Roasted Veggie Quinoa Bowls with Miso-Turmeric Vinaigrette

5 from 5 votes
Jump to RecipePrint

This post may contain affiliate links. Please read our disclosure policy.

Roasted veggie quinoa bowls with miso-turmeric vinaigrette are full of anti-inflammatory and antioxidant-rich ingredients. Vegan, gluten free, and perfect for make-ahead meals.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Roasted veggie quinoa bowl in a white bowl on top of a wooden serving tray.

Why You’ll Love these Veggie Quinoa Bowls

These are the type of bowls that make you feel good from the inside out.

Much like my reader-favorite Roasted Veggie Glow Bowls, this lineup is at once nutritious and SO delicious.

It’s filled with ingredients that support immunity and gut health (which, are really one in the same).

When I’m craving a feel-good, fill-you-up meal, the combination of roasted veggies, protein-rich grains, and a dynamite sauce always fits the bill.

In addition to miso paste, the dressing also includes rice vinegar, sesame oil, ginger, and ground turmeric to up the anti-inflammatory ante.

Even though this bowl is vegan, it does include a decent punch of protein from the quinoa. (Fun fact: quinoa is one of the few plant sources of all nine essential amino acids, making it a complete protein.)

These quinoa bowls are meal prep friendly (just like these Teriyaki Cauliflower Power Bowls) and perfect for busy weekdays.

And if you’re craving more recipes like this, check out my Chickpea Quinoa Bowls next.

The Ingredients

Recipe ingredients in separate bowls with labels on a wooden platter.
  • Quinoa: A quick-cooking pseudo-seed that’s rich in fiber and protein. 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.
  • Broccoli: Use both the broccoli florets and stems here. The stems are a great source of prebiotic fiber.
  • Mushrooms: I love the meatiness of portobello mushrooms, however any variety will work.
  • Red Onion: Roasting red onion lessens its bite and amplifies its sweetness.
  • Miso: A fermented soybean paste and secret weapon for adding worlds of savory depth to the eggplant. Look for either white or sweet miso paste, which aren’t quite as intense as the darker varieties.
  • Turmeric: Known for its anti-inflammatory properties, turmeric adds earthy flavor and a bright hue to the sauce.
  • Rice Vinegar: Less punchy than other varieties of vinegars.
  • Sesame Oil: Look for toasted sesame oil, which is darker in color with a nuttier flavor.
  • Garnishes: I love something crunchy (such as roasted nuts or sesame seeds) along with a fresh herbs or green onion.

For a full list of recipe ingredients and quantities, see the recipe card below.

Substitutions and Additions:

  • Add Meat: The best two proteins for these bowls are chicken and tofu. Prepare them any way you prefer!
  • Use Different Veggies: In place of (or in addition to) the current veggie lineup, bell peppers, zucchini, and cauliflower are all delicious in these bowls.
  • Add Sweet Potato: Roasted chunks of sweet potato are a fantastic addition. They make the bowls even heartier and more filling.

Step-by-Step Instructions

Step 1: Roast the veggies on a large rimmed baking sheet, tossing once midway through, until tender.

A sheet pan of veggies (broccoli, mushrooms, and onion) roasting until soft.

Step 2: Prepare quinoa by combining grains with 2 cups of broth in a saucepan. Bring mixture to a boil, reduce to a simmer, cover and cook until liquid is absorbed, about 15 minutes. Remove from heat and let steam, covered, 5 additional minutes; fluff with a fork.

Step 3: Prepare Miso-Turmeric Vinaigrette by whisking vinegar, orange juice, oil, miso, turmeric, and ginger in a small bowl until smooth.

Miso-turmeric dressing being mixed in a white bowl, and quinoa being cooked in a small saucepan.

Step 4: Assemble bowls by dividing quinoa evenly between four bowls, and topping with veggies and dressing. Garnish with nuts and/or fresh herbs.

Recipe FAQ

What is the Ratio of Quinoa to Water?

The basic ratio is 1 cup quinoa to 2 cups liquid. You can use water (season it with a pinch of salt), or any kind of broth (my go-to is vegetable broth or chicken broth.

Do you Eat Quinoa Bowls Cold?

