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bistro-style roasted veggie quinoa bowl

Bistro-Style Roasted Veggie Quinoa Bowl

A warm and colorful bowl filled with fluffy quinoa and roasted vegetables like sweet potatoes, zucchini, red peppers, onions, and cherry tomatoes. It’s simple to make, healthy, and feels like something you’d order in a cozy café.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 people
Course: Dinner, Lunch, Main dish
Cuisine: Café-style, Modern healthy
Calories: 400
Ingredients Method Notes

Ingredients
  

For the quinoa:
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth or water
  • Pinch of salt
  • For the roasted vegetables:
  • 1 zucchini chopped
  • 1 red bell pepper chopped
  • 1 medium sweet potato cubed
  • 1 red onion sliced
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
Optional toppings:
  • Fresh parsley
  • Crumbled feta or goat cheese
  • Drizzle of tahini or balsamic glaze

Method
 

Cook the quinoa:
  1. Rinse quinoa under cold water. Add quinoa, broth, and a pinch of salt to a pot. Bring to a boil, cover, and simmer for 15 minutes. Fluff with a fork.
Prep the vegetables:
  1. Cut zucchini, bell pepper, sweet potato, onion, and tomatoes into bite-sized pieces.
Season:
  1. Toss the vegetables with olive oil, garlic powder, paprika, thyme, salt, and black pepper.
Roast:
  1. Spread the vegetables evenly on a parchment-lined baking sheet. Roast at 400°F (200°C) for 25–30 minutes, stirring halfway.
Assemble the bowl:
  1. Add a scoop of quinoa to a bowl, top with roasted veggies, sprinkle with parsley or cheese, and drizzle with tahini or balsamic if you’d like.

Notes

  • You can swap sweet potato with carrots or butternut squash if that’s what you have.
  • Add chickpeas or grilled chicken if you want extra protein.
  • Store leftovers in the fridge for 3–4 days; reheat veggies in the oven for best texture.