Roasted Vegetable Quinoa Bowls

roasted veggie quinoa bowl ingredients in a white bowl on the table with a fork in it

Roasted Vegetable Quinoa Bowls

5 from 4 votes

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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Prep Time20

Cook Time45

Total Time1 5

Servings:

Author: Molly Thompson

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 vegetables 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.

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

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