These roasted vegetable and quinoa bowls are perfect for the make ahead lunch or dinner, making them the perfect option for meal prep! Pick your favorite protein to toss on top before eating!
Prep these for a quick, healthy and satisfying, grab-and-heat lunch. Plus, mix-up the veggies for whatever you have on hand, or what’s in-season (you would have to adjust cook times depending on the veggie).
Top with hummus, avocado, guacamole, lemon tahini dressing or anything else that sounds good to you!
How to make the veggie bowls:
Ingredients:
- 1 cup Quinoa
- 1 cup water or vegetable broth (I typically use water)
- 16 ounces frozen broccoli (you could use fresh as well!)
- 2 sweet potatoes
- 4-5 carrots
- 2 TBSP Extra virgin olive oil
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Optional- protein of choice
Directions:
Before cooking, preheat your oven to 425 degrees.
Quinoa–
Option 1: cook according to package directions
Option 2: Instant pot quinoa (my fav)
Roasted Veggies–
Wash and chop all veggies. (I like letting my veggies soak in an apple cider vinegar and water bath. Rinse and allow to air dry before storing.)
Line a large baking sheet with parchment paper. Pour the broccoli onto the baking sheet.
Add the chopped sweet potato and carrots. Drizzle olive oil over veggies and stir around (I usually use my hands to mix everything).
Add spices. I use salt, pepper and garlic powder.
Place in heated oven and set a timer for 15 minutes.
After 15 minutes, stir veggies and place back in the oven for another 15 minutes. Once your veggies have finished cooking, remove from the oven and allow to cool.
To assemble:
Once your quinoa and veggies have cooled, distribute into 6 storage containers. Refrigerate until you are ready to eat! (Add your favorite protein on top).
If you like meal prep, you will love these recipes-
Roasted Sweet Potatoes
Stuffed sweet potato with broccoli and black beans
Sweet potato lunch bowl
Quinoa salad with chickpeas
Enjoy, friends!
Roasted Vegetable and Quinoa Bowls
Ingredients
Quinoa
- 1 cup quinoa
- 1 1/4 cup water or broth
Roasted Vegetables
- 16 oz frozen broccoli (you could use fresh)
- 2 sweet potatoes
- 4-5 large carrots
- 2 tbsp olive oil (extra virgin)
- salt and pepper to taste
- 1/4 tsp garlic powder
Instructions
Quinoa
- rinse quinoa under water in a fine mesh strainer
- make the quinoa according to package directions OR follow instant pot directions
- Instant pot quinoa- pour quinoa and water (or broth) into the instant pot. Cover and move valve into "seal" position. High pressure cook for 3 minutes. Allow to natural release for 10 minutes. See details here.
Roasted Vegetables
- Preheat oven to 425 degrees F.
- Wash and chop sweet potatoes and carrots. Pour frozen broccoli onto a large baking sheet lined with parchment paper. Follow by adding chopped carrots and sweet potatoes. Drizzle olive oil over veggies and mix around. Add salt, pepper and garlic powder. Toss, trying to keep veggies in a single, spread out layer.
- Bake for 30 minutes, flipping halfway through. Remove from the oven and allow to cool.
Assemble bowls
- Distribute quinoa and roasted veggies into 6 storage containers. Refrigerate until ready to use.
Notes
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