Herb Roasted Veggie Quinoa Bowl

Name: Herb Roasted Veggie Quinoa Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 medium zucchini, chopped; 1 medium carrot, sliced; 1 red onion, chopped; 1 cup quinoa; 2 cups vegetable broth; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Quick & Easy

I love making this Herb Roasted Veggie Quinoa Bowl because it’s both nourishing and bursting with flavor. Whenever I need a quick, healthy meal, I turn to this recipe. The combination of roasted vegetables mixed with tender quinoa and fresh herbs creates a delightful dish that I can customize with whatever veggies I have on hand. It’s not only a treat for my taste buds but also visually appealing. Plus, it’s perfect for meal prep, making it a staple in my kitchen!

Created by

Phoebe Drake

Last updated on 2026-01-18T03:07:14.566Z

I’ve experimented with various versions of quinoa bowls, but this Herb Roasted Veggie Quinoa Bowl stands out for its simplicity and flavor. The secret lies in the fresh herbs and the roasting technique, which brings out the natural sweetness of the vegetables. I usually use seasonal veggies such as bell peppers, zucchini, and carrots, ensuring I get the best flavor. The texture of the quinoa offers a lovely bite that complements the softness of the roasted veggies.

When making this dish, I recommend letting the veggies roast until they’re slightly caramelized. This adds a depth of flavor and enhances the dish significantly. You can easily adapt this bowl by swapping out the vegetables or adding your favorite protein, making it a versatile option for any meal. It's a recipe I find myself returning to again and again!

        Why You'll Love This Recipe
        Colorful and nutritious mix of roasted veggies
Satisfying quinoa base for a hearty meal
Easy to customize with seasonal ingredients
Perfect for meal prepping and feeding a crowd

      

Roasting Techniques for Maximum Flavor

When roasting vegetables, achieving that perfect caramelization is key to enhancing their natural sweetness. For this recipe, I recommend cutting the veggies into uniform pieces to ensure even cooking. A good rule of thumb is to keep them around 1-inch in size. If you notice any pieces browning too quickly, simply shuffle them on the baking sheet halfway through roasting to promote even color and flavor. A little char on the edges adds a delightful depth that truly elevates this Herb Roasted Veggie Quinoa Bowl.

Another essential tip is to preheat your baking sheet. This can be done by placing it in the oven for about 10 minutes before adding your seasoned vegetables. Starting with a hot surface helps to sear the veggies almost immediately, leading to a crispy exterior and tender interior. Be sure to spread them out evenly on the sheet, avoiding overcrowding, which can lead to steaming instead of roasting.

Choosing Your Veggies Wisely

The beauty of this quinoa bowl lies in its versatility. While I've suggested bell peppers, zucchini, carrots, and red onion, feel free to substitute with seasonal vegetables like asparagus, Brussels sprouts, or even sweet potatoes for different flavor profiles. Just aim for a mix of colors and textures to keep the dish visually appealing and nutritionally balanced. Remember to adjust the cooking time slightly for denser vegetables, such as sweet potatoes, which may need an extra 5-10 minutes in the oven.

Fresh herbs also play a crucial role in this dish. While oregano and thyme offer a warm, earthy flavor, I often like to experiment with fresh basil or cilantro depending on the season. Adding these fresh herbs towards the end of cooking not only brightens up the flavor but also refreshes the overall dish, making it even more enjoyable. Don’t shy away from mixing and matching to find your signature bowl!

Ingredients

Vegetables

1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium zucchini, chopped
1 medium carrot, sliced
1 red onion, chopped

Grains

1 cup quinoa
2 cups vegetable broth

Herbs & Spices

2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C) to begin roasting the vegetables.

Prepare the Quinoa

Rinse the quinoa under cold water and combine it with the vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the quinoa is fluffy.

Roast the Vegetables

On a large baking sheet, toss the diced bell peppers, zucchini, carrot, and red onion with olive oil, oregano, thyme, salt, and pepper. Spread evenly and roast for 25 minutes until the veggies are tender and slightly caramelized.

Combine and Serve

In a large bowl, mix the cooked quinoa with the roasted vegetables. Garnish with fresh parsley and serve warm.

Pro Tips

Feel free to add your favorite proteins like chickpeas or grilled chicken for a more filling meal. You can also incorporate other vegetables depending on the season.

Storage and Meal Prep Tips

This Herb Roasted Veggie Quinoa Bowl is a fantastic option for meal prepping. You can store the roasted vegetables and quinoa separately in airtight containers in the refrigerator for up to 4 days. This not only prolongs freshness but also allows you to combine them in different ways throughout the week. Try adding a dollop of hummus or a sprinkle of feta cheese for new flavors with minimal effort.

If you plan to freeze portions, consider undercooking the vegetables slightly to maintain texture upon reheating. Placing the roasted veggies in a freezer-safe container can extend their life for up to 3 months. When you're ready to enjoy your bowl, simply thaw overnight in the fridge and reheat in the microwave or on a stovetop pan until heated through.

Serving Suggestions

To make this Herb Roasted Veggie Quinoa Bowl a complete meal, consider adding a protein like chickpeas, grilled chicken, or tofu. For a vegan version, adding some garbanzo beans not only boosts the protein content but also brings additional flavors that pair beautifully with the roasted vegetables. You can also toss in some avocado slices right before serving to add a creamy texture that blends well with the other components.

For an extra burst of flavor, drizzle a homemade lemon-tahini dressing or balsamic glaze over the top just before serving. It adds a layer of acidity that balances the richness of the quinoa and veggies, making each bite more satisfying. And remembering to add scattered nuts or seeds can provide a delightful crunch that enhances both the texture and nutrition.

Questions About Recipes

→ Can I make this recipe vegan?

Yes, this recipe is already vegan since it uses vegetable broth and no animal products.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 4 days.

→ Can I freeze the quinoa bowl?

Yes, you can freeze the bowl for up to 3 months. Just thaw and reheat before serving.

→ What can I serve with this quinoa bowl?

This bowl pairs beautifully with a side salad or can be topped with avocado for added creaminess.