A Hearty, Nutritious Meal Prep Recipe
- Great recipe to meal prep for lunches all week long!
- Easily add protein like rotisserie chicken or salmon
- Quick to grab on your way out the door
- Customize everyone’s bowl with the veggies they love!
- Variety of colors, textures, and flavors
- Hearty and filling, yet light-tasting
- Packed with nutrients, good fats, and protein
Love quinoa? Try the savory quinoa breakfast bowl, Crock Pot Mexican casserole with quinoa, and strawberry quinoa salad with feta.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Love this recipe, this is my third time making it, it’s great for meal prepping my lunches for the week. Thank you!” – Caryn
Ingredients You’ll Need
- Water: Can substitute with vegetable broth or bone broth
- Quinoa, sweet potatoes, onion, broccoli florets, cauliflower florets, red bell pepper, chickpeas, olive oil, kosher salt, black pepper, garlic powder, and garlic hummus
How to Make Roasted Vegetable Quinoa Bowls
- Season vegetables: Combine the veggies, chickpeas, olive oil, sea salt, pepper and garlic powder in a bowl.
- Roast veggies: Roast in the oven at 425°F for 35-45 minutes, stirring every 15 minutes.
- Cook the quinoa: While vegetables are roasting, boil the quinoa. Turn heat down and simmer on medium-low for approximately 15 minutes.
- Serve: Divide quinoa evenly into dishes and top with veggies, cilantro, hummus, and dressing.
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Roasted Vegetable Quinoa Bowls
These roasted vegetable quinoa bowls are packed with sweet potatoes, chickpeas, broccoli, and cauliflower—all tossed in spices and served with fluffy quinoa and creamy garlic hummus. A healthy, easy, and satisfying plant-based meal!
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Servings: 5
Ingredients
- 1 1/4 cups uncooked quinoa
- 4 cups water vegetable broth or bone broth
- 2 sweet potatoes peeled and diced
- 1 small onion chopped
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1 red bell pepper diced
- 1 (15oz) can chickpeas drained and rinsed
- 2-3 Tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 5-8 Tablespoons garlic hummus
- Cilantro, parsley, or salad dressing for serving
Instructions
- Preheat oven to 425°F. Grease a large sheet pan lightly with a drizzle of olive oil.
- In a large mixing bowl, combine the sweet potatoes, chickpeas, onion, cauliflower and broccoli with olive oil, sea salt, black pepper and garlic powder. Spread the vegetables out onto the prepared pan in an even layer. Roast in the oven for 35-45 minutes, stirring every 15 minutes.2 sweet potatoes, 1 small onion, 3 cups broccoli florets, 3 cups cauliflower florets, 1 red bell pepper, 1 (15oz) can chickpeas, 2-3 Tablespoons olive oil, 1 teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder
- While vegetables are roasting, bring the water, veggie broth or bone broth to a boil in a medium saucepan with the quinoa. Turn heat down and simmer on medium-low for approximately 15 minutes.1 1/4 cups uncooked quinoa, 4 cups water
- Divide quinoa evenly into dishes and topped with veggies when they’re done cooking. Top with cilantro and 1-2 tablespoons of garlic hummus.5-8 Tablespoons garlic hummus, Cilantro, parsley, or salad dressing
- Drizzle with your favorite salad dressing if desired or make homemade herb vinaigrette, chipotle vinaigrette, or basil pesto.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Veggie Swaps: Use any veggies you have on hand like zucchini, mushrooms, or brussels sprouts.
Meal Prep Friendly: Store in airtight containers in the fridge for up to 4 days.
Add Protein: For extra protein, top with grilled chicken breast, over medium eggs, roasted tofu, or grilled salmon.
Quinoa Tip: Rinse quinoa before cooking to remove bitterness.
Make it Saucy: Add dressing or swap hummus for fresh herb vinaigrette, pesto, vegan pesto, or green goddess dressing for a flavor twist.
Roasting Tip: Don’t overcrowd the pan—use two sheet pans if needed for crispier veggies.
Nutrition
Serving: 1bowl | Calories: 493kcal | Carbohydrates: 80g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 623mg | Fiber: 16g | Sugar: 12g | Vitamin A: 13944IU | Vitamin C: 112mg | Calcium: 145mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Variations
- Lay the bowl on a bed of kale and add the dressing from this Green Goddess Chicken with Roasted Vegetables to make it a salad.
- Cook the quinoa in bone broth to add more protein.
- Add baked chicken, grilled chicken, rotisserie chicken, or grilled salmon on stop.
- Use different veggies such as roasted butternut squash, brussels sprouts, or zucchini.
Storage and Reheating
Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheating: Reheat in the microwave for increments of 30 seconds. Add a small amount of water to the bowl before heating to soften the quinoa.
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Love this recipe, this is my third time making it, it’s great for meal prepping my lunches for the week. Thank you!
Thanks so much!!
This isn’t very well written or instructed. Except for the Ingredients list, the recipe itself says nothing about the bell peppers and the instructions direct you to mix ALL the veggies together, yet the photo of the dish has the broccoli and cauliflower separate from the rest.
where can I find nutritional information?
To the person who asked about nutritional information: assuming 4 servings and each person eats 1/2 cup of cooked quinoa then each serving is 483 calories (15g fat, 16.5g protein, 73g carbs, 19g fiber). That assumes you eat everything except only half of the quinoa called for in the recipe. The recipe makes enough quinoa for each person to eat a full cup of it which adds 132 calories per person and brings the total calories to 615 per serving.
We use vegetable broth. Tzatziki is an excellent addition.
There’s so many different colours and flavours in this it would make a brilliant lunch!