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This is the ultimate nourish bowl. It’s comforting and flavorful and is perfect for lunch or dinner. You can meal prep this recipe or just make it in the moment. It’s delicious both ways! The sauce is also great. The base of it is tahini and fresh lemon juice, so it has a perfect zesty flavor that adds depth to the dish. You can also make this sauce for other dishes, use it as a veggie dipping sauce, or use it as a dressing.
PrintQuinoa Nourish Bowl
This plant-based meal is packed with color, flavor, and nutrients. You also have lots of wiggle room for what veggies you can choose. Be sure to read the notes at the bottom of the recipe!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Oven
Ingredients
Quinoa:
1 cup uncooked sprouted quinoa (I used the sprouted trim-color quinoa blend from TruRoots)
1 3/4 cup water
Pinch of salt
Roasted Veggies:
3 tablespoons olive oil
(About 10-12 cups veggies of choice) – here’s what I used:*
1 small broccoli crown, broken or cut into small-med florets
1 small cauliflower crown, broken or cut into small-med florets
1 medium zucchini, cut into 2” pieces
1 medium summer/yellow squash, cut into 2” pieces
2 rounded cups baby carrots**
1 cup halved brussels sprouts
Veggie Seasoning:
1 1/2 tsp dried basil
1 tsp garlic powder
1/8 tsp turmeric powder
1/4 tsp ground black pepper
Salt to taste
Additional toppings:
Leafy greens of choice
Red pepper flakes for spice (optional)
Instructions
- Preheat oven to 375°F and prepare the veggies by washing and cutting as instructed.
- Veggies: Place veggies in a large roasting pan (or two smaller ones). Toss with the olive oil and seasonings. Roast 30-35 minutes, stirring halfway through. Vegetables should be slightly browned on the edges and fork tender. It’s okay if the carrots aren’t completely soft (read note on them).
- Quinoa: In a medium pot, bring 1 ¾ cup water, a pinch of salt, and 1 cup quinoa to a boil, cover, reduce heat to low & simmer 15 mins. Turn off heat, remove cover, fluff with a fork. Then place the lid back on and let it steam for 5-10 minutes.
- Sauce: In a medium bowl, mix together all sauce ingredients thoroughly. Set aside.
- In individual bowls, serve quinoa with roasted veggies, a handful of greens, and drizzle with the sauce. Feel free to sprinkle with red pepper flakes for spice.
- Please leave feedback and your review if you made this recipe! Thanks!
Equipment
Buy Now →Notes
*If you use different veggies, just make sure quicker cooking veggies are cut larger and slower cooking veggies (starchy veggies like carrot, sweet potato, etc) are cut smaller. This way it all cooks evenly.
**You can cut the baby carrots in half if you want them more tender – although it’s great for them to still having a little bit of crunch because it adds texture to the bowl! I cut some of my larger ones in half, but prefer to keep the smaller ones whole.
Store: Keep leftovers in the refrigerator for up to 5 days in an airtight container.
Switch up the quinoa with farro, brown rice, wild rice, chickpeas, or lentils. Switch the veggies for whatever veggies you want. Have fun making different combos!
