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.After roasting the veggies to crisp, caramelized perfection, I got to thinking about a complementary sauce. I had been cooking with miso earlier in the day, so I naturally gravitated back to this funky, fermented paste to do the heavy lifting in an otherwise simple vinaigrette: rice vinegar, sesame oil, white miso paste, freshly grated ginger, and some ground turmeric to up the anti-inflammatory ante.
The bowl was missing protein, so I turned to my go-to pseudo-grain, quinoa, to fill in that nutrient gap. (Fun fact: quinoa is one of the few plant sources of all nine essential amino acids required to build and repair protein tissues in the body, making it a complete protein.)
Quinoa also happens to be a quick-cooking grain, which fit right into the whole “no-fuss dinner” concept I had percolating in my head. Pro tip: Once the quinoa finishes cooking, allow it to steam in the pan for an extra 5 to 10 minutes. This lets the quinoa absorb any remaining traces of liquid and plump up, making for fantastically fluffy grains with essentially no extra effort. So I combined the quinoa and roasted veggies in a bowl, drizzled some of that dynamite dressing overtop, and garnished the whole shebang in something crunchy (roasted chopped cashews) and something fresh (thinly sliced green onion).
And let me preface the next statement by saying that I throw together random grain bowls like this on the reg—at least 3 or 4 nights a week. They’re always tasty and enjoyable, but this grain bowl was next-level. I knew after the first bite that this combo was going to become a regular in my rotation, and that it deserved a permanent spot on the blog.
I even convinced my meat-and-potatoes-loving brother to give it a try and he proceeded to polish off almost a whole bowl himself. That was all the reassurance I needed.So, here it is: the grain bowl you 100% need in your life.
And If you give this recipe a try, be sure to tag #dishingouthealth on Instagram so I can see your beautiful creations. And if you have a chance, come back and comment below and rate the recipe—it helps tremendously in terms of web searches! Cheers, friends.
- 4 cups broccoli florets
- 2 portobello mushroom caps, thinly sliced
- ½ red onion, cut into 1-inch pieces
- 2 Tbsp. olive oil
- 1 tsp. kosher salt, divided
- ½ tsp. freshly ground black pepper
- 1 cup dry white quinoa
- 3 Tbsp. unseasoned rice vinegar
- 2 Tbsp. sesame oil (not toasted)
- 1 Tbsp. white miso paste
- 1 tsp. ground turmeric
- ½ tsp. freshly grated ginger
- ⅓ cup roasted chopped cashews
- Optional garnish: thinly sliced green onion, sesame seeds
- Preheat oven to 425°F. Spread broccoli, mushroom caps, and red onion on a large rimmed baking sheet. Toss with olive oil, ½ tsp. of the salt, and black pepper. Bake for 23 to 27 minutes, tossing once halfway through.
- While veggies roast, prepare quinoa by combining quinoa with 2 cups water and remaining ½ tsp salt in a saucepan. Bring mixture to a boil, reduce to a simmer, cover and cook until water is absorbed, about 12 to 15 minutes. Remove from heat and let steam, covered, 5 additional minutes. Fluff with a fork.
- Whisk vinegar, sesame oil, miso, turmeric, and ginger in a small bowl until smooth.
- Divide quinoa and veggies evenly into each of 3 or 4 bowls. Drizzle miso-turmeric dressing overtop. Garnish with cashews and green onion, if desired.