Roasted Veggie Power Bowl

Name: Roasted Veggie Power Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups bell peppers, chopped; 2 cups zucchini, chopped; 1 cup carrots, sliced; 1 cup Brussels sprouts, halved; 3 tablespoons olive oil; Salt and pepper to taste; 1 cup quinoa, rinsed; 2 cups vegetable broth or water; 2 tablespoons tahini; 1 tablespoon lemon juice; 1 tablespoon maple syrup; Water to thin as needed; Fresh parsley, chopped; Sesame seeds

Highlighted under: Easy Cooking Recipes

I've always believed that a wholesome meal can lift your spirits, and this Roasted Veggie Power Bowl does just that. Packed with vibrant vegetables and grains, it's a nourishing dish that keeps my energy up throughout the day. I love how the oven-roasting intensifies the flavors of the veggies, making each bite a delightful experience. Whether enjoyed as a hearty lunch or a light dinner, this bowl is versatile and can be customized according to my taste preferences. Join me as I share my go-to recipe for this colorful and satisfying power bowl!

Created by

Emily

Last updated on 2026-02-07T20:17:27.789Z

When I first experimented with this Roasted Veggie Power Bowl, I wasn't sure if the flavors would meld together beautifully. I decided to roast seasonal vegetables like bell peppers, zucchini, and carrots, which resulted in a melange of sweetness and earthiness. The key? Giving them enough room on the baking sheet to caramelize properly!

Another tip I've learned is to pair the roasted veggies with a sprinkle of fresh herbs after baking. This not only enhances the dish's flavor but also adds a pop of color that makes the bowl visually appealing. Try my favorite combination of parsley and basil for a fresh finish!

Why You'll Love This Recipe
Colorful and nutrient-packed ingredients
Customizable to fit your palette and dietary needs
Leftovers make for an excellent lunch the next day

Perfecting the Roasted Veggies

The key to achieving perfectly roasted veggies lies in the preparation and cooking method. When combining the bell peppers, zucchini, carrots, and Brussels sprouts, make sure to cut them into even-sized pieces. This ensures they cook uniformly. The olive oil should be drizzled generously to coat the veggies, allowing them to caramelize beautifully in the oven. Look for a golden color and slightly crisp edges to indicate they are done.

Roasting at 425°F (220°C) is ideal for maximum flavor development. The high heat helps to enhance the natural sugars in the vegetables, resulting in a rich, sweet taste. Partway through roasting, give them a quick stir; this prevents sticking and helps achieve that coveted depth of flavor. If you prefer a little char, consider adding a few minutes to the roasting time—just keep an eye on them to avoid burning.

Why Quinoa is Your Best Friend

Quinoa is not only packed with protein, but it also boasts a unique nutty flavor that complements the roasted vegetables beautifully. Rinsing the quinoa before cooking is crucial; it removes saponins, which can give the grain a bitter taste. When cooking, ensure that all the liquid is absorbed before fluffing it with a fork. This technique prevents it from becoming mushy, resulting in a light and fluffy texture that contrasts nicely with the tender veggies.

Consider preparing extra quinoa that you can use the next day. It keeps well in the fridge for up to 5 days. Simply warm it briefly in the microwave or on the stove with a splash of water. You can also experiment with different cooking liquids; using vegetable broth adds an extra layer of flavor. For a fun twist, try mixing in spices like cumin or turmeric to customize the quinoa to your taste.

Ingredients

Gather these fresh ingredients for a delicious power bowl:

For the Roasted Veggies

2 cups bell peppers, chopped
2 cups zucchini, chopped
1 cup carrots, sliced
1 cup Brussels sprouts, halved
3 tablespoons olive oil
Salt and pepper to taste

For the Grains

1 cup quinoa, rinsed
2 cups vegetable broth or water

For the Dressing

2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon maple syrup
Water to thin as needed

For garnishing

Fresh parsley, chopped
Sesame seeds

Ensure you have everything ready before you start cooking!

Instructions

Follow these steps to create your power bowl:

Preheat the Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Roast the Veggies

In a large bowl, combine all of the chopped vegetables. Drizzle with olive oil, and season with salt and pepper. Toss until evenly coated, then spread them out in a single layer on the prepared baking sheet.

Cook the Veggies

Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

Prepare the Quinoa

While the veggies are roasting, cook the quinoa. Combine quinoa and vegetable broth or water in a saucepan. Bring to a boil, then reduce to low heat and cover. Cook for about 15 minutes or until all liquid is absorbed. Fluff with a fork.

Mix the Dressing

In a small bowl, whisk together tahini, lemon juice, maple syrup, and enough water to reach desired consistency.

Assemble the Bowl

In serving bowls, layer quinoa and roasted veggies. Drizzle dressing on top and garnish with chopped parsley and sesame seeds.

Enjoy your delicious and colorful Roasted Veggie Power Bowl!

Pro Tips

Feel free to swap out vegetables based on what's in season. Sweet potatoes, cherry tomatoes, or kale are great additions.

Elevating Your Dressing

The dressing for this power bowl not only adds flavor but also provides a creamy contrast to the vibrant veggies. Tahini is rich in healthy fats and provides a wonderful nuttiness that balances the acidity of the lemon juice and the sweetness of the maple syrup. If you prefer a different base, consider using Greek yogurt for a tangy twist, or a vegan yogurt alternative for a dairy-free option—both will still create a satisfying dressing that unifies the dish.

Adjusting the consistency of the dressing is also important. If you find it too thick, gradually whisk in a bit of water until it reaches your desired pourable texture. This dressing can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good stir before using, as it may thicken in the fridge.

Storage and Customization

This Roasted Veggie Power Bowl is an excellent meal prep option. Store the roasted vegetables and quinoa in separate airtight containers in the fridge for up to four days. This way, you can enjoy it fresh throughout the week. When ready to eat, simply reheat the veggies in a skillet over medium heat for a few minutes to revive their crispness or microwave them for a quick option.

Feel free to customize the power bowl to suit your preferences or pantry items. Add legumes like chickpeas or black beans for extra protein, or toss in some nuts for crunch. You can also switch up the grains—bulgur or farro would work wonderfully, allowing you to experiment with flavors and textures while keeping it nutritious and satisfying.

Questions About Recipes

→ Can I make this ahead of time?

Yes! You can prepare the roasted veggies and quinoa in advance. Simply store them in airtight containers in the fridge.

→ How can I customize the dressing?

You can try adding ingredients like garlic, ginger, or herbs to the dressing for varied flavors.

→ What can I substitute for quinoa?

Rice, couscous, or farro can be used as alternatives to quinoa.

→ Is this recipe vegan?

Absolutely! All the ingredients are plant-based, making it a great choice for a vegan diet.