Quinoa & Roasted Vegetable Bowl
This quinoa and roasted vegetable bowl is packed with sweet potatoes, Swiss chard, peppers, broccoli, dates, roasted pepitas and fluffy quinoa. A vinaigrette of lemon cooked in salted butter, olive oil, lemon juice, thyme, salt & pepper is the perfect tangy dressing for a Super Food Bowl.
All About this delicious Quinoa Bowl:
Today I am sharing with you a bright, beautiful quinoa-salad bowl packed with nutritious “Super Food” vegetables. So yummy. So good for you.
This is a PERFECT weeknight dinner because everyone in the family can help chop, sauté, peel and cook. Even your littlest cooks can massage the kale to make it taste less bitter. Enjoy!
- See Cooking Notes before Instructions
Ingredients in Quinoa and Roasted Vegetable Bowl:
- quinoa
- lemons
- sweet potato
- Swiss Chard or Italian Kale
- red or orange bell pepper
- dates
- thyme leaves
- dry roasted pepitas
- salted butter
- olive oil
- salt, pepper
Special Equipment and utensils needed for this recipe:
- large skillet
- chef’s knife
- large salad bowl
- rimmed baking sheet
- parchment paper
- fish spatula or thin spatuala
- fork for fluffing quinoa
- salad tongs
- measuring cups and spoons
- small mixing bowl
Pro-tips for this recipe:
If you like this bowl power with quinoa, try these recipes:
- Summer Salmon Salad
- Chopped Salmon and Quinoa Bowl
- Quinoa Chicken Power Bowl
- How to Make a Farmer’s Market Salad
- Forbidden Rice & Vegetable Bowl
Cooking Notes:
- I did not roast any parts of the sweet potato that were not the same size- ends and angled pieces. I just toss those raw pieces in with my dogs kibble. Otherwise, they will burn and become bitter.
- I roasted my pepitas in the same pan I cooked the lemons. The bit of butter made them extra tasty.
- You can make this dish vegan, by cooking the lemons in either coconut oil or olive oil. The butter just adds a cetain warm nutty taste I love.
- For the meat eaters in your family, add in cooked salmon, chicken or even cooked ground turkey.
What to serve with Quinoa and Roasted Vegetable Bowl:
- Wine- a dry white wine- a sauvignon blanc or an Oregon Pinot Noir would be perfect
- Quick breads such as a pumpkin, zucchini or carrot loaf with a smear of warm honey butter
- Warm roasted carrot soup
- crusty sour dough bread with olive oil and flakey sea salt
- a simple cheese and olive board
Ingredients
- 1 cup Dry Quinoa cook according to package instructions. This will yield about 3 cups cooked.
- ½ unit large Lemon sliced into thin circles
- 3 TBSP Lemon Juice
- ½ cup olive oil divided
- 2 tsp Kosher salt divided
- 1 tsp Ground Pepper divided
- 1 TBSP Fresh Thyme Leaves
- 1 unit large Sweet Potato peeled and cut into 1′ cubes
- 1 unit head Broccoli cut into florets
- 3 cups Swiss Chard stems and leaves chopped
- 1 unit Orange or Red Bell Pepper chopped
- 3 cups Italian Kale massaged and torn into pieces
- 3 unit Dried Dates pitted, cut into thin strips
- ½ cup Dry Roasted Pepitas
- 2 TBSP Salted Butter
Instructions
- Pre heat oven to 400 degrees.
- Cook quinoa according to instructions. Fluff with a fork. Keep warm.
- In a small bowl, toss the sweet potatoes with a little olive oil, salt and pepper. Place potatoes on a roasting pan lined with parchment paper and bake for 15 minutes.
- Place broccoli, swiss chard, peppers in the same bowl and toss with a bit more of oil, salt u0026 pepper. Remove potatoes from oven. Add vegetables to sweet potatoes. Toss all well together. Bake another 15 minutes or until browned edges appear on the vegetables. Remove from oven- set aside to cool.
- Meanwhile, while veggies are cooking, melt butter in a pan over medium high heat. Place lemon slices into melted butter and cook until the lemons are fragrant and browned.
- With a fish spatula, remove lemons to a cutting board and finely chop- rind and all. Reserve browned butter from pan.
- In a large salad bowl add in remaining olive oil, browned butter from the pan, lemon juice, thyme leaves, 1/2 tsp of salt and 1/4 tsp pepper and chopped lemon. Whisk well until oil becomes emulsified.
- In the salad bowl, add quinoa and toss lightly to coat with lemon vinaigrette. Add in roasted vegetables, kale and dates. Toss all together until coated with the dressing.
- Top with pepitas.
- Leftovers can be stored in the fridge for up to 3 days.