You can enjoy quinoa hot, cold, or closer to room temperature. I prefer bowls like this either warm or at room temperature.

Why is my Quinoa Soggy and Not Fluffy?

In order to avoid soggy quinoa, allow it to steam in the pot after it finishes cooking 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.

Does Quinoa Need to be Rinsed before Cooking?

Rinsing quinoa is a good idea because it removes the grain’s natural coating, called saponin, which can make it taste bitter or soapy. 

Make-Ahead and Storage Tips:

  • Make-Ahead: The dressing can be mixed 1 to 2 days ahead. Store in a jar or airtight container until ready to use.
  • Store: These bowls will last up to 5 days in the refrigerator. If you plan on reheating the bowls, store the dressing separately, and drizzle it over the bowls after they are warm. Otherwise, you can enjoy the bowls chilled or closer to room temperature.
Roasted Veggie Quinoa Bowls topped with miso-turmeric dressing in a white serving bowl.

More Quinoa Bowl Recipes to Try:

And If you give this recipe a try, be sure to tag #dishingouthealth on Instagram so I can see your beautiful creations. Additionally, please take a moment to leave a rating and review!

5 from 5 votes

Roasted Veggie Quinoa Bowls (Vegan)

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.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3

Equipment

  • Large rimmed baking sheet
  • Small saucepan with lid

Ingredients  

  • 4 cups broccoli florets
  • 2 portobello mushroom caps, thinly sliced
  • 1/2 red onion, cut into segments
  • 2 to 3 Tbsp. extra-virgin olive oil for roasting
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 3/4 cup dry quinoa
  • 1 1/2 cups vegetable broth (or water)
  • Optional garnishes: sliced green onion and sesame seeds

Miso-Turmeric Vinaigrette

  • 1 Tbsp. white miso paste
  • 2 Tbsp. seasoned rice vinegar
  • 2 Tbsp. fresh orange juice
  • 2 Tbsp. neutral oil (such as avocado or grapeseed oil)
  • 1 Tbsp. toasted sesame oil
  • 1/2 tsp. freshly grated ginger
  • 1/2 tsp. ground turmeric
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat oven to 425°F. Spread broccoli, mushrooms, and red onion on a large rimmed baking sheet. Toss with olive oil, salt, and black pepper. Roast for 25 minutes, until tender.
  • Meanwhile, prepare quinoa by combining quinoa with broth (or water with a pinch of salt) in a small saucepan. Bring mixture to a boil, reduce to a simmer, cover and cook until liquid is absorbed, about 12 to 15 minutes. Remove from heat and let steam, covered, 5 additional minutes; fluff with a fork.
  • Prepare Miso-Turmeric Vinaigrette by combining miso and vinegar in a small bowl; whisk until smooth. Add remaining dressing ingredients and mix well to combine.
  • Divide quinoa and veggies evenly into 3 bowls and spoon Miso-Turmeric Vinaigrette overtop. Garnish with sliced green onion and sesame seeds, if desired.

Notes

  • Make-Ahead: The dressing can be mixed 1 to 2 days ahead. Store in a jar or airtight container until ready to use.
  • Store: These bowls will last up to 5 days in the refrigerator. If you plan on reheating the bowls, store the dressing separately, and drizzle it over the bowls once they are warm. Otherwise, you can enjoy the bowls chilled or closer to room temperature.

Nutrition

Serving: 1bowl | Calories: 433kcal | Carbohydrates: 44g | Protein: 12g | Fat: 26g | Saturated Fat: 3g | Sodium: 850mg | Fiber: 7g | Sugar: 6g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
24K Shares

You May Also Like

5 from 5 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. Faith says:

    Is there something I can substitute the sesame oil for? I have a sesame allergy.

  2. Kelsey says:

    I made Hess last night and they were delicious! Why do you say to use sesame oil NOT toasted?

  3. Lee Quaife says:

    5 stars
    Made this last night and we LOVED it. Sharing this with a few friends 🙂 Thank you!

  4. Alyssa says:

    5 stars
    already made this twice!! One of my new favorites thank you!

  5. Margaret says:

    Can you pls provide nutritional info for s serving if you divide it into 4 portions?
    Thx