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Easy 5-Star Roasted Veggie & Quinoa Bowls

roasted vegetable quinoa bowl with broccoli and feta cheese
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These Easy 5-Star Roasted Veggie & Quinoa Bowls bring together caramelized Brussels sprouts, tender sweet potatoes, and roasted peppers over fluffy quinoa — all finished with a creamy lemon-garlic sauce. A simple, gluten-free, family-friendly meal perfect for weeknights or make-ahead lunches.

Ingredients

Scale

For the Bowls:

  • 1 cup uncooked quinoa, rinsed

  • 2 cups water or low-sodium vegetable broth

  • 1 large sweet potato, peeled and diced

  • 2 cups Brussels sprouts, trimmed and halved

  • 1 red bell pepper, sliced

  • 2 tbsp olive oil

  • ½ tsp salt

  • ¼ tsp black pepper

For the Creamy Dressing:

  • ½ cup plain Greek yogurt (or dairy-free yogurt)

  • 1 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 small clove garlic, minced

  • Salt and pepper to taste

Optional Garnishes:

  • Fresh parsley or cilantro, chopped

  • Crumbled feta or dairy-free cheese

Instructions

Step 1: Cook the Quinoa

  1. Rinse quinoa under cold water.

  2. In a medium saucepan, combine quinoa and water (or broth).

  3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

  4. Remove from heat and fluff with a fork.

Step 2: Prep the Vegetables

  1. Preheat oven to 425°F (220°C).

  2. Toss diced sweet potatoes, halved Brussels sprouts, and sliced peppers with olive oil, salt, and pepper in a large bowl.

  3. Spread evenly on a parchment-lined baking sheet, giving each piece space to roast evenly.

Step 3: Roast to Perfection

  1. Roast vegetables for 25–30 minutes, flipping halfway through.

  2. Remove when edges are golden and slightly charred.

Step 4: Make the Dressing

  1. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper until smooth.

  2. Adjust seasoning to taste.

Step 5: Assemble the Bowls

 

  1. Divide quinoa into serving bowls.

  2. Top with roasted vegetables.

  3. Drizzle with creamy dressing and sprinkle with fresh herbs or feta before serving.

Notes

  • To make dairy-free, use a plant-based yogurt or tahini sauce.

  • Store leftovers in airtight containers up to 4 days.

  • Great for meal prep — keep dressing separate until serving.

 

  • Add chickpeas, tofu, or grilled chicken for extra protein.

Find it online: https://www.tastysavvy.com/5-star-roasted-veggie-quinoa-bowls/