Looking for a vegetarian dish that is also nutritious, easy to make and great tasting? This roasted broccoli and sweet potato quinoa bowl will check all those boxes! It comes together quickly, has loads of vegetables in it and still gets you your protein to keep you full for a long time. Let’s make it!
Quinoa is one of my favorite grains to use when making a vegetarian dish to ensure I get my protein for that meal. Quinoa not only contains a great amount of protein, but it also contains a great amount of nutrients including fiber, making it a great grain to keep you full for a long time. Another plus? It is naturally gluten-free! Quinoa is a perfect addition to any vegetable recipe you make or even as a side by itself!
How to Make Loaded Veggie Quinoa Bowl
Preheat oven to 400 degrees. Place quinoa in saucepan with 3 cups of water. Turn on high- wait for boil- then turn down to low until water is fully evaporated
Chop sweet potato into 1/2 inch thick cubes. Chop broccoli into small florets, in addition to pepper and onion
Combine 1/2 amount of oil, basil and oregano into a mixing bowl and add in sweet potato. Place sweet potato onto a baking sheet and bake for 20 minutes or until fully baked.
Then, combine broccoli, pepper and onion into the mixing bowl and add the rest of the oil and spices. Place broccoli, pepper and onion onto a separate baking sheet (make sure that there is no overlap of vegetables) and roast for 10-20 minutes until the veggies are fully cooked mixing occasionally (see Note 1)
For the sauce:
Melt the butter in a saucepan on medium high heat. Slowly whisk in the flour until fully combined and no clumps.
Turn temperature to a medium to a medium-low heat. Whisk in the milk, spices and Parmesan cheese until thickened to preferred consistency (~2-3 minutes) and stir frequently.
In a serving bowl, combine quinoa, vegetables and sauce and serve!
Notes:
- The onions, broccoli and pepper may cook quicker than the sweet potato and may need to removed before the sweet potato, so monitor during baking.
Roasted Broccoli and Sweet Potato Quinoa Bowl
Course: Dinner, Lunch, Recipes, Vegetarian8
servings20
minutes30
minutes50
minutesIngredients
2 head broccoli, diced
1 red pepper
1/2 sweet onion
2 medium sized sweet potato, diced
2 tbsp oregano
2 tbsp basil
4 tbsp olive oil
1.5 cups dry quinoa
- Ingredients for sauce
1/2 tsp garlic
2 tbsps butter
2 tbsps Gluten-Free All Purpose Flour
1.5 cups milk
1 tbsp oregano
1 tbsp basil
1/4 cup parmesan cheese
1/4 cup mozzarella
Directions
- Preheat oven to 400 degrees
- Place quinoa in saucepan with 3 cups of water. Turn on high- wait for boil- then turn down to low until water is fully evaporated
- Chop sweet potato into 1/2 inch thick cubes
- Chop broccoli into small florets, in addition to pepper and onion
- Combine 1/2 amount of oil, basil and oregano into a mixing bowl and add in sweet potato
- Place sweet potato onto a baking sheet and bake for 20 minutes or until fully baked.
- Combine broccoli, pepper and onion into the mixing bowl and add the rest of the oil and spices.
- Place broccoli, pepper and onion onto a separate baking sheet (make sure that there is no overlap of vegetables) and roast for 10-20 minutes until the veggies are fully cooked*
- For the Sauce:
- Melt the butter in a saucepan on medium high heat
- Slow whisk in the flour until fully combined and no clumps
- Turn temperature to a medium to a medium-low heat. Whisk in the milk, spices and Parmesan cheese until thickened to preferred consistency (~2-3 minutes)
- In a serving bowl, combine quinoa, vegetables and sauce and serve!
Notes
- You may want to remove onions, broccoli and pepper before sweet potato depending on size of cubes since sweet potato can cook longer
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