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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 large zucchini, diced - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1 cup carrots, sliced - 1 red onion, diced - 3 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1 avocado, sliced - 1/4 cup tahini - 2 tablespoons lemon juice - Fresh parsley for garnish This grain bowl is not just tasty; it’s also healthy. It provides a good balance of protein, fiber, and healthy fats. Quinoa is a complete protein. It gives you all nine essential amino acids. The vegetables add vitamins, minerals, and antioxidants. For each serving, you get around: - Calories: 350 - Protein: 12g - Carbs: 45g - Fiber: 10g - Fat: 15g To make this roasted vegetable grain bowl, you need a few basic kitchen tools: - A large baking sheet - A pot for the quinoa - A mixing bowl for the veggies - A whisk for the dressing - A sharp knife and cutting board for chopping These tools help you prepare everything quickly and easily. Enjoy the process of making this colorful and healthy meal! Start by washing all your vegetables. I like to use fresh ones for the best taste. Dice the zucchini, red bell pepper, and red onion into small pieces. Slice the carrots thinly, and cut the cherry tomatoes in half. Place all the chopped veggies in a large bowl. This mix gives a nice rainbow of colors and flavors. In a pot, pour in two cups of vegetable broth. Bring it to a boil. Rinse one cup of quinoa under cold water. Once the broth is boiling, add the quinoa. Lower the heat to a simmer and cover the pot. Cook for about 15 minutes. The quinoa will absorb all the liquid and become fluffy. Preheat your oven to 425°F (220°C). While the oven heats, drizzle three tablespoons of olive oil over the veggies in the bowl. Add one teaspoon of smoked paprika, one teaspoon of garlic powder, salt, and pepper to taste. Toss everything well until the vegetables are fully coated. Spread them out on a baking sheet lined with parchment paper. Roast for 25-30 minutes. They should be caramelized and tender when done. This simple method brings out the best flavors in your roasted vegetables. You can now assemble your bowl with the cooked quinoa and roasted veggies from the Full Recipe. Enjoy! Roasting vegetables brings out their natural sweetness and flavor. Here are my tips: - Choose fresh vegetables. Fresh veggies taste better. - Cut them evenly. This helps them cook at the same rate. - Use enough oil. A light coat of oil helps with browning. - Don't crowd the pan. Give them space to caramelize. - Stir halfway through. This ensures even cooking and browning. Roast your veggies at 425°F for a nice char. They should be golden brown and tender. Keep an eye on them. They can go from perfect to burnt quickly! Quinoa is a great grain for your bowl. Here are some common mistakes: - Not rinsing quinoa. Rinsing removes bitter saponins. Always rinse your quinoa before cooking. - Wrong water ratio. Use two cups of broth for every cup of quinoa. This gives it flavor. - Skipping the simmer. Let it simmer on low heat for 15 minutes. This helps it cook evenly. - Not fluffing it. After cooking, let it sit for five minutes, then fluff with a fork. These tips ensure your quinoa is light and fluffy. A good dressing can elevate your grain bowl. Here’s how to make it shine: - Start with a base. Use tahini, yogurt, or a vinaigrette. - Add acidity. Lemon juice or vinegar brightens the flavors. - Season well. A pinch of salt and pepper goes a long way. - Experiment with herbs. Fresh herbs add freshness and depth. - Adjust thickness. Add water to thin or more tahini to thicken. Always taste as you go. A little tweak can make a big difference. These tips will help you create a delicious dressing every time. For a full guide on creating this bowl, check the Full Recipe. {{image_2}} This grain bowl is naturally vegan! You get great flavors from the roasted veggies and tahini. If you want more protein, add chickpeas or black beans. They make it hearty and filling. You can also swap the tahini for almond butter or sunflower seed butter. Both options work well and keep it plant-based. Quinoa is a great choice, but you can mix it up! Try brown rice for a chewy texture. Farro adds a nutty flavor, while bulgur is quick to cook. Each grain brings its own taste and texture. You can also use gluten-free grains like millet or sorghum if needed. Choose what you love best! Seasonal veggies can change your grain bowl game! Use asparagus in spring or squash in fall. Sweet potatoes add sweetness in cooler months, while fresh peas brighten the dish in summer. You can also toss in leafy greens like kale or spinach for added nutrients. This keeps your bowl fresh and exciting all year long. For the complete recipe, check out the Full Recipe. Store your roasted vegetable grain bowl in airtight containers. This keeps the food fresh. Let the bowl cool down before sealing. You can keep it in the fridge for up to four days. If you want to store it longer, consider freezing. Just make sure to separate the dressing. Meal prepping this bowl can save you time. Cook a big batch of quinoa and roast extra veggies. Once cooled, divide them into meal prep containers. You can mix and match different veggies each week. This keeps your meals fun and exciting. When you want to eat your leftovers, reheat them gently. You can use the microwave for quick heat. Place the bowl in for about one to two minutes. Stir halfway through to warm evenly. If you prefer the oven, heat at 350°F (175°C) for ten minutes. Enjoy your tasty meal! For the full recipe, you can find it [here](#). To make the grain bowl gluten-free, simply swap the quinoa with a gluten-free grain. You can use brown rice, millet, or even buckwheat. These options are tasty and keep the meal light. Always check the labels to ensure they are gluten-free. This change does not alter the delicious flavors you crave. You can use many veggies in this grain bowl. Broccoli, sweet potatoes, or asparagus work great. Try adding cauliflower or Brussels sprouts for a crunchy texture. Feel free to mix and match based on what you have. Seasonal vegetables add fresh flavors and colors. Just remember to roast them until tender. Yes! You can prep the grain bowl ahead. Roast the veggies and cook the quinoa in advance. Store them in separate containers in the fridge. When you're ready to eat, just combine them. Drizzle on the tahini dressing before serving. This is a great way to save time during busy days. For the full recipe, check out the Rainbow Roasted Vegetable Grain Bowl. This blog post gave you all you need to create tasty grain bowls. We covered key ingredients, easy steps, and useful tips. You learned about roasting vegetables and cooking quinoa just right. You can also explore fun variations and tips for storage. Grain bowls are flexible, so get creative! Use what you have on hand. Enjoy tasty, healthy meals that fit your style. Now, get cooking and enjoy every bite!

Roasted Vegetable Grain Bowl

Elevate your meal prep with this vibrant Rainbow Roasted Vegetable Grain Bowl! Packed with nutritious quinoa, colorful veggies, and a delicious tahini dressing, this recipe is not only healthy but also visually stunning. Perfect for lunch or dinner, it’s easy to make and will leave you feeling satisfied. Want to try it out? Click through for the full recipe and bring a burst of color and flavor to your table!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 large zucchini, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup carrots, sliced

1 red onion, diced

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 avocado, sliced

1/4 cup tahini

2 tablespoons lemon juice

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the diced zucchini, red bell pepper, cherry tomatoes, carrots, and red onion.

      Drizzle the vegetables with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated.

        Spread the seasoned vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, or until caramelized and tender.

          Meanwhile, in a pot, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and the liquid is absorbed.

            In a small bowl, whisk together tahini, lemon juice, and a pinch of salt to create a creamy dressing. Add water if needed to thin it out to your desired consistency.

              Once the vegetables and quinoa are cooked, assemble the grain bowl by placing a portion of quinoa at the bottom.

                Top with the roasted vegetables, sliced avocado, and drizzle the tahini dressing over the top. Garnish with fresh parsley.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4