Alright, picture this: the smell of olive oil and roasting veggies filling the kitchen while I eagerly wait for that perfect crispy edge on sweet potatoes and zucchini. This Roasted Veggie Quinoa Bowl is one of my go-to meals when I want something hearty but still light enough to feel good about—and honestly, it looks gorgeous on the plate with all those roasted colors popping next to fluffy quinoa. Plus, it’s surprisingly simple to pull together, and the best part? You can swap in whatever veggies you have hanging around. Let me show you how to make this flavorful bowl that hits the sweet spot between comfort food and fresh, vibrant eating.
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Main Dish:
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 medium sweet potato, peeled and diced (about 1 cup)
1 medium zucchini, sliced into half-moons
1 red bell pepper, chopped
1 small red onion, sliced into wedges
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt and pepper to taste
1 cup chickpeas (canned, drained, and rinsed)
1/4 cup chopped fresh parsley or cilantro (optional)
For the Sauce / Garnish:
1/4 cup plain Greek yogurt or vegan yogurt
1 tbsp lemon juice
1 tsp honey or maple syrup
Salt and pepper, to taste
How I Make It
Step 1:
Start by preheating your oven to 425°F. While it’s warming up, rinse the quinoa thoroughly to get rid of any bitterness, then combine it with 2 cups vegetable broth (or water) in a small pot. Bring to a boil, then cover and reduce to a simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Set aside and fluff with a fork.
Step 2:
Meanwhile, toss the diced sweet potato, zucchini, red bell pepper, red onion, and chickpeas in a bowl with 2 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure everything is evenly coated—this helps the veggies caramelize and develop those irresistible roasted edges.
Step 3:
Spread the veggies and chickpeas on a baking sheet in a single layer. Roast in your hot oven for about 20–25 minutes, stirring halfway through so nothing burns. You want the sweet potato to be tender and veggies to have a bit of crisp color.
Step 4:
While the veggies roast, whisk together the sauce by mixing Greek yogurt, lemon juice, honey (or maple syrup), and a pinch of salt and pepper for a tangy, slightly sweet drizzle that’ll bring everything alive.
Step 5:
Once the quinoa is fluffy and the veggies are perfectly roasted, gather your bowl. Start with a base of quinoa, then pile on the colorful veggies and chickpeas.
Step 6:
Drizzle the yogurt sauce over the top and sprinkle with fresh parsley or cilantro if you have it. Serve warm right away for the best taste and texture.
Variations & Tips
Swap sweet potatoes for butternut squash or carrots depending on the season.
Add a handful of toasted nuts or seeds (like pumpkin seeds) for extra crunch.
Use any combo of veggies—eggplant, cherry tomatoes, or mushrooms work great roasted.
Swap chickpeas for black beans or cooked lentils for different protein vibes.
If you want extra zing, add a drizzle of sriracha or hot sauce on top.
For a vegan option, skip the yogurt sauce or use a coconut-based alternative.
How I Like to Serve It
This bowl is perfect for a cozy weeknight supper or a light lunch. It’s fantastic served alongside a crisp green salad or with warm pita bread if you’re craving something to scoop it up with. I especially love making this in early fall when sweet potatoes and zucchini are at their peak. It’s colorful, satisfying, and makes tasty leftovers for the next day.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the microwave or a skillet, stirring occasionally to retain the roasted veggie crispness.
Closing: Whenever I want a meal that’s fresh, filling, and full of sunshine, this roasted veggie quinoa bowl never lets me down!
