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Roasted veggie grain bowls are simple and tasty. Here are the key ingredients you need: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 zucchini, diced - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste Each ingredient adds flavor and texture. Quinoa serves as a protein-rich base. Zucchini and bell pepper bring crunch and sweetness. Cherry tomatoes add juiciness, while broccoli offers a nice bite. You can make your bowls even better with toppings and dressings. Here are some great options: - 1 avocado, sliced - ¼ cup tahini - 2 tablespoons lemon juice - Fresh herbs (e.g., parsley or cilantro) for garnish Avocado adds creaminess. Tahini provides a nutty flavor, and lemon juice brightens everything up. Fresh herbs add a pop of color and freshness. Each ingredient in your roasted veggie grain bowl packs a punch. Here’s a closer look: - Quinoa: Full of protein and fiber. It helps keep you full and satisfied. - Zucchini: Low in calories but high in vitamins A and C. Great for skin health. - Red Bell Pepper: Rich in antioxidants. They support your immune system. - Cherry Tomatoes: Provide lycopene, which benefits heart health. - Broccoli: High in vitamins K and C. It has anti-inflammatory properties. - Olive Oil: Contains healthy fats. It can help lower cholesterol. - Tahini: Good source of calcium and magnesium. It supports bone health. These ingredients not only taste great but also offer many health benefits. Enjoy crafting your bowls! Start by rinsing the quinoa in cold water. This removes any bitterness. In a medium pot, bring the vegetable broth to a boil. Add the rinsed quinoa, lower the heat, and cover. Let it simmer for about 15 minutes. The quinoa will soak up the broth and become fluffy. After 15 minutes, remove it from heat and let it sit covered for 5 minutes. Next, prepare your vegetables. Dice the zucchini and red bell pepper. Cut the cherry tomatoes in half. Break the broccoli into small florets. You can use fresh or frozen broccoli. Both work well here. Preheat your oven to 425°F (220°C). Take a large baking sheet and spread out the diced zucchini, red bell pepper, cherry tomatoes, and broccoli florets. Drizzle olive oil over the veggies. Sprinkle garlic powder, smoked paprika, salt, and pepper on top. Toss everything together until the veggies are well-coated. Roast the vegetables for 20-25 minutes. Stir them halfway through roasting. This helps them cook evenly. You want them tender and slightly caramelized. That’s when they taste best! Now, it’s time to put everything together. Grab your serving bowls and divide the cooked quinoa among them. Top each bowl with the roasted veggies. Add slices of avocado on top for creaminess. In a small bowl, mix tahini and lemon juice with a pinch of salt. If it’s too thick, add a little water. Drizzle this tahini sauce over each bowl. Finally, garnish with fresh herbs like parsley or cilantro. This adds color and flavor. Your roasted veggie grain bowls are now ready to enjoy! For the full recipe, check above. Start with fresh veggies for great taste. I love using seasonal produce for the best flavor. Wash and chop your vegetables evenly. This helps them cook at the same speed. Use olive oil to coat your veggies. This adds flavor and helps them roast well. Sprinkle garlic powder and smoked paprika for a nice kick. Adjust salt and pepper to your taste. Preheat your oven to 425°F (220°C). This high heat gives veggies a nice char. Spread your veggies in a single layer on the baking sheet. Crowding them can lead to steaming instead of roasting. Stir them halfway through cooking. This ensures even browning and tenderness. Roast until they are soft and slightly caramelized. This usually takes about 20-25 minutes. Cook your quinoa in advance. Store it in the fridge for up to four days. Chop veggies ahead of time and keep them in airtight containers. This saves time on busy nights. You can roast a big batch of veggies. They can last in the fridge for up to five days. Mix and match your ingredients for variety. Try adding different grains or sauces for new flavors. For a quick meal, just assemble your bowls and enjoy! For the full recipe, check out my detailed guide! {{image_2}} If you want to mix things up, try using other grains. Quinoa is great, but you can also use brown rice, farro, or barley. Each grain has its own taste and texture. Brown rice gives a chewy bite, while farro adds a nutty flavor. If you’re gluten-free, go for rice or quinoa. These grains all work well with roasted veggies. Using seasonal veggies adds freshness to your grain bowl. In spring, try asparagus and peas. Summer is perfect for corn and zucchini. Fall brings sweet potatoes and Brussels sprouts. In winter, use root veggies like carrots