Roasted veggie quinoa bowls with miso-turmeric vinaigrette are full of anti-inflammatory and probiotic-rich ingredients. Perfect for make-ahead lunches and easy weeknight dinners. Firstly, 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, with nothing prepared that could compose a real meal). I wanted something simple and veg-heavy after grazing on one-too-many snacks all day.
So, after surveying my produce drawer for veggies that still looked half alive, I landed on a random head of broccoli, portobello mushrooms, and half a red onion. And they turned out being everything I needed.
How To Make A Grain Bowl:
I started by roasting the veggies to crisp, caramelized perfection. Secondly, I got to thinking about a complementary sauce. I had been cooking with miso earlier in the day, so I naturally gravitated towards this funky, fermented paste to do the heavy lifting. In addition to the miso, the dressing also included rice vinegar, sesame oil, ginger, and ground turmeric to up the anti-inflammatory ante.
However, 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, therefore making it a complete protein.)
Additionally, quinoa 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 lastly, garnished it with something crunchy (roasted chopped cashews) and fresh (thinly sliced green onion).
Now 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, however this one 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.
Moreover, I convinced my meat-and-potato-loving brother to give it a try and he proceeded to polish off almost a whole bowl himself, which 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. Additionally, if you have time to come back and comment below and rate the recipe, it helps tremendously in terms of web searches!
- 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.
- Meanwhile, 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.
- Prepare sauce by whisking 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 and spoon miso-turmeric dressing overtop. Garnish with cashews and green onion, if desired.