This Vegan Quinoa Bowl is made with roasted greens, protein-rich edamame, and lemony quinoa for a straightforward plant-based meal that’s excellent for lunch, dinner, or meal prep.
Roasted Vegetable Quinoa Bowl
I like a giant bowl of greens as a essential dish, however I’m all the time enthusiastic about protein and fiber to make it extra satisfying. This Vegan Quinoa Bowl makes use of quinoa and edamame as the bottom, which provides plant-based protein and fiber, whereas the sheet pan roasted greens make it hearty, cozy, and filling. Dietary yeast provides every thing a savory, virtually tacky taste, and the combination of heat roasted greens with recent arugula makes each chunk so scrumptious. My photographer cherished it a lot, she instructed me she wasn’t anticipating it to be this good!
Why This Vegan Quinoa Bowl Works
It may be difficult to get sufficient protein and fiber in your eating regimen, particularly for those who’re vegan. By specializing in greens and complete grains, it’s simple to achieve your fiber objectives. For protein, you must get artistic by including it the place you may. That’s the place dietary yeast, quinoa, and edamame are available.
- Dietary powerhouse: With a whopping 7 totally different greens and all clear, complete components, this wholesome vegan quinoa bowl is full of nutritional vitamins and minerals. Plus, it’s gluten-free and dairy-free.
- Excessive in protein, though they don’t comprise meat
- Customizable: There are such a lot of methods to change issues up to fit your tastes. I give over a dozen choices beneath!
- Colourful: Consuming the rainbow is a superb means to make sure you’re getting quite a lot of vitamins.
Components You’ll Want
This easy vegan quinoa bowl recipe consists of 7 greens! See the recipe card beneath for the precise measurements.
- Dietary yeast is a standard vegan various to Parmesan cheese as a result of it has the same nutty taste.
- Seasoning: Garlic powder, onion powder, smoked paprika, kosher salt
- Greens: Cherry tomatoes, shiitake mushrooms, candy potatoes, broccoli florets, shallots, shelled edamame, child arugula
- Quinoa: Try my quinoa cooking directions to verify it’s fluffy and never soggy. The key is to make use of much less water than most packages instruct.
- Quinoa bowl dressing: Lemon juice and zest, crimson wine vinegar, further virgin olive oil
The way to Make Vegan Quinoa Bowls
Line your sheet pan with parchment paper to make cleanup simpler. In the event you’re doubling the recipe, put the greens on two sheet pans to make sure they’ve sufficient house to roast. See the recipe card on the backside for printable instructions.
- Roast the greens: Spray the tomatoes, mushrooms, candy potatoes, broccoli, and sliced shallots with olive oil and season with all of the spices. Roast at 400°F for 25 minutes till they’re tender.
- Put together the quinoa salad: Combine the quinoa, chopped shallots, lemon juice and zest, vinegar, edamame, and remaining salt in a big bowl.
- The way to assemble: Divide the arugula between two shallow bowls. Prime with half the quinoa and roasted veggies.
Meal Prep Ideas
This roasted vegetable quinoa bowl recipe serves two folks, nevertheless it’s simple to double for leftovers. You too can do many of the prep forward of time if that’s extra handy. Right here’s every thing you may prep the day earlier than:
- Cook dinner the quinoa both on the range or within the Prompt Pot.
- Mix the spices in an hermetic container.
- Clear and lower mushrooms, candy potatoes, broccoli, and shallots.
- Thaw the edamame.
- Put together the French dressing (chopped shallots, vinegar, lemon, and oil) in a jar.
Earlier than dinner the following day, whereas the greens roast, combine the quinoa and edamame with the dressing.
Customise Your Bowl
- Not vegan? Be happy to swap dietary yeast for grated Parmesan or Pecorino Romano.
- Mushrooms: In the event you can’t discover shiitakes, any mushroom, like child bella, white button, or oyster, will work.
- Candy Potatoes: Attempt it with butternut or acorn squash.
- Broccoli: Substitute it with cauliflower.
- Shallots: Substitute them with crimson onions.
- Arugula: Use spinach or watercress
- Different veggie choices: In the event you don’t like mushrooms or don’t have a sure vegetable, you may add virtually every other sort right here. Attempt it with bell peppers, asparagus, carrots, or Brussels sprouts.
- Don’t like quinoa? Swap it for brown rice, farro, or couscous.
- Vinegar: Substitute crimson wine vinegar with white wine or apple cider vinegar.
Methods to Add Extra Protein
Under are vegan and non-vegan methods to extend the protein in these quinoa veggie bowls.
- Cooking liquid: Boil your quinoa in bone broth to spice up its protein content material.
- Meat: Add rooster, shrimp, or meatballs.
- Vegetarian protein: Use tofu or plant-based sausage.
- Dressing: Whisk some tahini into the lemon French dressing.
- Nuts and seeds: Garnish with pistachios, pecans, hemp hearts, or sunflower seeds.
What to Serve with Vegan Quinoa Bowls
This bowl is a meal in a single and doesn’t want a aspect, however if you wish to make this a multi-course meal, right here’s some concepts:
Storage Ideas
- The way to retailer: Protecting the quinoa, greens, and arugula in separate containers will preserve every thing more energizing for longer. Nevertheless, for those who’re taking them with you on the go, it’s nice to refrigerate the veggies and quinoa in a single container, and the arugula in one other.
- Fridge: The quinoa and roasted greens will final 4 days within the fridge.
- Reheat within the microwave till it’s heat. Then, stir within the arugula. It’s additionally nice for those who’d relatively eat the leftovers chilly or at room temperature.
Extra Vegan Bowl Recipes You’ll Love
Yield: servings
Serving Measurement: 1 cup quinoa, 1 cup arugula and about 2 ½ cups veggies + 2 TB French dressing
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Preheat oven to 400°F.
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In a small bowl mix dietary yeast, garlic powder, onion powder, smoked paprika and 1 ¼ teaspoons salt.
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Place the veggies and sliced shallots, aside from the chopped shallots and edamame, on a big sheet pan and spray generously with olive oil, add the spice combination and toss nicely, spraying with extra oil as wanted. Roasting for 25 minutes, till the greens are tender and cooked by.
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Whereas the veggies roast, put together the quinoa: In a big bowl mix quinoa, chopped shallots, with the juice of two lemons, zest from 1 lemon, crimson wine vinegar, edamame and ¼ teaspoon kosher salt and toss nicely.
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Add 1 cup arugula to 2 massive shallow bowls and separate the quinoa evenly excessive.
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Separate the roasted veggies evenly over every bowl.
Final Step:
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Double the recipe for meal prep.
Serving: 1 cup quinoa, 1 cup arugula and about 2 ½ cups veggies + 2 TB French dressing, Energy: 552 kcal, Carbohydrates: 87.5 g, Protein: 25 g, Fats: 14.5 g, Saturated Fats: 2 g, Sodium: 1262.5 mg, Fiber: 19.5 g, Sugar: 17 g