This easy vegan roasted veggie quinoa bowl is loaded with mixed greens, quinoa, and roasted vegetables. It’s the perfect filling meal for lunch or dinner. Best of all, you can get creative and customize your bowl by using your favorite vegetables or salad dressing.
What is Quinoa
Quinoa, also called a super grain, is a protein-filled fiber, vitamin, and mineral-rich superfood. Quinoa kernels are the seeds of the Chenopodium quinoa plant. This plant is indigenous to Peru and is the cousin of beets, chard, and spinach. Quinoa is naturally gluten-free and it’s soft, and fluffy when cooked. Quinoa is usually used as a substitute for rice, and its taste is often compared to brown rice as it is slightly nutty.
What Is Zucchini?
Though zucchini is often served as a vegetable, it is an immature fruit belonging to the Cucurbitaceae species. Zucchini is picked before it reaches maturation and can vary in color from a dark green color to a yellow shade. Like yellow squash, zucchini is a variety of summer squash, and it’s related to cucumbers and gourds. Unlike some vegetables, the entire zucchini is edible. Its seeds, skin, and flesh are rich sources of phytonutrients. Phytonutrients or phytochemicals can potentially act as antioxidants. Epidemiological and animal studies imply that eating fruits and vegetables consistently and whole grains such as quinoa decreases the risk of several diseases associated with oxidative damage.
Vegan Roasted Vegetable Quinoa Bowl
4
servings10
minutes45
minutes339
kcal55
minutesServed on a layer of mixed greens, steamed quinoa, and roasted vegetables, make the perfect week-night vegan dinner!
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Ingredients
- For the roasted vegetables:
1 large zucchini sliced into 1/2-inch rounds, diagonally
2 yellow summer squash cut into 1/2-inch rounds, diagonally
1 head cauliflower sliced into florets
1 yellow bell pepper cut into 1/2-inch pieces
2 tablespoons olive oil
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon black pepper
- For the quinoa:
1 tablespoon olive oil
1 small onion finely diced
1 cup quinoa
1 cup water
3/4 cup low-sodium vegetable broth
- For the roasted vegetable quinoa bowl:
4 cups mixed greens
Directions
- Program your oven to 450°F.
- Place the zucchini, summer squash, cauliflower, bell pepper, olive oil, Italian seasoning, garlic powder, onion powder, sea salt, and pepper into a bowl and toss to combine.
- Spread the vegetable medley onto a non-stick cookie sheet in an even layer and roast the vegetables for 10 minutes.
- Turn the roasted vegetables over and cook them for an additional 10 minutes until tender.
- To make the quinoa, place the quinoa into a fine-mesh sieve and rinse it under running water for 30 seconds-1 minute and drain the quinoa.
- Place the olive oil into a pot and place it over medium-high heat; add the onions and saute for 2-3 minutes until translucent.
- Stir in the quinoa and cook it for 1 minute, then add the water and vegetable broth and allow the quinoa to come to a boil.
- Cover the quinoa, decrease the heat to medium-low and allow it to cook for 15 minutes.
- Remove the steamed quinoa from the heat, sit for 10 minutes, and then fluff it with a fork.
- Divide the mixed greens between 4 bowls, add the quinoa, and top with the roasted vegetables.
Notes
- NUTRITION INFO Calories: 339 | Carbohydrates: 44.9g |Protein: 11.4g | Fat: 14.6g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 583mg | Potassium: 971mg | Sugar: 7.8g | Vitamin D: 0mg | Calcium: 132mg | Iron: 6mg
- NUTRITIONAL INFO DISCLAIMER: The nutritional values presented above are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on foodandmoodcreations.com should only be used as a general guideline.
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