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Spicy roasted veggie quinoa bowl 1

Spicy Roasted Veggie Quinoa Bowl

This vibrant, colorful bowl combines protein-rich quinoa with a medley of caramelized roasted vegetables and a kick of spice that transforms ordinary ingredients into an extraordinary meal. Perfect for meal prep or a satisfying lunch that won't leave you in an afternoon slump.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, Main Course
Cuisine Mediterranean, Vegan, Vegetarian
Servings 4 bowls
Calories 420 kcal

Equipment

  • Baking Sheet
  • Fine-mesh Sieve
  • Medium Saucepan

Ingredients
  

For the Quinoa Base

  • 1 cup uncooked quinoa white, red, or tri-color
  • 2 cups vegetable broth or water with a pinch of salt
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 teaspoon ground cumin
  • 1/2 lime juiced

For the Roasted Vegetables

  • 1 medium sweet potato diced into 1-inch cubes
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 medium zucchini sliced
  • 1 small red onion sliced
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

For the Spicy Tahini Drizzle

  • 3 tablespoons tahini
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon sriracha sauce or more for extra heat
  • 1 pinch salt

Optional Toppings

  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup chopped fresh cilantro
  • 1 avocado sliced
  • lime wedges for serving

Instructions
 

  • Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
  • Add the rinsed quinoa and cumin, stirring to toast for about 1 minute. Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until the liquid is absorbed and the quinoa is fluffy.
  • Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a large bowl, combine the diced sweet potato, bell peppers, zucchini, and red onion.
  • Drizzle vegetables with olive oil and sprinkle with smoked paprika, chili powder, cayenne pepper, salt, and black pepper. Toss until all vegetables are evenly coated with oil and spices.
  • Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure proper caramelization—use two sheets if necessary. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and developing golden brown edges.
  • While everything is cooking, whisk together tahini, water, lemon juice, maple syrup, sriracha, and salt in a small bowl until smooth and pourable. If the mixture is too thick, add water one teaspoon at a time until you reach your desired consistency.
  • When the quinoa has absorbed all the liquid, remove from heat and let sit covered for 5 minutes. Fluff with a fork, then stir in the lime juice.
  • Divide the cooked quinoa among serving bowls. Top with the roasted vegetables, arranging them in sections for visual appeal. Drizzle with the spicy tahini sauce and garnish with your choice of toppings: toasted pumpkin seeds, fresh cilantro, avocado slices, and lime wedges.

Notes

For a lower-sodium version, use homemade or low-sodium vegetable broth.
For a grain-free option, substitute quinoa with cauliflower rice.
Store components separately for meal prep - they'll keep for 4-5 days in the refrigerator.
The quinoa and vegetables can be frozen for up to 2 months.
Add avocado only at serving time to prevent browning.

Nutrition

Calories: 420kcalCarbohydrates: 56gProtein: 12gFat: 18gSodium: 650mgPotassium: 820mgFiber: 10gVitamin A: 185IUVitamin C: 210mgIron: 20mg
Keyword Quinoa Bowl, Spicy Vegetable Bowl, Roasted Vegetables, Vegan Meal Prep, Healthy Bowl
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