Roasted Veggie Power Bowl

Name: Roasted Veggie Power Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 1 cup cherry tomatoes, halved; 1 cup bell peppers, diced; 2 zucchinis, sliced; 1 red onion, sliced; 1 cup quinoa, rinsed; 2 cups vegetable broth; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon garlic powder; Salt and pepper to taste

Highlighted under: Fresh Healthy Recipes

I love making a Roasted Veggie Power Bowl because it’s the perfect way to combine my favorite vegetables, grains, and delicious dressings into one vibrant dish. The roasting brings out a wonderful depth of flavor in the veggies, while the grains add texture and the dressing ties everything together. It’s versatile enough to customize according to my mood, and I appreciate how easy it is to prepare. I can whip up a satisfying, nutritious meal in no time, making it a go-to for weeknight dinners or meal prep!

Created by

Lena

Last updated on 2026-02-07T18:42:27.224Z

When I first tried this Roasted Veggie Power Bowl, I was amazed at how much flavor could come from such simple ingredients. By roasting the vegetables, I found that the natural sugars caramelize beautifully, creating a rich taste that’s hard to resist. I like to mix seasonal vegetables for a variety of colors and flavors, ensuring each bite is exciting.

One of my favorite parts of this dish is how customizable it is! I enjoy swapping out the grains, using quinoa one day and farro the next, all while adjusting the dressing to keep things fresh. It’s a dish that never gets boring and keeps me feeling satisfied.

Why You Will Love This Recipe
Nutritious ingredients packed with flavor
Vibrant colors make for an appealing dish
Customizable with seasonal veggies and grains

The Importance of Roasting

Roasting vegetables is not just about cooking them; it transforms their natural flavors and textures. As the vegetables roast at high heat, the sugars caramelize, resulting in a sweet, rich profile that contrasts beautifully with the nutty quinoa. Keep an eye on them in the oven, as you'll want to aim for golden, slightly charred edges, which take about 20 minutes at 425°F (220°C). This technique also preserves the nutrients within the vegetables, contributing to the overall health benefits of your power bowl.

Choosing the right vegetables matters too. Broccoli, bell peppers, and zucchinis all have varying moisture levels, affecting roasting time. For example, cherry tomatoes burst into juicy sweetness and will soften faster than the firmer broccoli. To achieve an even roast, consider cutting vegetables into uniform sizes to promote consistent cooking. If you're using a mix of softer and firmer veggies, add them to the oven in staggered increments—starting with the denser broccoli and switching to the tomatoes once they're halfway through.

Dressing Decisions

The dressing is a key element that elevates this Roasted Veggie Power Bowl. The combination of olive oil and balsamic vinegar not only adds flavor but also helps in the roasting process. The oil promotes browning and the vinegar offers a tangy depth. Feel free to experiment with flavored oils or vinegars, such as garlic-infused oil or red wine vinegar for a different twist. Just remember that the acidity in vinegar can help highlight the sweetness of roasted vegetables, making it a crucial component.

If you prefer a creamier dressing, try blending in some tahini or Greek yogurt to the balsamic mix. This addition not only changes the flavor profile but also increases the protein content, creating a more satisfying meal. Another great way to enhance the dressing is to incorporate fresh herbs such as basil or parsley, which can be stirred in just before serving. This not only freshens the dish but also adds vibrant color and aroma.

Ingredients

Gather these fresh ingredients to create your Roasted Veggie Power Bowl:

Vegetables

2 cups broccoli florets
1 cup cherry tomatoes, halved
1 cup bell peppers, diced
2 zucchinis, sliced
1 red onion, sliced

Grains

1 cup quinoa, rinsed
2 cups vegetable broth

Dressing

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
Salt and pepper to taste

Once you have all your ingredients ready, you can start building your delicious bowl!

Instructions

Follow these steps to create your flavorful Roasted Veggie Power Bowl:

Prepare the Quinoa

In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Remove from heat and set aside.

Roast the Vegetables

Preheat your oven to 425°F (220°C). Toss broccoli, cherry tomatoes, bell peppers, zucchinis, and red onion with olive oil, balsamic vinegar, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway through.

Assemble the Bowl

In a large bowl, combine the cooked quinoa and roasted vegetables. Toss gently to combine. Adjust seasoning if needed and serve warm.

Enjoy your Roasted Veggie Power Bowl as a hearty meal or as a side dish!

Pro Tips

Feel free to add protein such as chickpeas or grilled chicken for extra heartiness.

Make-Ahead and Storage

This Roasted Veggie Power Bowl is an excellent candidate for meal prep. The roasted vegetables can be made in advance and stored in an airtight container in the refrigerator for up to five days. Just make sure to let them cool completely before sealing. When you're ready to enjoy your bowl, reheat the vegetables gently in the oven or a microwave, allowing them to retain their originally roasted flavor and texture.

The quinoa also keeps well, so prepare a large batch and store it separately. Cooked quinoa can be refrigerated for about a week, making it easy to grab and assemble your power bowl quickly. If you find the quinoa has dried out slightly after refrigeration, add a splash of water before reheating to help revive its fluffy texture.

Variations and Customization

One of the best aspects of this recipe is its versatility. Feel free to swap out the vegetables based on what’s in season or what you have on hand. Sweet potatoes or butternut squash can be excellent substitutes for zucchinis, while asparagus or green beans can add a delightful crunch. The key is to select veggies that roast well together, ensuring they have similar cooking times to avoid overcooking or undercooking some pieces.

In terms of grains, while quinoa provides a fantastic nutty flavor, you might consider alternatives like farro, brown rice, or even a gluten-free grain like millet for variety. Each grain brings its own texture and nutty essence, allowing you to personalize the bowl to your palate. Layering different textures not only makes for a more interesting dish but also keeps your meals exciting throughout the week.

Questions About Recipes

→ Can I use frozen vegetables instead?

Yes, frozen vegetables can be used, but make sure to thaw them completely and pat them dry before roasting.

→ What other grains can I use?

You can substitute quinoa with farro, brown rice, or even couscous based on your preference.

→ How long will leftovers last in the fridge?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I prepare this bowl ahead of time?

Absolutely! You can prepare the quinoa and roast the veggies in advance. Just assemble the bowl when ready to eat.