Roasted Vegetable Quinoa Bowl with Green Herb Dressing
In short: Fluffy quinoa topped with roasted sweet potato, broccoli and white beans, finished with a bright parsley and basil dressing and pumpkin seeds. It takes about 1 h in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 600 kcal
A grain bowl works best when each part has its own character, and this one balances sweet roasted potato, charred broccoli, creamy white beans and nutty quinoa. A fresh dressing of parsley, basil, lemon and garlic ties them together. The components keep well in the fridge for four days, so you can cook once and assemble lunches all week. The dressing doubles as a sauce for pasta or grilled vegetables.
Instructions
- Heat the oven to 220°C (425°F). Toss the sweet potatoes and onion with 2 tablespoons of the oil, the paprika and 1/2 teaspoon of the salt. Spread them on a large baking sheet and roast for 15 minutes.
- Toss the broccoli and beans with the remaining tablespoon of oil and 1/4 teaspoon of salt. Add them to the tray and roast for 15 to 18 minutes more, until the sweet potato is tender and the broccoli is charred.
- Meanwhile, put the quinoa, water and the remaining 1/4 teaspoon of salt in a pan. Bring to a boil, cover, reduce the heat to low and cook for 15 minutes. Rest, covered, for 5 minutes, then fluff with a fork.
- Blend the parsley, basil, oil, lemon juice, garlic, water and salt until almost smooth, adding more water if it is too thick.
- Divide the quinoa among four bowls and arrange the roasted vegetables and beans on top.
- Drizzle with the green dressing and scatter with the pumpkin seeds.
Tips
- Rinse quinoa well under cold running water to remove its natural coating, which tastes bitter or soapy if left on.
- Swap in any roasting vegetables: cauliflower, carrots, zucchini or beets all work. Stir leftover dressing into hummus or mashed white beans for a spread.
Questions and answers
How do I meal prep quinoa bowls?
Store the quinoa, roasted vegetables and dressing in separate containers for up to 4 days. Assemble and reheat in the microwave, adding the dressing after heating.
Can I use brown rice or farro instead of quinoa?
Yes. Cook the grain according to the packet and use the same quantity. Note that farro contains gluten, so the bowl would no longer be gluten-free.
Can the dressing be frozen?
Yes, freeze it in an ice cube tray for up to 3 months. Thaw a few cubes at room temperature and stir to recombine.
How long does it take to make Roasted Vegetable Quinoa Bowl with Green Herb Dressing?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Roasted Vegetable Quinoa Bowl with Green Herb Dressing?
About 600 kcal per serving, with 17 g of protein, 76 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 76 g |
| Fat | 26 g |
| Fiber | 15 g |
| Sugar | 14 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
