Winter Quinoa and Roasted Veggie Bowl Recipe

ByWendy Carter
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Winter is here, and your taste buds are already bored of soup. Again. Enter the Winter Quinoa and Roasted Veggie Bowl—a dish so hearty, it’ll make you forget about the frostbite outside.

Packed with protein, fiber, and enough color to rival a Christmas tree, this bowl doesn’t just feed you; it fuels you. And the best part? It’s stupidly easy to make.

No fancy skills, no obscure ingredients, just flavor that slaps.

Ready to upgrade your sad winter meals? Let’s go.

Why This Recipe Works

This isn’t just another grain bowl.

The quinoa gives you a complete protein, while the roasted veggies caramelize into sweet, crispy perfection.

Toss in some creamy avocado and a zingy dressing, and you’ve got a meal that’s balanced, filling, and actually exciting.

Plus, it’s vegan-friendly, gluten-free, and customizable—so even your picky cousin can’t complain.

Winter Quinoa and Roasted Veggie Bowl Recipe
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Winter Quinoa and Roasted Veggie Bowl Recipe

Recipe by Wendy CarterCourse: Dinner
Servings

2

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

450

kcal

Ingredients

  • 1 cup quinoa, rinsed

  • 2 cups water or veggie broth

  • 1 sweet potato, diced

  • 1 cup Brussels sprouts, halved

  • 1 red onion, sliced

  • 1 tbsp olive oil

  • Salt and pepper, to taste

  • 1 avocado, sliced

  • 2 tbsp tahini

  • 1 tbsp lemon juice

  • 1 tsp maple syrup

  • 1 clove garlic, minced

  • Optional: Crushed red pepper, pumpkin seeds, or feta for topping

Step-by-Step Instructions

  • Preheat your oven to 400ºF (200ºC). Because roasting is the only way to make veggies taste like candy.
  • Toss the sweet potato, Brussels sprouts, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet—no crowding, or they’ll steam instead of roast.
  • Roast for 20–25 minutes, flipping halfway. You want crispy edges, not mush.
  • While the veggies roast, cook the quinoa. Bring water or broth to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork. Easy.
  • Whisk together tahini, lemon juice, maple syrup, garlic, and a splash of water. Adjust thickness to your liking. Too thick? Add more water. Too thin? You messed up.
  • Assemble your bowl. Quinoa base, roasted veggies on top, avocado slices, and a generous drizzle of dressing. Sprinkle with extras if you’re feeling fancy.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. The avocado will brown, so add it fresh when reheating. Pro tip: Keep the dressing separate until serving to avoid soggy quinoa.

Why You’ll Love This Bowl

This recipe is a nutrient powerhouse.

Quinoa delivers all nine essential amino acids, while the veggies pack fiber, vitamins, and antioxidants. The healthy fats from avocado and tahini keep you full, and the flavors? Chef’s kiss.

It’s also meal-prep friendly—make a big batch and eat like a king all week.

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Nutrition Facts (Per Serving)

  • Calories: 450
  • Protein: 12g
  • Carbs: 60g
  • Fiber: 12g
  • Fat: 18g (mostly the good kind)

Common Mistakes to Avoid

  • Overcrowding the baking sheet. Veggies need space to crisp up. Use two sheets if needed.
  • Underseasoning. Quinoa is bland on its own. Salt the water or use broth.
  • Skipping the rinse. Unrinsed quinoa tastes like soap.

    Don’t be lazy.

Alternatives

  • No quinoa? Use brown rice or farro.
  • Hate Brussels sprouts? Swap in broccoli or cauliflower.
  • Not vegan? Add grilled chicken or a fried egg for extra protein.
  • Dressing too fancy? Just squeeze lemon and call it a day.

FAQs

Can I use frozen veggies?

Yes, but they’ll be soggier. Thaw and pat dry before roasting, or embrace the mush. IMO, fresh is best.

How do I make this spicier?

Add crushed red pepper to the dressing or toss the roasted veggies with chili flakes.

Fire it up.

Can I meal-prep this?

Absolutely. Store components separately and assemble before eating. Your future self will thank you.

Is quinoa really that healthy?

Yes.

It’s a complete protein, gluten-free, and packed with fiber. Basically, it’s showing off.

Final Thoughts

This Winter Quinoa and Roasted Veggie Bowl is the antidote to boring cold-weather meals. It’s easy, nutritious, and tastes like you actually know how to cook.

Plus, it’s flexible enough to handle whatever’s left in your fridge.

So ditch the sad soups and give this bowl a shot. Your taste buds (and your body) will thank you.

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