Name: Roasted Veggie Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 medium sweet potato, diced; 1 small zucchini, sliced; 1 small red bell pepper, chopped; 1/2 small red onion, sliced; 1/2 cup grape tomatoes; 1 tbsp olive oil; Salt and pepper, to taste; 1/4 tsp garlic powder; 1/4 tsp smoked paprika; 3/4 cup cooked chickpeas; 3/4 cup quinoa, uncooked; 1 1/2 cups water; 1 handful baby spinach; 1 tbsp tahini; 1 tsp lemon juice; 1 tsp maple syrup; Water, to thin tahini sauce

Why You’ll Love Roasted Veggie Quinoa Bowl Recipe

You’ll love this recipe because it delivers satisfying flavor and hearty plant‑based goodness with minimal fuss. The roasting step brings out rich caramelized notes in the veggies and chickpeas, while the quinoa and kale add bulk and freshness. It’s versatile enough to eat hot or cold, ideal for quick meal prep, and uses simple, affordable ingredients. The five components (quinoa, chili‑lime kale, garlic roasted broccoli, curry roasted sweet potato rounds, and roasted soy‑sriracha chickpeas) all work together seamlessly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups broccoli florets
2 tsp olive or canola oil
2 cloves garlic, minced
Pinch of salt
Black pepper
1.5 cups cooked chickpeas
1 tsp olive or canola oil
2 tsp sriracha
2 tsp soy sauce
1 small sweet potato, sliced into ¼″ rounds
1 tsp olive or canola oil
1 tsp curry powder
1 tsp sriracha
Pinch salt
¾ cup quinoa, rinsed
1.5 cups vegetable broth
2 cups (packed) kale, destemmed and chopped
1 tsp olive, coconut or canola oil
Juice of ¼ lime
½ tsp chili powder
Pinch salt
Pinch pepper
Optional: lime wedges, avocado, hummus, red pepper flakes, guacamole

Directions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Chop the broccoli into medium florets, destem and chop the kale, and slice the sweet potato into ¼″ rounds.
Toss broccoli with oil, garlic, salt, and pepper. Spread down the center of the baking sheet.
Toss chickpeas with oil, sriracha, and soy sauce. Spread in a row next to the broccoli.
Toss sweet potato rounds with oil, curry powder, sriracha, and salt. Arrange on the remaining third of the tray.
Bake for 10 minutes. Flip the broccoli and sweet potato, redistribute the chickpeas, and bake for another 8–12 minutes until tender and golden.
Meanwhile, add rinsed quinoa and vegetable broth to a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork.
Heat oil in a skillet and sauté kale for about 5 minutes. Add lime juice, chili powder, salt, and pepper. Cook another 2–3 minutes.
To serve, divide quinoa between two bowls. Top with roasted vegetables, chickpeas, and sautéed kale. Add any optional toppings you like.

Servings and timing

Yields: 2 bowls
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Swap sweet potatoes with butternut squash or pumpkin
Use brown rice, barley, or couscous instead of quinoa
Substitute kale with spinach or Swiss chard
Add tofu, tempeh, or seitan for more protein
Change spice profiles with smoked paprika, za’atar, or cumin
Drizzle with tahini, peanut sauce, or vegan ranch

Storage/Reheating

Store in an airtight container in the fridge for up to 4 days
Microwave for 1–2 minutes to reheat, or warm in the oven at 350°F (175°C) for 5–8 minutes
Can be eaten cold for a refreshing lunch option
For freezing, store quinoa and roasted vegetables separately; add fresh greens after thawing

FAQs

1. Can I make this ahead of time?

Yes, you can prepare all the components in advance and store them in the fridge. Assemble when ready to eat.

2. Is this recipe gluten-free?

Yes, just make sure to use gluten-free soy sauce or substitute with tamari.

3. Can I substitute other vegetables?

Absolutely. Try carrots, cauliflower, Brussels sprouts, or zucchini.

4. What if I don’t like kale?

You can use spinach, Swiss chard, or any greens of your choice.

5. How spicy is this bowl?

It has a mild to medium heat from sriracha and chili powder. Adjust to your spice preference.

6. Can I use dry chickpeas instead of canned?

Yes. Cook them in advance before roasting. Make sure they’re tender before using.

7. Can I make this vegan if I wasn’t originally?

This recipe is already fully vegan as written.

8. What dressings go well with this bowl?

Tahini-lemon, peanut-lime, or hummus-based dressings pair well.

9. How do I get the chickpeas crunchy?

Dry them well before roasting, use a bit more oil, and roast slightly longer.

10. Can I eat this bowl cold?

Yes, it’s delicious cold and works great for packed lunches or picnics.

Conclusion

The roasted veggie quinoa bowl is a simple, nourishing meal that’s packed with flavor, texture, and nutrition. Whether you enjoy it hot or cold, it’s a reliable go-to for a filling lunch or quick dinner. Easy to customize, make ahead, and full of wholesome ingredients, this recipe is ideal for anyone looking to enjoy more plant-based meals without sacrificing taste or satisfaction.