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Quinoa Nourish Bowl

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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!

Ingredients

Units Scale

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)

Homemade Lemon Tahini Sauce

Instructions

  1. Preheat oven to 375°F and prepare the veggies by washing and cutting as instructed.
  2. 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).
  3. 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.
  4. Sauce: In a medium bowl, mix together all sauce ingredients thoroughly. Set aside.
  5. 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.
  6. Please leave feedback and your review if you made this recipe! Thanks!

Equipment

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!

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