This Vegan Quinoa Bowl is made with roasted greens, protein-rich edamame, and lemony quinoa for a simple plant-based meal that’s excellent for lunch, dinner, or meal prep.
Roasted Vegetable Quinoa Bowl
I really like a giant bowl of greens as a predominant dish, however I’m all the time occupied with 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 all the things a savory, virtually tacky taste, and the combo of heat roasted greens with contemporary arugula makes each chunk so scrumptious. My photographer cherished it a lot, she advised 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 weight loss plan, particularly in the event you’re vegan. By specializing in greens and entire grains, it’s simple to succeed in 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 in.
- Dietary powerhouse: With a whopping 7 totally different greens and all clear, entire substances, this wholesome vegan quinoa bowl is filled with 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 wonderful means to make sure you’re getting quite a lot of vitamins.
Elements You’ll Want
This straightforward vegan quinoa bowl recipe contains 7 greens! See the recipe card beneath for the precise measurements.
- Dietary yeast is a typical vegan various to Parmesan cheese as a result of it has an identical 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: Take a look at 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, purple wine vinegar, additional virgin olive oil
The best way to Make Vegan Quinoa Bowls
Line your sheet pan with parchment paper to make cleanup simpler. If you happen to’re doubling the recipe, put the greens on two sheet pans to make sure they’ve sufficient area 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 best way to assemble: Divide the arugula between two shallow bowls. High with half the quinoa and roasted veggies.
Meal Prep Suggestions
This roasted vegetable quinoa bowl recipe serves two individuals, but it surely’s simple to double for leftovers. You can too do many of the prep forward of time if that’s extra handy. Right here’s all the things you may prep the day earlier than:
- Cook dinner the quinoa both on the range or within the Instantaneous Pot.
- Mix the spices in an hermetic container.
- Clear and minimize 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: If you happen to can’t discover shiitakes, any mushroom, like child bella, white button, or oyster, will work.
- Candy Potatoes: Strive it with butternut or acorn squash.
- Broccoli: Change it with cauliflower.
- Shallots: Change them with purple onions.
- Arugula: Use spinach or watercress
- Different veggie choices: If you happen to don’t like mushrooms or don’t have a sure vegetable, you may add virtually another sort right here. Strive it with bell peppers, asparagus, carrots, or Brussels sprouts.
- Don’t like quinoa? Swap it for brown rice, farro, or couscous.
- Vinegar: Substitute purple 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 facet, however if you wish to make this a multi-course meal, right here’s some concepts:
Storage Suggestions
- The best way to retailer: Preserving the quinoa, greens, and arugula in separate containers will maintain all the things brisker for longer. Nevertheless, in the event you’re taking them with you on the go, it’s high-quality 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 high-quality in the event you’d fairly 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, apart from the chopped shallots and edamame, on a big sheet pan and spray generously with olive oil, add the spice combination and toss properly, 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, purple wine vinegar, edamame and ¼ teaspoon kosher salt and toss properly.
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Add 1 cup arugula to 2 giant 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
