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Roasted Veggie Quinoa Bowls (Vegan)
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5 from 6 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 Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Grain Bowl, Vegetarian
Cuisine: American
Diet: Vegan
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

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