How to Make Rainbow Roasted Veggie Quinoa Bowls

Optimize Vegetable Roasting

Achieve ideal caramelization while maintaining vibrant colors and nutrients.

Perfect the Rainbow Assembly

Arrange components strategically for maximum visual impact and flavor combinations.

Balance the Tahini Sauce

Create optimal consistency and flavor profile to complement the vegetables.

Layer for Textural Harmony

Combine elements for perfect contrast between soft, crunchy, and creamy components.

Baking Tips

For meal prep, prepare all components separately and store in airtight containers in the refrigerator for up to 4 days. Add avocado and dressing just before serving.

Keep the vegetables separated by color during roasting for the most vibrant presentation.

For a time-saving option, roast vegetables and cook quinoa up to 3 days ahead of assembly.

Add different proteins like tofu, tempeh, or edamame instead of chickpeas if preferred.

For a lower-carb version, serve over cauliflower rice or mixed greens instead of quinoa.

Experiment with seasonal vegetables to create different rainbow combinations throughout the year.

For extra flavor, add fresh herbs like cilantro, mint, or dill to the finished bowls.

Rainbow Roasted Veggie Quinoa Bowl

Name: Rainbow Roasted Veggie Quinoa Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Plant-Based, Healthy
Ingredients: For the roasted vegetables:; 1 medium red bell pepper, sliced into strips; 1 medium orange bell pepper, sliced into strips; 2 medium yellow squash, sliced into half-moons; 1 medium zucchini, sliced into half-moons; 1 cup cherry tomatoes, halved; 1 small red onion, sliced into wedges; 1 small purple eggplant, diced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried basil; 1 teaspoon dried oregano; Salt and freshly ground black pepper to taste; For the quinoa:; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1/4 teaspoon salt; Juice of 1/2 lemon; 2 tablespoons fresh parsley, chopped; For the protein component:; 1 can (15 oz) chickpeas, drained and rinsed; 1 tablespoon olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon salt; For the tahini-lemon sauce:; 1/4 cup tahini; 2 tablespoons fresh lemon juice; 1 clove garlic, minced; 2-3 tablespoons water

This vibrant bowl features a colorful array of roasted vegetables arranged over fluffy quinoa and drizzled with a zesty tahini-lemon sauce. Each component brings its own nutritional benefits and flavors, creating a meal that's as beautiful as it is nourishing and satisfying.

Prep Time

20 Minutes

Cook Time

30 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

For the roasted vegetables:

1 medium red bell pepper, sliced into strips

1 medium orange bell pepper, sliced into strips

2 medium yellow squash, sliced into half-moons

1 medium zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

1 small red onion, sliced into wedges

1 small purple eggplant, diced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

For the quinoa:

1 cup quinoa, rinsed

2 cups vegetable broth

1/4 teaspoon salt

Juice of 1/2 lemon

2 tablespoons fresh parsley, chopped

For the protein component:

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon salt

For the tahini-lemon sauce:

1/4 cup tahini

2 tablespoons fresh lemon juice

1 clove garlic, minced

2-3 tablespoons water

1 tablespoon maple syrup

1/4 teaspoon salt

Pinch of cayenne pepper (optional)

For garnish:

1 avocado, sliced

1/4 cup mixed microgreens

2 tablespoons pumpkin seeds

Lemon wedges

Red pepper flakes (optional)

Instructions

Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.

In a large bowl, combine all vegetables for roasting. Drizzle with olive oil and sprinkle with garlic powder, dried basil, dried oregano, salt, and pepper. Toss until evenly coated.

Spread vegetables in a single layer across the two baking sheets, arranging them by color if desired for visual appeal. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and beginning to caramelize at the edges.

While vegetables are roasting, prepare the quinoa. In a medium saucepan, combine quinoa, vegetable broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

Remove quinoa from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in lemon juice and chopped parsley.

For the chickpeas, toss them with olive oil, cumin, paprika, and salt in a bowl. Either add them to the vegetable roasting pan for the last 15 minutes of cooking time, or heat them in a skillet over medium heat for 5-7 minutes until warmed through and lightly crisp.

Make the tahini-lemon sauce: In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, salt, and cayenne pepper (if using). Gradually add water, 1 tablespoon at a time, until you reach a pourable consistency.

To assemble the bowls: Divide the quinoa among four bowls. Arrange the roasted vegetables on top in a rainbow pattern. Add a portion of chickpeas to each bowl.

Top each bowl with sliced avocado, microgreens, and pumpkin seeds. Drizzle generously with tahini-lemon sauce.

Serve with lemon wedges and a sprinkle of red pepper flakes if desired.

Rainbow Roasted Veggie Quinoa Bowl

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Rainbow Roasted Veggie Quinoa Bowls

Rainbow Roasted Veggie Quinoa Bowl

Ingredients

Instructions