Roasted Vegetable and Quinoa Bowl - Jack Righteous

Roasted Vegetable and Quinoa Bowl

Roasted Vegetable and Quinoa Bowl


  • 1 cup quinoa
  • 2 cups vegetable broth (for cooking quinoa)
  • 1 zucchini, cut into half-moons
  • 1 red onion, chopped into chunks
  • 1 sweet potato, peeled and diced
  • 1 bell pepper, cut into slices
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp dried thyme or rosemary
  • 1/4 cup feta cheese or vegan cheese alternative (optional)
  • Fresh parsley, chopped (for garnish)


  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper, to taste


  1. Cook the Quinoa:

    • Rinse quinoa under cold water.
    • In a pot, bring the vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes until all the liquid is absorbed.
    • Fluff with a fork and set aside.
  2. Roast the Vegetables:

    • Preheat the oven to 400°F (200°C).
    • Toss zucchini, red onion, sweet potato, and bell pepper with olive oil, salt, pepper, and dried herbs.
    • Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender and slightly caramelized.
  3. Prepare the Dressing:

    • In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper.
  4. Assemble the Bowls:

    • Divide the cooked quinoa among bowls.
    • Top with roasted vegetables.
    • Drizzle with dressing and sprinkle with feta cheese and fresh parsley.

This Roasted Vegetable and Quinoa Bowl is not only delicious but also packed with a variety of textures and flavors. It's a balanced and satisfying meal that is sure to please. Enjoy your cozy and nutritious supper! 🥗🌿

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