Roasted Veggies and Quinoa Salad Bowl

Welcome to a delicious and nutritious recipe that will brighten up your meal plan: the Roasted Veggies and Quinoa Salad Bowl! This wholesome dish is perfect for a light lunch or a satisfying dinner. Rich in flavors and packed with vital nutrients, it brings together the earthiness of roasted vegetables and the wholesome goodness of quinoa, making it ideal for anyone looking to enjoy a healthy, balanced diet.

Why You’ll Love This Recipe

• Diabetes-friendly: Packed with fiber-rich ingredients to help manage blood sugar levels.
• Versatile: Serves as a main dish or a hearty side, fitting various occasions.
• Easy to prepare: Minimal prep time with straightforward steps.
• Delicious and satisfying: A perfect blend of flavors and textures.

Roasted Veggies and Quinoa Salad Bowl Ingredients

Here’s what you’ll need to make this dish:

• 1/2 tsp kosher salt
• 1 tbsp extra virgin olive oil
• 4 cups baby spinach
• 1/2 medium red bell pepper
• 2 cups broccoli florets
• 1/2 cup sliced almonds
• 2 cups garbanzo beans
• 2 cups cooked cauliflower
• 1/4 tsp black pepper
• 1 avocado
• 2 tbsps parsley
• 2 cups sliced red onions
• 1 cup balsamic vinegar
• 2 cups cooked quinoa
• 1 tbsp honey

How to Make Roasted Veggies and Quinoa Salad Bowl

Follow these simple steps:

1. Preheat oven to 400°F.
   

   

2. Toss the broccoli, cauliflower, onion, red pepper, and chickpeas with olive oil, salt, and pepper. Spread in an even layer on a large baking sheet. Roast for 15-20 minutes.
   

   

3. In a small saucepan, bring vinegar and honey to a boil, stirring frequently. Reduce to a simmer and continue to cook until the vinegar has reduced by about half. Remove from heat and let cool.
   

   

4. Place quinoa at the bottom of 4 serving bowls. On top of the quinoa, place the roasted veggies, taking up only about half the space in the bowl. Put spinach on the other half. Top the entire bowl with diced avocado, and sprinkle with parsley and almonds. Drizzle with balsamic and honey mixture.
   

   

Recipe Tips and Tricks

• Use fresh ingredients: Opt for organic and fresh produce for the best flavor.
• Pre-cook quinoa: Prepare the quinoa in advance to save time.
• Roast evenly: Ensure an even layer on the baking sheet to allow veggies to roast perfectly.

Substitutions and Variations

• Swap veggies: Try roasted carrots or zucchini for a different flavor profile.
• Protein boost: Add grilled chicken or tofu for additional protein.
• Dressing swap: Use lemon juice and olive oil for a fresh, tangy alternative.

What to Eat With This Recipe

This salad bowl pairs beautifully with a cup of vegetable soup, adding extra warmth and comfort to your meal. Alternatively, serve it alongside grilled fish for a nutritious, balanced meal that satisfies the taste buds.

If you’re looking for something light, a side of whole-grain bread can complement the bowl nicely, enhancing the meal’s rich and diverse texture.

Storage and Freezing

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: The salad is best fresh; however, you can freeze roasted veggies and quinoa separately for up to 1 month.
• Reheat: Gently reheat in a microwave or a skillet, adding avocado and fresh toppings just before serving.

Nutrition Facts Per Serving

Roasted Veggies and Quinoa Salad Bowl

Serving size: 1 serving

Grams Per Portion: 572.256

Roasted Veggies and Quinoa Salad Bowl

A satisfying dish for lunch or dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Lunch, Main Dish, Salad Lunch, Salad Main Dish

Servings 4

Calories 576 kcal

Ingredients

  

• 1/2 tsp kosher salt
• 1 tbsp extra virgin olive oil
• 4 cups baby spinach
• 1/2 medium red bell pepper
• 2 cups broccoli florets
• 1/2 cup sliced almonds
• 2 cups garbanzo beans
• 2 cups cooked cauliflower
• 1/4 tsp black pepper
• 1 avocado
• 2 tbsps parsley
• 2 cups sliced red onions
• 1 cup balsamic vinegar
• 2 cups cooked quinoa
• 1 tbsp honey

Instructions

 

• Preheat oven to 400°F.
• Toss the broccoli, cauliflower, onion, red pepper, and chickpeas with olive oil, salt, and pepper. Spread in an even layer on a large baking sheet. Roast for 15-20 minutes.
• In a small saucepan, bring vinegar and honey to a boil, stirring frequently. Reduce to a simmer and continue to cook until the vinegar has reduced by about half. Remove from heat and let cool.
• Place quinoa at the bottom of 4 serving bowls. On top of the quinoa, place the roasted veggies, taking up only about half the space in the bowl. Put spinach on the other half. Top the entire bowl with diced avocado, and sprinkle with parsley and almonds. Drizzle with balsamic and honey mixture.

Keyword Avocado, Broccoli, Cauliflower, Dairy Free, Fruit, Gluten Free, High Fiber, Low Cholesterol, Onion, Peppers, Salad, Spinach, Vegetable, Vegetable Salad