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- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 small sweet potato, diced - 1 bell pepper (any color), diced - 1 zucchini, sliced - 1 cup broccoli florets - 1 carrot, julienned - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 avocado, sliced - ¼ cup feta cheese, crumbled (optional) - Fresh herbs (like parsley or cilantro) for garnish This roasted vegetable grain bowl is a simple and healthy meal. The main star is quinoa, a grain packed with protein. You can cook it in vegetable broth for more flavor. I like to use a mix of colorful veggies. Sweet potatoes, zucchini, and bell peppers add taste and fun colors to the bowl. When I roast the vegetables, I toss them in olive oil and spices. Garlic powder and smoked paprika bring warmth and depth. The sweet potato caramelizes perfectly, making each bite a treat. Feel free to add fresh herbs on top. They brighten the dish and make it look pretty. You can even sprinkle feta cheese for a creamy touch. For the full recipe, check out the instructions. Each step is easy and rewarding, ensuring you enjoy every bite of this wholesome meal! - Preheat the oven to 425°F (220°C). - Arrange diced sweet potato, bell pepper, zucchini, broccoli, and carrot on a baking sheet. - Drizzle olive oil over the vegetables and season with garlic powder, smoked paprika, salt, and pepper. Toss them lightly to coat evenly. - Roast the vegetables in the preheated oven for 25-30 minutes. - Stir halfway through roasting to ensure even cooking. They should become tender and slightly caramelized. - In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth or water. - Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the quinoa is fluffy, about 15 minutes. - Divide the cooked quinoa into serving bowls. - Top each bowl with the roasted vegetables. - Add sliced avocado on top and sprinkle with feta cheese if you like. - Garnish with fresh herbs for an extra pop of flavor. This recipe is a great way to enjoy a colorful, healthy meal. For the full recipe, check out the details above! - Use a single layer for even cooking. This helps all veggies roast nicely. - Choose fresh, seasonal vegetables for the best flavor. They taste great and have more nutrients. - Rinse quinoa before cooking to remove bitterness. This makes it taste better. - Let quinoa rest after cooking for fluffiness. It will become light and airy. - Pair with a citrus vinaigrette or tahini sauce. This adds a zesty kick. - Serve alongside crusty bread for a full meal. It makes every bite satisfying. Try these tips for a delicious roasted vegetable grain bowl. For the full recipe, check out the details above! {{image_2}} You can switch quinoa for other grains. Try farro, brown rice, or couscous. These grains add their own taste and texture. If you want gluten-free options, consider using millet or buckwheat. Each grain brings a unique flavor to your bowl. Seasonal vegetables make great choices. Asparagus, squash, and Brussels sprouts are tasty options. They add color and nutrients to your meal. You can also mix in different color peppers. This not only makes your bowl look pretty but also adds different flavors. Add spices to boost flavor. Cumin and coriander work wonderfully with roasted veggies. They bring warmth and depth to the dish. You can also add nuts or seeds for crunch. Almonds, walnuts, or sunflower seeds add texture and nutrition. These simple changes can elevate your roasted vegetable grain bowl. For the full recipe, check out the complete guide above. Keep leftovers in an airtight container in the fridge. This helps keep the dish fresh. Consume within 3-4 days for the best taste. If you wait too long, the veggies may lose flavor and texture. You can freeze individual portions for quick meals later. This is great for busy days. Properly cool the grain bowl before transferring to freezer-safe containers. Label each container with the date. This way, you’ll know when to use them. Reheat gently in the microwave or on the stovetop. This keeps the food from drying out. Add a splash of water to keep the meal moist. Stir occasionally for even heating. Enjoy your tasty meal again! For the full recipe, check the detailed instructions above. You can use farro, brown rice, or even barley. Each of these grains adds unique flavor and texture. Farro is chewy and nutty, while brown rice is hearty and filling. Barley has a lovely, slightly sweet taste. Choose what you like best! Yes, simply omit the feta cheese or use a vegan alternative. Nutritional yeast is a great option. It adds a cheesy flavor without any dairy. This makes the dish vegan and still very tasty! Consider adding chickpeas, lentils, or grilled chicken. Chickpeas are rich in protein and fiber. Lentils cook quickly and pack a punch of nutrients. If you prefer meat, grilled chicken is a great choice that complements the veggies well. Yes, this bowl can be prepared in advance and stored for easy meals. Just keep the grains and vegetables separate until you’re ready to eat. This keeps everything fresh and delicious. You can make a big batch for the week! Try seeds, nuts, or a homemade dressing for added flavor. Sunflower seeds add crunch, while almonds bring a nice nutty taste. You can also drizzle a zesty lemon dressing on top. It brightens up the whole dish! For the full recipe, check out the Roasted Rainbow Veggie Grain Bowl 🥗. This blog post shared a delicious grain bowl recipe rich in flavor and nutrients. We covered simple steps for roasting veggies, cooking quinoa, and assembling your bowl. Remember to use fresh ingredients for the best taste. You can customize with different grains and toppings. Store leftovers in the fridge or freezer for easy meals later. Enjoy your healthy creation, and have fun experimenting with new flavors!

Roasted Vegetable Grain Bowl

Discover the vibrant and nourishing Roasted Rainbow Veggie Grain Bowl that will delight your taste buds and inspire healthy eating! This colorful dish combines quinoa with a medley of delicious roasted vegetables, topped with creamy avocado and optional feta cheese for a gourmet touch. Easy to make in just 45 minutes, it's perfect for meal prep or a wholesome dinner. Click through to explore the full recipe and elevate your meal game!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 small sweet potato, diced

1 bell pepper (any color), diced

1 zucchini, sliced

1 cup broccoli florets

1 carrot, julienned

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, sliced

¼ cup feta cheese, crumbled (optional)

Fresh herbs (like parsley or cilantro) for garnish

Instructions
 

Preheat the oven to 425°F (220°C).

    On a large baking sheet, spread the diced sweet potato, bell pepper, zucchini, broccoli, and carrot in a single layer.

      Drizzle olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss everything to ensure even coating.

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

          Meanwhile, in a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy.

            Once the quinoa and vegetables are cooked, divide the quinoa among serving bowls, topping each with the roasted rainbow veggies.

              Add sliced avocado on top and sprinkle with crumbled feta cheese, if using.

                Garnish with fresh herbs for an added burst of flavor and color.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4