My Favorite Power Bowl
Let me tell you about my favorite lunch. It’s these quinoa and roasted vegetable bowls. They make me feel so good and full of energy. I love how colorful they look on my plate.
I call them my plant-based power bowl. The best part is the creamy peanut sauce. It ties everything together so nicely. Doesn’t that smell amazing when you whisk it up?
A Little Story About Brussels Sprouts
I used to think I didn’t like Brussels sprouts. My mom boiled them. They were so mushy and bitter. I avoided them for years.
Then I tried roasting them. What a difference! Roasting makes them sweet and crispy. Now, easy roasted Brussels sprouts are my favorite part. I still laugh at how wrong I was.
Why This Bowl is a Friend
This recipe matters because it’s kind to your body. It’s packed with good things from plants. You will feel strong and happy after eating it.
It’s also a gluten-free dinner recipe. And the sauce is a dairy-free peanut sauce. This means most friends can eat it, no matter their diet. That makes sharing food easier.
Your Secret for Busy Days
This is the perfect meal prep lunch bowls recipe. Cook a big batch on Sunday. Then your lunch is ready all week. Just warm it up and drizzle on the sauce.
It saves so much time and money. What is your favorite meal to make ahead? I’m always looking for new ideas for my fridge.
Fun Fact & Final Thoughts
*Fun fact*: Quinoa is not a grain. It’s actually a seed! People have called it a “superfood” for a very long time. Isn’t that neat?
This healthy quinoa bowl recipe is more than food. It’s a simple way to take care of yourself. Making a beautiful, tasty bowl is a small joy. Did you have a favorite veggie in the bowl? Mine are the sweet, roasted carrots.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Quinoa | 1 cup | |
| Carrots | 3 large | washed, peeled and cut into ½ inch coins |
| Brussels sprouts | 1 pound | washed, trimmed and quartered |
| Kale | 2 cups (heaping) | roughly chopped, washed, ribs removed |
| Avocado oil | 2 Tablespoons | divided |
| Salt & pepper | to taste | |
| Creamy natural peanut butter | ½ cup | |
| Coconut aminos | 3 Tablespoons | can sub soy sauce if gluten free isn’t needed |
| Garlic | 1 clove | minced |
| Maple syrup | 1 Tablespoon | |
| Water | ⅓ cup | |
| Lime juice | from ½ a lime |
Instructions
Step 1: First, get your oven hot at 425°F. Line your baking sheets. Now, rinse your quinoa well. Cook it like the package says. It will puff up and get fluffy. I love watching it pop open.
Step 2: Toss your carrots and Brussels sprouts with oil. Add salt and pepper too. Spread them out on the sheets. (Don’t crowd them or they’ll steam!) Roast for 10 minutes. Doesn’t that smell amazing already?
Step 3: Flip those veggies with a spatula. Now, toss your kale with a little oil. Add it to the baking sheets. Roast everything for 5 more minutes. Your kitchen will smell so good. What’s your favorite roasted vegetable? Share below!
Step 4: Time for the creamy peanut sauce! Whisk the peanut butter, coconut aminos, garlic, and maple syrup. Add water slowly until it’s pourable. Squeeze in that lime juice. Taste it. I still laugh at how good this dairy-free peanut sauce is.
Step 5: Build your vegetarian quinoa bowls. Fluff the quinoa with a fork. Pile on those warm roasted veggies. Drizzle that lovely sauce all over. These plant-based power bowls are ready. Enjoy your healthy quinoa bowl recipe right away.
Creative Twists
Swap the peanut sauce for a tahini-lemon drizzle. Add baked tofu cubes for extra protein. Mix in roasted sweet potato with the other veggies. Which one would you try first? Comment below!Serving & Pairing Ideas
These quinoa and roasted vegetable bowls are a full meal. For a pretty plate, use a wide, shallow bowl. Sprinkle with sesame seeds or chopped peanuts. A side of sliced avocado is always a good idea. These roasted vegetable quinoa bowls also pack perfectly for meal prep lunch bowls. Just keep the sauce separate until you eat. Which would you choose tonight?
Keeping Your Power Bowls Fresh and Tasty
Let’s talk about storing these bowls. They are perfect for making ahead. Keep the quinoa, veggies, and sauce in separate containers in your fridge. They will stay good for about four days.
I remember my first batch. I mixed everything together right away. By day two, the kale got soggy. I learned my lesson about keeping parts apart. It makes a big difference for your lunch.
You can freeze the cooked quinoa and roasted veggies too. Thaw them in the fridge overnight. Reheat in the microwave or a warm oven. The peanut sauce is best fresh from the fridge.
