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Roasted Veggie Quinoa Bowls with Miso-Turmeric Dressing

Roasted Veggie Quinoa Bowls

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.
Course Grain Bowl, Vegetarian
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 280kcal


  • 4 cups broccoli florets
  • 2 portobello mushroom caps thinly sliced
  • ½ red onion cut into 1-inch pieces
  • 2 Tbsp. olive oil
  • 1 tsp. salt divided
  • ½ tsp. black pepper
  • 1 cup dry quinoa
  • 2 Tbsp. unseasoned rice vinegar
  • 2 Tbsp. sesame oil not toasted
  • ½ tsp. freshly grated ginger
  • 2 tsp. white miso paste
  • ¼ tsp. ground turmeric
  • cup roasted chopped cashews
  • Optional garnish: sliced green onion sesame seeds


  • Preheat oven to 425°F. Spread broccoli, mushrooms, and red onion on a large rimmed baking sheet. Toss with 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 teaspoon salt in a saucepan. Bring mixture to a boil, reduce to a simmer, cover and cook until water is absorbed, about 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.


Serving: 1g | Calories: 280kcal | Carbohydrates: 23g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Sodium: 860mg | Fiber: 5g | Sugar: 3g