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!

Roasted veggie grain bowl with sweet potato, cauliflower, and avocado.

This healthy vegetarian veggie 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!

Roasted veggie quinoa bowl with lemon garlic dressing pouring over.

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.
Chopped cauliflower and sweet potatoes on wood cutting board.

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.

Roasted cauliflower on sheet pan with parchment paper
Roasted sweet potatoes on sheet pan with parchment paper

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.

Ingredients for lemon garlic dressing
lemon garlic dressing in a mason jar

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.

Bowl with quinoa, sweet potato, cauliflower, avocado and pepita seeds.

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.

Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Your feedback is important to us. Thank you for visiting Maplevine Kitchen!

More Maplevine Kitchen salads and veggie-packed recipes to try!

lemon garlic veggie bowl

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!
By: AllieAllie Cleveland
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 542 kcal

Ingredients
  

For the roasted veggies

  • 1 medium head cauliflower cut into florets (about 4 cups)
  • 2 medium sweet potatoes chopped (about 4 cups)
  • 2 tablespoons avocado oil or olive oil
  • 1 tablespoon Borsari "Savory Blend" seasoning or homemade version (see notes)

For the quinoa

  • 1 cup quinoa
  • 2 cups vegetable broth or water

For the dressing

  • 2 tablespoons fresh squeezed lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon fresh garlic minced
  • ¼ teaspooon Dijon mustard
  • ½ teaspoon sea salt plus more to taste
  • ¼ cup extra virgin olive oil

For the bowls

  • 4 cups fresh baby spinach
  • 1 large avocado sliced or diced
  • ¼ cup toasted pepitas
  • fresh parsley garnish (optional)

Instructions
 

Roast the vegetables

  • Preheat your oven to 400 degrees Fahrenheit.
  • Place the chopped cauliflower and sweet potato on two separate baking sheets lined with parchment paper or silicone baking mats.
  • 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).
  • Space the vegetables evenly apart on the sheets, don't crowd them. This results in more even cooking and browning.
  • Roast in the preheated oven, checking and turning frequently, until the vegetables are crisp and browned, about 20 to 25 minutes.

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 then lower heat and maintain a gentle simmer for about 15 minutes, or until all the water is absorbed.
  • Remove from heat, cover with lid, and let sit for 5 minutes and then fluff with a fork.

Make the 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.

Assemble the 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 so if making this ahead for your lunches, place the remaining veggies and quinoa in separate airtight containers and store in the refrigerator up to four days. Alternatively, divide the vegetables and quinoa evenly into individual sized containers for easy reheating and assembly throughout the week.

Recipe Notes

  • 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 a 3 to 4 days. The dressing should last up to a week.
  • 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 roasted veggies in the microwave until just warm but not hot and then assemble the bowl.
  • Extra dressing. The recipe yields about 1/3 cup of dressing so there might be leftover. Use it up on a simple green salad or some roasted asparagus or broccoli.
Homemade Savory Seasoning Blend: 
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
 
Mix all the ingredients and store in a small jar or airtight container for up to 6 months.
*You won’t need all of the seasoning for one batch of veggies. Just a tablespoon or so. The recipe makes enough for about 2 tablespoons of seasoning.
*If you happen to have lavender flowers for cooking, add a 1/4 teaspoon to the blend.
*Don’t have time or all the spices on hand, no problem! Simply season with some garlic powder, salt and pepper, it will still be delicious!
*The seasoning also goes great on salads, roast meats and chicken, and in soups and stews.

Nutrition

Calories: 542kcal | Carbohydrates: 79.9g | Protein: 16.9g | Fat: 19.3g | Saturated Fat: 2.9g | Sodium: 821mg | Fiber: 16.3g | Sugar: 16.1g

*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.

Keyword avocado, cauliflower, quinoa, sweet potato
Did you make this recipe? Leave a comment below and let us know how it was!

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2 Comments

  1. That looks delicious. I haven’t used quinoa before, mostly rice but I’ll try it out. I’m your dad’s 1st cousin from Twin Falls Idaho. I would enjoy seeing your recipes. Just saw them yesterday ?.

    1. Hi cousin! Thanks for checking out my site. If you don’t have quinoa, rice works really well as a substitute. I just like to include quinoa in vegetarian meals because it contains more protein than rice.

5 from 1 vote (1 rating without comment)

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