and beets. Choose what looks good at the market. This keeps your meals exciting and tasty. You can play with flavors using different seasonings. Try Italian herbs like oregano and basil for a fresh twist. For a spicy kick, add chili flakes or cayenne pepper. If you love Asian flavors, use sesame oil and soy sauce. You can mix and match to find your favorite taste. Get creative with spices to make each bowl special. For the full recipe, check out the details provided earlier. To keep your roasted veggie grain bowls fresh, store them in airtight containers. This helps prevent sogginess and keeps flavors intact. Make sure to cool the bowls to room temperature before sealing. Store the quinoa, veggies, and tahini sauce separately if possible. This keeps everything tasting great when you reheat it. When you’re ready to enjoy your leftovers, reheat them gently. Use the microwave on medium power for about 1-2 minutes. Stir halfway through to ensure even heating. If you prefer, you can reheat the bowls in a pan over low heat. Add a splash of water or broth to keep the quinoa moist. You can freeze your roasted veggie grain bowls for future meals. Portion them into freezer-safe containers, leaving some space for expansion. They can last in the freezer for up to three months. To enjoy, thaw them overnight in the fridge. Then, reheat as mentioned above for a quick and tasty meal. For a complete guide on creating this dish, check out the Full Recipe. You can use many grains in your roasted veggie bowls. Quinoa is my favorite for its nutty taste and high protein. Brown rice is another great choice; it adds a chewy texture. Farro or barley can also work well if you want something different. Even couscous can fit nicely in this dish. Each grain brings its own flavor and health benefits. Yes, you can easily make this recipe vegan and gluten-free. The base of the grain bowl is naturally vegan. Just use gluten-free grains, like quinoa or rice. For toppings, ensure any sauces or dressings are vegan. The tahini sauce is already vegan, making it easy to enjoy. Just check labels on each ingredient to be sure. Roasted vegetables can last about 3 to 5 days in the fridge. Store them in a sealed container to keep them fresh. If you notice any smell or change in color, it's best to toss them. Reheat them gently to enjoy their flavors again. You can add them back to your grain bowl for a quick meal. You can serve many sides with grain bowls. A simple green salad works well and adds some crunch. Roasted or steamed vegetables can complement the flavors. A light soup, like tomato or vegetable, can be a warming side. For a protein boost, you might add some beans or chickpeas. These sides help round out your meal nicely. Roasted veggie grain bowls are easy to make and nutritious. We explored key ingredients, step-by-step cooking, and helpful tips. You can customize these bowls with seasonal veggies and various grains. Proper storage keeps leftovers fresh, enhancing your meals all week. Enjoy experimenting and finding your favorite flavor combinations. You’ll love creating delicious, healthy dinners.

Roasted Veggie Grain Bowls

Elevate your meal prep with these delicious roasted veggie grain bowls! Packed with quinoa and a rainbow of fresh vegetables, they're not just healthy but bursting with flavor. Drizzled with a creamy tahini sauce, these bowls are perfect for lunch or dinner. Discover how to make this easy, nutritious dish and impress your taste buds.
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 zucchini, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup broccoli florets

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, sliced

¼ cup tahini

2 tablespoons lemon juice

Fresh herbs (e.g., parsley or cilantro) for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

      While the quinoa cooks, place the diced zucchini, red bell pepper, cherry tomatoes, and broccoli florets onto a large baking sheet. Drizzle the vegetables with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated.

        Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.

          In a small bowl, whisk together tahini, lemon juice, and a pinch of salt. If the mixture is too thick, you can add a bit of water to reach your desired consistency.

            To assemble the grain bowls, divide the cooked quinoa among serving bowls, top with the roasted vegetables, and place slices of avocado on top.

              Drizzle the tahini sauce over each bowl and garnish with fresh herbs.

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

                  - Presentation Tips: Serve the bowls on wooden platters or colorful plates. Use a small squeeze bottle to artistically drizzle the tahini sauce over the avocado and veggies for an extra touch of elegance.