These vegan quinoa bowls are made with roasted vegetables, protein-rich edamame, and lemony quinoa for an easy plant-based meal perfect for lunch, dinner, or meal prep.
Roasted Vegetable Quinoa Bowl
I love a big bowl of vegetables as a main dish, but I’m always thinking about protein and fiber to make it more satisfying. This vegan quinoa bowl is hearty, cozy, and filling with a base of quinoa and edamame for added plant-based protein and fiber, and sheet pan roasted vegetables. Nutritional yeast adds an almost cheesy flavor to any dish, and the mix of warm roasted vegetables and fresh arugula makes every bite super delicious. My photographer loved it so much, he said he had no idea it would be this good!
Why These Vegan Quinoa Bowls Work
It can be difficult to get enough protein and fiber in your diet, especially if you are a vegetarian. Focusing on vegetables and whole grains can help you easily reach your fiber goals. When it comes to protein, you have to get creative by adding it where you can. This includes nutritional yeast, quinoa, and edamame.
- Nutrition Powerhouse: With a whopping 7 different vegetables and all the clean, whole ingredients, this healthy vegan quinoa bowl is packed with vitamins and minerals. Plus, it’s gluten-free and dairy-free.
- High in proteinEven if it doesn’t contain meat
- Customized: There are so many ways to change it to suit your taste. There are over a dozen options below!
- fancy: Eating the rainbow is a great way to get a variety of nutrients.
materials needed
This simple vegan quinoa bowl recipe includes 7 vegetables! See recipe card below for exact measurements.
- nutritional yeast It has a nutty flavor similar to Parmesan cheese, making it a common vegan alternative.
- seasoning: Garlic powder, onion powder, smoked paprika, kosher salt
- vegetable: Cherry tomatoes, shiitake mushrooms, sweet potatoes, Broccoli florets, shallots, peeled edamame, baby arugula
- Quinoa: Check the quinoa cooking instructions to make sure it is fluffy. And it’s not soggy. The secret is that it uses less water than most packages. to instruct
- Quinoa Ball Dressing: Lemon juice and zest, red wine vinegar, and more virgin olive oil
How to Make a Vegan Quinoa Bowl
Line your sheet pan with parchment paper to make cleanup easier. If you’re doubling the recipe, make sure you have enough room to roast the vegetables by placing them in two pans. See recipe card below for printable instructions.
- Roast vegetables: Drizzle the tomatoes, mushrooms, sweet potatoes, broccoli and sliced shallots with olive oil and season with all the spices. Bake at 400°F for 25 minutes until tender.
- Prepare the quinoa salad: Combine quinoa, chopped shallots, lemon juice and zest, vinegar, edamame, and remaining salt in a large bowl.
- Assembly method: Divide the arugula between two shallow bowls. Top with half the quinoa and the roasted vegetables.
Meal Preparation Tips
This Roasted Vegetable Quinoa Bowls recipe serves two people, but can easily be doubled for leftovers. If it’s more convenient, you can also do most of the preparation in advance. Here’s everything you can prepare the day before:
- Cook quinoa on the stovetop or in an Instant Pot.
- Combine spices in an airtight container.
- Wash and cut the mushrooms, sweet potatoes, broccoli, and shallots.
- Thaw the peas.
- Prepare vinaigrette (chopped shallots, vinegar, lemon, oil) in a glass jar.
The next day, before dinner, while the vegetables are roasting, mix the quinoa and peas with the dressing.
Customize your bowl
- Not vegan? Feel free to swap out the nutritional yeast for grated Parmesan or Pecorino Romano.
- mushroom: If you can’t find shiitake mushrooms, mushrooms such as baby bella, white button, and oyster mushrooms will work.
- sweet potato: Serve with butternut or acorn squash.
- broccoli: Try switching to cauliflower.
- shallot: Replace with red onion.
- Arugula: Use spinach or watercress
- Other vegetable options: If you don’t like mushrooms or don’t have a particular vegetable, you can add just about any type here. Serve with bell peppers, asparagus, carrots, or Brussels sprouts.
- Don’t like quinoa? Switch to brown rice, farro, or couscous.
- vinegar: Replace red wine vinegar with white wine or apple cider vinegar.
How to Add More Protein
Here are some vegan and non-vegan ways to boost the protein content of your quinoa vegetable bowl.
- Cooking liquid: Increase the protein content by boiling quinoa in bone broth.
- meat: Add chicken, shrimp, or meatballs.
- Vegetarian Protein: Use tofu or plant-based sausage.
- dressing: Stir tahini into lemon vinaigrette.
- Nuts and Seeds: Garnish with pistachios, pecans, hemp hearts or sunflower seeds.
What to Serve with Vegan Quinoa Bowls
This bowl is a one meal meal so no side dish is needed. But if you want to make this a multi-course meal, here are a few ideas:
storage tips
- Storage method: Keeping quinoa, vegetables, and arugula in separate containers will keep everything fresher longer. However, if you’re taking it on the go, it’s a good idea to put the vegetables and quinoa in one container and the arugula in another container and refrigerate it.
- refrigerator: Quinoa and roasted vegetables will keep in the refrigerator for 4 days.
- reheat Microwave until warm. Then add the arugula and stir. It’s okay to eat leftovers cold or at room temperature.
More Vegan Bowl Recipes You’ll Love
produce: night soil
Serving Size: 1 Quinoa cup, 1 cup arugula, about 2 ½ cups vegetables + 2TB vinaigrette
Preheat oven to 400°F.
In a small bowl, combine nutritional yeast, garlic powder, onion powder, smoked paprika, and 1 ¼ teaspoons salt.
Place the vegetables, except the chopped shallots and peas, and the sliced shallots on a large sheet pan, drizzle generously with olive oil, then add the spice mixture and toss well. Drizzle with more oil as needed. Roast for 25 minutes until vegetables are tender and cooked through.
While the vegetables are roasting, prepare the quinoa. In a large bowl, combine quinoa, chopped shallots, juice of 2 lemons, zest of 1 lemon, red wine vinegar, edamame, and ¼ teaspoon kosher salt and mix well.
Place 1 cup of arugula in two large, shallow bowls and divide the quinoa evenly over the top.
Divide the roasted vegetables evenly between each bowl.
Final step:
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Double the recipe for meal prep.
clothing material: 1 Quinoa cup, 1 cup arugula, about 2 ½ cups vegetables + 2TB vinaigrette, calorie: 552 calorie, carbohydrate: 87.5 g, protein: 25 g, province: 14.5 g, Saturated Fat: 2 g, sodium: 1262.5 mg, fiber: 19.5 g, sugar: 17 g
