Ingredients
- Sweet Potatoes: (2 large, peeled and cubed) – Offer a wonderful sweetness and creamy texture when roasted, packed with vitamin A and fiber.
- Broccoli Florets: (1 large head, cut into florets) – Roasts beautifully, becoming slightly charred and tender, a great source of vitamin C and antioxidants.
- Bell Peppers: (2, any color, seeded and chopped) – Add vibrant color and a slightly sweet flavor when roasted, rich in vitamins and flavor.
- Red Onion: (1 large, cut into wedges) – Roasting mellows its sharpness and brings out a sweet and savory flavor, adding depth to the bowl.
- Carrots: (3 large, peeled and chopped into rounds) – Sweeten and soften wonderfully when roasted, adding beta-carotene and texture.
- Zucchini: (2 medium, chopped into chunks) – Becomes tender and slightly sweet when roasted, adding a delicate flavor and moisture.
- Olive Oil: (4 tablespoons) – Essential for roasting, helps vegetables caramelize and prevents sticking, also a source of healthy fats.
- Dried Herbs: (2 teaspoons mixed, such as oregano, thyme, rosemary) – Enhance the flavor of the vegetables with earthy and aromatic notes.
- Garlic Powder: (1 teaspoon) – Adds a savory depth to the vegetables, complementing the roasted flavors.
- Salt and Black Pepper: (To taste) – Essential seasonings, enhance the natural flavors of the vegetables.
- Quinoa: (1 cup, uncooked) – A nutritious base for the bowls, provides protein and fiber, cooks quickly and has a slightly nutty flavor.
- Vegetable Broth or Water: (2 cups) – Used to cook the quinoa, adding flavor if using broth.
- Tahini Dressing: (For drizzling, store-bought or homemade) – Adds a creamy, nutty, and slightly tangy element, perfectly complementing the roasted vegetables.
- Optional Toppings: (Fresh parsley, chopped nuts, seeds, avocado slices, lemon wedges) – Enhance the bowls with fresh flavors, textures, and added nutrients.
Instructions
- Preheat Your Oven and Prepare Baking Sheets: Start by preheating your oven to 400°F (200°C). This high temperature is crucial for getting those beautifully caramelized and slightly crispy roasted vegetables. While the oven is heating, prepare two large baking sheets. Line them with parchment paper for easy cleanup and to prevent the vegetables from sticking, ensuring they roast rather than steam.
- Chop and Prep the Vegetables: Now it’s time to get your vegetables ready. Wash all your vegetables thoroughly. Peel the sweet potatoes and carrots, then chop them into bite-sized cubes or rounds, ensuring they are roughly the same size for even roasting. Cut the broccoli into florets, chop the bell peppers into chunks, and slice the red onion into wedges. For the zucchini, simply chop it into chunks. Uniformity in size is key to ensure all the vegetables cook at the same rate.
- Toss Vegetables with Olive Oil and Seasonings: In a large bowl, combine all the chopped vegetables: sweet potatoes, broccoli florets, bell peppers, red onion wedges, carrots, and zucchini. Drizzle 4 tablespoons of olive oil over the vegetables. Using your hands or a large spoon, toss the vegetables thoroughly to ensure they are evenly coated with the oil. This is important for caramelization and flavor development. Next, sprinkle the mixed dried herbs (oregano, thyme, rosemary), garlic powder, salt, and black pepper over the oiled vegetables. Toss again to distribute the seasonings evenly. Don’t be shy with the seasoning – it’s what will really make the flavors pop!
- Arrange Vegetables on Baking Sheets: Spread the seasoned vegetables in a single layer on the prepared baking sheets. Avoid overcrowding the pan, as this can cause the vegetables to steam instead of roast, resulting in less crispy and flavorful veggies. If necessary, use two baking sheets to ensure there’s enough space between the vegetables. Proper spacing allows for better air circulation and even roasting.
- Roast the Vegetables to Perfection: Place the baking sheets in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. About halfway through the roasting time, around 15 minutes in, take the baking sheets out of the oven and toss the vegetables with a spatula. This ensures even cooking and browning on all sides. Return the baking sheets to the oven and continue roasting until the vegetables are tender when pierced with a fork and have beautiful roasted edges. The roasting time may vary slightly depending on your oven and the size of your vegetable pieces, so keep an eye on them.
- Cook the Quinoa: While the vegetables are roasting, prepare the quinoa. Rinse 1 cup of uncooked quinoa in a fine-mesh sieve under cold water for a minute or two to remove any saponins, which can give it a bitter taste. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth (or water). Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is cooked through. Fluff the cooked quinoa with a fork and set aside.
- Assemble Your Roasted Veggie Bowls: Once the vegetables are roasted and the quinoa is cooked, it’s time to assemble your bowls. Divide the cooked quinoa evenly among bowls. Top the quinoa with generous portions of the roasted vegetables. Arrange them artfully for a visually appealing bowl.
- Drizzle with Tahini Dressing and Add Toppings: The final touch that brings everything together is the tahini dressing. Drizzle a generous amount of tahini dressing over the roasted vegetables and quinoa in each bowl. The creamy, nutty dressing perfectly complements the roasted flavors. For extra flavor, texture, and nutrients, add your optional toppings. Sprinkle with fresh parsley for freshness, chopped nuts or seeds for crunch and healthy fats, avocado slices for creaminess and healthy fats, and lemon wedges for a bright, citrusy finish.
- Serve and Enjoy Immediately: Serve your Healthy Vegetarian Roasted Veggie Bowls immediately while the vegetables are warm and the quinoa is fluffy. These bowls are delicious served warm, but they can also be enjoyed at room temperature or even cold, making them great for meal prep and lunches. Enjoy the vibrant flavors and textures of your wholesome and satisfying roasted veggie bowls!
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fiber: 12g
- Protein: 15g