Roasted vegetable quinoa bowl
Roasted Vegetable Quinoa Bowl
A simple dinner bowl with roasted vegetables, fluffy quinoa, and lentils for a steady plant-forward meal.
Plate guide
- Roasted vegetables Half the bowl
Roast cauliflower, bell pepper, and zucchini until tender and lightly caramelized.
- Quinoa base Quarter of the bowl
Use warm quinoa as the grain base so the bowl stays satisfying and easy to reheat.
- Lentils Quarter of the bowl
Add cooked lentils for texture and staying power, then finish with a bright lemon-herb spoonful.
Recipe
A flexible dinner recipe that comes together with one pan of vegetables, cooked quinoa, and a simple lemon finish.
Ingredients: 2 cups cauliflower florets, 1 red bell pepper, sliced, 1 zucchini, sliced, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 2 cups cooked quinoa, 1 cup cooked lentils, 2 tablespoons lemon juice, 2 tablespoons chopped parsley
- Roast the vegetables
Toss the cauliflower, bell pepper, and zucchini with olive oil, garlic powder, and oregano. Roast until tender and browned at the edges.
- Warm the base
Warm the quinoa and lentils, then divide them between bowls so they are ready for the vegetables.
- Build and finish
Top each bowl with the roasted vegetables and finish with lemon juice and chopped parsley before serving.
This recipe works well as a simple dinner template. Swap in any roasted vegetables you enjoy and use your favorite cooked grain to keep it easy through the week.
For leftovers, keep the lemon juice and parsley separate until serving so the bowl stays bright and fresh.
