Roasted Veggie Quinoa Bowl with Lemon Garlic Dressing

This vibrant roasted veggie quinoa bowl comes together easily with roasted sweet potato and cauliflower, fresh spinach and avocado, quinoa, and a tangy lemon garlic dressing. So nutritious and satisfying and a great option for make-ahead meal prep lunches!

Hearty Veggie Grain Bowl

This hearty roasted veggie quinoa bowl recipe is one of my go-to easy meal prep lunches. The lemon garlic dressing is light and fresh and only requires 5 ingredients!

January is the perfect time to get back into a healthy routine after the holidays. I try to make an effort to squeeze in food prepping on Sundays which usually includes roasting up some seasonal veggies, whipping up a batch of homemade dressing, and making a pot of quinoa or rice to have on hand. Then I just quickly assemble a veggie bowl or salad and enjoy fresh nutrient-packed lunches (and dinners) throughout the week.

For this veggie bowl recipe, cauliflower and sweet potato are roasted and seasoned with a savory blend of herbs and spices and paired with creamy avocado slices, a garlicky lemony dressing, crunchy toasted pepitas, and then rounded out with some greens (spinach) and grains (quinoa).

The seasoning I like to use is made by Borsari, their Savory Blend includes garlic, thyme, and a hint of lavender for a bit of a unique flavor profile. I highly recommend it for seasoning roasted vegetables but if you don’t have it, I’ll show you how you can easily make your own blend with some salt, garlic powder, dried basil, thyme, rosemary, pepper, and nutmeg. Or simply seasoning the veggies with garlic powder, salt, and pepper works just great!

For more fresh and flavorful fall salad ideas check out our arugula apple salad with cheddar and pecans, roasted carrot and parsnip salad with citrus dressing and our spinach gorgonzola salad with pear and pomegranate.

Preparation Tips

A few tips before you get started:

Make-ahead. Roast the cauliflower and sweet potatoes, prepare the dressing, and cook the quinoa in advance. They will keep well in separate containers in the refrigerator for 3 to 4 days. The dressing should last up to a week.

Assembly is easy. When ready just place all the ingredients in the bowls and drizzle with the dressing.

Leftovers. If you plan on leftovers do not slice all of the avocado or add the dressing/spinach/pepitas until you plan to serve. You can reheat the quinoa and veggies in the microwave until just warm and then assemble the bowl.

Extra dressing. The recipe yields about 1/3 cup of dressing so there might be leftovers. Use it up on a simple green salad or some roasted asparagus or broccoli.

Step-by-Step Instructions

Step 1: Roast the veggies

Place the chopped cauliflower and sweet potato on two separate baking sheets lined with parchment paper.

Drizzle with the avocado oil and the Borsari seasoning. Toss together to coat (I just use my hands to thoroughly coat the vegetables in the oil and seasonings).

After that, space the vegetables evenly apart on the sheets, don’t crowd them. This results in more even cooking and browning.

Now you are ready to roast them in the preheated oven. Check and turn them frequently, until they are crisp and browned, about 20 to 25 minutes.

Step 2: Cook the quinoa

Combine the quinoa and broth in a saucepan over medium-high heat. If using water add about a 1/4 teaspoon of salt. Bring to a boil and then lower the heat. Maintain a gentle simmer for about 15 minutes, or until all the water is absorbed. Then remove the pan from heat, cover it with a lid, and let sit for 5 minutes and then fluff with a fork.

Step 3: Make the 5-Ingredient Lemon Garlic Dressing

Combine lemon juice, lemon zest, garlic, Dijon mustard, and salt in a bowl. Whisk in the oil to emulsify. Alternatively, combine all of the ingredients in a small mason jar and shake to combine.

Step 4: Assemble the veggie bowls

Divide the spinach, quinoa, roasted veggies, and avocado evenly between four bowls. Drizzle with the lemon garlic dressing and sprinkle with the pepitas and parsley. The roasted veggies and quinoa can be served warm or at room temperature.

An individual serving is about 1/4 of the recipe. If making this ahead for lunches, place the remaining veggies and quinoa in separate airtight containers and store them in the refrigerator for up to four days. Alternatively, divide the vegetables and quinoa evenly into individual-sized containers for easy reheating and assembly throughout the week.

Substitutions and Variations

Veggie and grain bowls are great because they are so adaptable. Therefore, here are some additional ideas and suggestions:

• For the roasted veggies, you could add in or substitute some carrots, broccoli, brussels sprouts, parsnip, or chickpeas.
• If you feel like mixing it up on the dressing, try it with our easy balsamic citrus vinaigrette!
• For the Borsari seasoning, make your own homemade version (see recipe notes below). Or simply season the veggies with some garlic powder, salt, and fresh ground black pepper.
• Instead of spinach, you could add in some lightly sautéed dark greens like kale or chard.
• If you don’t prefer quinoa, you could use brown rice or mix it up with some heirloom or wild rice, farro, or amaranth.
• If you don’t have pepitas (aka pumpkin seeds), you could try pistachios or sunflower seeds.

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