Roasted veggie quinoa bowls with miso-turmeric vinaigrette feature a full cast of good-for-you ingredients like broccoli, mushrooms, and whole-grains with an anti-inflammatory and probiotic-rich dressing. Perfect for make-ahead lunches and easy weeknight dinners. 
Let me set the scene on the birth of these bowls:
It was a Wednesday evening and I had been cooking and recipe testing all day (yet still with nothing prepared that could actually compose a meal). I wanted something simple and veg-heavy after grazing on one-too-many energy bites and fistfuls of trail-mix all day (pretty sure there was a random sweet potato with almond butter in the mix, too).
So after surveying my produce drawer for some veggies that still looked half alive, I landed on a random head of broccoli, two portobello caps, and half a red onion. Perfect! Done! Let’s do this.
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I'm Jamie - A Registered Dietitian, recipe developer, and full-fledged foodie inspiring you to live deliciously. 