Roasted Vegetable Quinoa Bowl

This roasted vegetable quinoa bowl is made with broccoli and eggplant, plant-protein in the form of edamame and is paired with a garlicky tahini dressing. Served warm or cold, this bowl is a great way to get your greens and eat a variety of vegetables – especially when you are looking for a nutrient-rich, filling dish. Additionally, this quinoa bowl is vegan, gluten-free and also makes for a great meal prep idea during the week.

What is a Quinoa Bowl?

A quinoa bowl is a whole-food, one bowl meal and is one of my go-to dishes. Quinoa makes a great base because it is gluten-free, protein-packed and quick to cook. The components of this dish are simple roasted vegetables, steamed spinach, a whole grain, legumes and a dressing made from a healthy fat. Sometimes I will add additional protein in the form of tofu or fish (you can also add chicken). This bowl is full of plant-based protein, low glycemic carbohydrates and fiber to keep you full and energized, and lots of vegetables to help you eat more beautifully.

Why You’ll Love this Roasted Vegetable Quinoa Bowl Recipe

Roast the vegetables, cook a grain, prepare the dressing, add the edamame (or other legume), and if desired, add an additional protein (like edamame, tofu, chickpeas or chicken). This vegetable-packed bowl will help you with your goal of eating greens and eating the rainbow and includes:

• Broccoli – A member of cruciferous family which should be incorporated into your diet daily.
• Eggplant – Did you know eggplant is technically a fruit? Anthocyanin is a powerful flavonoid responsible for the dark purple color which is why you want to make sure you also eat the skin.
• Baby Spinach – Lightly steamed to preserve most of the benefits of eating greens.
• Tahini – Made from sesame seeds, its a great source of vitamin E which supports skin health.
• Quinoa – This superfood seed is a nutritional powerhouse. One cup provides about 8 grams of protein and 5 grams a fiber.
• Edamame – One cup provides 18 grams of protein. An excellent whole-food way to get more plant-based protein in your diet.

Tips for Cooking this Recipe (and How to Make Quinoa Taste Good)

• Quinoa Cooking Tips: When cooking quinoa, don’t forget to first rinse the grain to remove the bitterness (caused by saponin coating the grain). If cooking on the stovetop, use a grain to water ratio of 1 cup quinoa and 1 3/4 cup of water, or low-sodium vegetable broth, and add about 1/2 teaspoon of sea salt.I sometimes add 2 garlic cloves or half an onion to the water to give the quinoa more flavor.
• Broccoli Cooking Tips: Don’t go overboard on the oil for the broccoli and be generous with salt. About 2 teaspoons of oil is really all you need. I add oil to the florets and use my hands to coat. After I salt the broccoli I usually “taste test” the raw broccoli to ensure its properly salted.
• Eggplant Cooking Tips: If you’re using a globe eggplant, it may be necessary to salt it before roasting. After cubing the eggplant, sprinkle liberally with salt and let stand for 60 minutes. Then rinse off the salt, give it a firm squeeze to get rid of any excess juices, and pat dry with a paper towel. If you’re using a long, skinny, Japanese eggplant, it is not necessary to salt it.
• Add Different Vegetables: I love eggplant and broccoli with this dish but feel free to get creative!

I hope you enjoy this delicious, vegetable-packed quinoa bowl!

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