell peppers enhance your body’s defense system. This dish is not only quick and simple to prepare but also brimming with essential vitamins and minerals that promote bone health and ensure steady energy levels. When all your ingredients work together to provide amazing health benefits, finish this salad bowl with an all-natural sea salt that contains over 40 trace minerals - a little sprinkle on top takes this hearty salad bowl to the next level.

Recipe Card:

Roasted Vegetable and Quinoa Bowl 
Servings: 4

This Roasted Vegetable and Quinoa Bowl is a delicious and easy-to-make powerhouse of nutrition. Packed with complete proteins from quinoa, and rich in fiber from a medley of vibrant, colorful  vegetables, this bowl supports digestive health and helps you maintain a healthy lifestyle. It’s quick and simple to prepare but also brimming with essential vitamins and minerals that ensure a nourishing, balanced meal that’s as tasty as it is nutritious.

Ingredients:

For the Roasted Vegetables:
  • 1 cup cherry tomatoes, halved
  • 1 zucchini, sliced into half-moons
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 red onion, sliced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • sea salt and pepper to taste
For the Quinoa:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
For the Lemon-Tahini Dressing:
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 tbsp olive oil
  • 2 tbsp water (more if needed for consistency)
  • 1 clove garlic, minced
  • 1 tsp honey or maple syrup
  • sea salt and pepper to taste
For Assembly:
  • 1 avocado, sliced
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tbsp chopped fresh parsley
  • flaky sea salt, to taste (we recommend kelp sea salt to boost umami)
Instructions:
  1. Roast the Vegetables:
  2. Preheat your oven to 425°F (220°C).
  3. In a large bowl, toss the cherry tomatoes, zucchini, bell peppers, and red onion with olive oil, oregano, thyme, kelp salt, and pepper.
  4. Spread the vegetables in a single layer on a baking sheet.
  5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
While the veg are roasting, cook the Quinoa:
  1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
  2. Add the minced garlic and sauté for about 1 minute, until fragrant.
  3. Add the quinoa and vegetable broth (or water) to the saucepan.
  4. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
  5. Remove from heat and let sit for 5 minutes, then fluff with a fork.
Next, make the Lemon-Tahini Dressing:
  1. In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, maple syrup (or honey), and a pinch of sea salt and pepper.
  2. Add water as needed to reach a pourable consistency.
Assemble:
  1. Divide the cooked quinoa among four bowls.
  2. Top each bowl with an equal portion of roasted vegetables, avocado slices, and crumbled feta cheese (if using).
  3. Drizzle the lemon-tahini dressing over the top.
  4. Garnish with chopped fresh parsley.
  5. Finish with your choice of flaky sea salt.
Recipe Notes:
  • You can choose to keep the vegetables fresh instead of roasting them. Roasting vegetables release the natural sugars inside the veg, and some charring adds another layer of flavor. 
  • Not into charred veg but want to retain the crunch instead? Use our Maple Smoked Sea Salt to lend a hint of smokiness without the roasting. Alternatively, salt the fresh tomatoes, zucchini and bell peppers after slicing and let it sit for 5-10 minutes to let extra water come out and intensify the flavors of the vegetables.