Healthy Lunch Roasted Veggie Grain Bowl

Name: Healthy Lunch Roasted Veggie Grain Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 red bell pepper, chopped; 1 zucchini, sliced; 1 cup broccoli florets; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; 1 avocado, sliced; Feta cheese for topping (optional); Fresh herbs (like parsley or cilantro) for garnish

Highlighted under: Simple Healthy Meals Ideas

I love preparing a Healthy Lunch Roasted Veggie Grain Bowl because it’s the perfect combination of texture, flavor, and nutrition. Roasting the veggies brings out their sweetness while adding a delightful crunch that pairs beautifully with the tender grains. In just under 30 minutes, I can create a meal that's hearty yet light, making it ideal for a midday pick-me-up. Whether I'm at home or bringing my lunch to work, this dish never disappoints in meeting my cravings for something wholesome and satisfying.

Created by

Megan Scott

Last updated on 2026-01-05T21:33:34.333Z

Creating this Healthy Lunch Roasted Veggie Grain Bowl has become one of my go-to choices for a quick and nourishing meal. I often experiment with various vegetables depending on what I have on hand, and I’ve found that roasting them at a high temperature really brings out their natural flavors. Pairing them with quinoa not only adds health benefits but also provides a fantastic texture that complements the roasted veggies.

I’ve discovered that adding a sprinkle of feta cheese or a drizzle of tahini sauce elevates the bowl even more, giving it a rich creaminess that ties everything together beautifully. This bowl is not just a meal, but a canvas for creativity, allowing me to enjoy something unique each time.

        Why You Will Love This Recipe
        Bright and colorful veggies packed with nutrients
Versatile dish customizable to your favorite ingredients
Perfect for meal prep or a quick lunch solution

      

Choosing the Right Grains

Quinoa is an excellent choice for this bowl due to its protein content, making it a great base for a hearty meal. Its nutty flavor pairs wonderfully with the roasted vegetables. If you're looking for a different texture, you can substitute quinoa with farro or brown rice, both of which provide a chewy consistency and complement the sweetness of the roasted veggies. In this case, adjust the cooking time according to the grains you choose; brown rice, for instance, may take up to 40-45 minutes.

Roasting Techniques

Roasting the vegetables brings out their natural sweetness and creates a delightful contrast in texture. Ensure that the vegetables are cut into uniform sizes for even roasting. If you prefer them crispier, leave them in the oven an extra 5 minutes, but watch closely to avoid charring. Using a high temperature of 425°F (220°C) helps achieve that golden, caramelized exterior while keeping the inside tender. Also, feel free to experiment with different veggies like carrots or asparagus, adjusting the roasting time as needed.

Serving and Storing

To serve, I like to layer the ingredients artistically in the bowl. Not only does this make for a more enticing presentation, but it also allows for a balance of flavors in every bite. If you're meal prepping, store the quinoa and roasted veggies separately to maintain their textures. When reheating, opt for the microwave, using medium power to heat through without overcooking. This dish also makes a great cold salad; simply toss everything with a light vinaigrette for a refreshing lunch option.

Ingredients

Gather the following ingredients for a nutritious and vibrant bowl.

Ingredients

1 cup quinoa
2 cups vegetable broth
1 red bell pepper, chopped
1 zucchini, sliced
1 cup broccoli florets
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1 avocado, sliced
Feta cheese for topping (optional)
Fresh herbs (like parsley or cilantro) for garnish

This collection of ingredients will create a hearty and wholesome grain bowl that you can enjoy any time of the day.

Instructions

Follow these steps to create your Healthy Lunch Roasted Veggie Grain Bowl.

Cook the Quinoa

In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and cover. Let it simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Fluff with a fork.

Prepare the Veggies

While the quinoa cooks, preheat your oven to 425°F (220°C). In a large mixing bowl, toss the chopped bell pepper, zucchini, broccoli, and cherry tomatoes with olive oil, garlic powder, salt, and pepper until well coated.

Roast the Veggies

Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the oven for about 20 minutes or until the veggies are tender and slightly caramelized.

Assemble the Bowl

In each bowl, add a generous portion of quinoa. Top with roasted vegetables, sliced avocado, and a sprinkle of feta cheese if desired. Garnish with fresh herbs.

Enjoy your Healthy Lunch Roasted Veggie Grain Bowl as a filling and nutritious meal that's packed with flavor!

Pro Tips

Feel free to swap out the vegetables based on your preferences or what's in season. You can also add protein like chickpeas or grilled chicken to make it even more filling.

Ingredient Substitutions

If you're avoiding dairy, leave out the feta cheese or replace it with a vegan alternative. Nutritional yeast can also provide a cheesy flavor without the dairy. For added protein, consider tossing in chickpeas or black beans, which can be roasted alongside your vegetables. This not only adds nutritional value but also enhances the texture of the bowl.

Trying to cut down on gluten? Quinoa is already a fantastic gluten-free option, but you can also experiment with cauliflower rice. It adds a different flavor profile and increases your vegetable intake. Just be sure to sauté cauliflower rice for a few minutes before serving to enhance its taste and texture.

Make-Ahead Tips

This grain bowl is ideal for meal prep since the components can be made in advance. Cooked quinoa stays fluffy for about four days in the refrigerator and the roasted vegetables retain their flavor for around three days. Be sure to store them in airtight containers to keep them fresh. When you're ready to eat, reheat the quinoa and veggies in the microwave or on the stovetop, adding a splash of vegetable broth to prevent them from drying out.

For an added twist, consider preparing a batch of spicy tahini or lemon-tahini dressing to drizzle on top when serving. This can enhance the overall flavor and make the meal even more satisfying. Store the dressing separately to maintain the integrity of the fresh ingredients.

Questions About Recipes

→ Can I make this bowl in advance?

Yes, you can prepare the quinoa and roast the veggies ahead of time. Store them separately in the refrigerator and combine them when ready to serve.

→ What other vegetables work well in this recipe?

You can use any combination of vegetables you like, such as sweet potatoes, carrots, or asparagus. Just adjust roasting times as necessary.

→ Is this recipe gluten-free?

Yes, quinoa is a naturally gluten-free grain, making this bowl suitable for gluten-free diets.

→ Can I add dressing to the bowl?

Absolutely! A light vinaigrette or tahini dressing adds an extra layer of flavor to the bowl.