Batch cooking like this saves your future self time. It means a healthy meal is always ready. You won’t be tempted by less healthy options on a busy day. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
We all face little problems when we cook. First, soggy roasted veggies. This happens if the pan is too crowded. Give your Brussels sprouts and carrots space to breathe.
Second, mushy quinoa. I once forgot to lower the heat. It boiled over and got sticky. Always rinse your quinoa first and watch that simmer.
Third, a too-thick sauce. Just add water, one spoonful at a time. You are in control of how creamy it gets. Fixing these small issues builds your cooking confidence.
It also makes your food taste so much better. Crisp veggies and fluffy quinoa are worth the effort. Which of these problems have you run into before?
Your Quick Questions, Answered
What are the best vegetables to roast for a protein bowl?
Hardy vegetables roast best. Carrots and Brussels sprouts are perfect. They get sweet and caramelized in the oven. Kale gets crispy at the end. These veggies hold up well in meal prep lunch bowls. They won’t get too mushy. You can also try sweet potato or broccoli.
How do you cook quinoa perfectly for a bowl?
Always rinse your quinoa first. This removes a bitter coating. Use one part quinoa to two parts water. Bring it to a boil, then simmer covered. Cook for about 18 minutes. Let it sit off the heat for five more. You will get fluffy, perfect quinoa every time for your healthy quinoa bowl recipe.
What protein can I add to a quinoa bowl besides chicken?
These are wonderful vegetarian quinoa bowls. The quinoa and peanut sauce already have protein. For more, add chickpeas or baked tofu. Canned beans, rinsed well, are an easy choice. A soft-boiled egg is also delicious. This keeps it a plant-based power bowl or adds extra variety.
How do you make a good dressing for a roasted vegetable bowl?
The creamy peanut sauce here is a winner. It’s tangy, salty, and a little sweet. Whisk peanut butter with coconut aminos, garlic, and maple syrup. Thin it with water until it pours. Finish with fresh lime juice. This dairy-free peanut sauce ties the whole roasted vegetable quinoa bowl together beautifully.
Can you meal prep roasted vegetable and quinoa bowls?
Yes, they are ideal for meal prep! Store each part separately. Keep the quinoa, roasted veggies, and sauce in their own containers. They will last about four days in the fridge. Assemble your bowl just before eating. This keeps the easy roasted Brussels sprouts crisp and the kale from wilting.
Are quinoa bowls good for weight loss?
They can be a great part of a balanced plan. Quinoa and vegetables are full of fiber. This helps you feel full. The recipe is a gluten-free dinner recipe with healthy fats. Just watch your portion of the peanut sauce. It is delicious but calorie-dense. Focus on the wholesome, filling ingredients.
Which tip will you try first?
From My Kitchen to Yours
I hope you love these quinoa and roasted vegetable bowls. They are a cozy, healthy hug in a bowl. My grandkids ask for them all the time now.
*Fun fact: Quinoa is not a grain. It is actually a seed related to spinach!*
I would love to hear about your kitchen adventures. Tell me what you added or changed. Have you tried this recipe? Let me know in the comments below.
Happy cooking!
—Grace Ellington.
Roasted Vegetable and Quinoa Protein Bowls
Description
Quinoa & Roasted Vegetable Bowls with Creamy Peanut Sauce. A hearty, nutritious, and flavorful plant-based meal.
Ingredients
For peanut sauce:
Instructions
- Preheat oven to 425℉ and line two large baking sheets with parchment paper.
- Cook quinoa according to directions on package. (if you are using bulk purchased quinoa, typically you rinse it well first and then combine it with 1 1/2 cups water or broth. Bring to a boil, lower heat, and cook covered for 18-20 minutes)
- While the oven heats and the quinoa cooks, prepare your veggies for roasting. In a medium bowl, toss the Brussels sprouts and carrots with 1½ tablespoons of oil and salt and pepper.
- Arrange the Brussels sprouts and carrots on the lined baking sheets so that the veggies are not crowded (crowding results in veggies steaming rather then roasting).
- Roast veggies for 15, flipping after 10 minutes.
- Toss kale with remaining oil and salt and pepper in the bowl. Add to baking sheets and cook all the veggies for 5 more minutes.
- While veggies cook, prepare the creamy peanut sauce.
- Combine all ingredients except water in a small bowl, whisk together.
- Add water a tablespoon at a time, whisking in between, until desired consistency is reached.
- Taste. Adjust flavors as desired, whisking again.
- To serve: spoon cooked quinoa into bowls and top with roasted veggies. Drizzle with peanut sauce and enjoy warm.
Notes
- For a spicier sauce, add a dash of sriracha or red pepper flakes. Leftover sauce can be stored in the fridge for up to 5 days.