This roasted veggie grain bowl is a vibrant and nutritious meal that combines the earthy flavors of quinoa with the sweetness of roasted vegetables. Topped with creamy avocado and tangy feta cheese, and finished with a drizzle of balsamic glaze, it's a perfect balance of taste and texture.
If you're heading to the supermarket, you might need to look out for quinoa if it's not a staple in your pantry. Additionally, balsamic glaze might not be as common as regular balsamic vinegar, so make sure to check the condiments aisle. Feta cheese is usually found in the dairy section, often near other specialty cheeses.
Ingredients For Roasted Veggie Grain Bowl Recipe
Quinoa: A protein-rich grain that serves as the base for the bowl.
Red bell pepper: Adds a sweet and slightly tangy flavor.
Yellow bell pepper: Provides a mild, sweet taste and vibrant color.
Zucchini: A versatile vegetable that roasts well and adds a tender texture.
Red onion: Offers a sharp, sweet flavor when roasted.
Olive oil: Used to coat the vegetables for roasting.
Avocado: Adds creaminess and healthy fats to the bowl.
Feta cheese: Crumbled cheese that adds a tangy and salty flavor.
Balsamic glaze: A sweet and tangy reduction of balsamic vinegar, used for drizzling.
Technique Tip for This Recipe
When roasting vegetables, make sure to cut them into uniform pieces to ensure even cooking. Spread them out in a single layer on the baking sheet to avoid steaming and achieve a nice caramelization.
Suggested Side Dishes
Alternative Ingredients
quinoa - Substitute with brown rice: Brown rice provides a similar texture and is also a whole grain, making it a nutritious alternative.
quinoa - Substitute with farro: Farro has a nutty flavor and chewy texture that complements roasted vegetables well.
red bell pepper - Substitute with orange bell pepper: Orange bell peppers offer a similar sweetness and vibrant color.
yellow bell pepper - Substitute with green bell pepper: Green bell peppers provide a slightly more bitter flavor but still add color and crunch.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it an easy swap.
zucchini - Substitute with eggplant: Eggplant offers a different texture but roasts well and adds a unique flavor.
red onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness.
red onion - Substitute with yellow onion: Yellow onions are slightly sweeter and can be used in place of red onions.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for roasting.
olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, ideal for roasting vegetables.
avocado - Substitute with hummus: Hummus adds creaminess and a different flavor profile, while still providing healthy fats.
avocado - Substitute with sliced cucumber: Cucumber adds a refreshing crunch and light flavor.
feta cheese - Substitute with goat cheese: Goat cheese offers a similar tangy flavor and creamy texture.
feta cheese - Substitute with crumbled blue cheese: Blue cheese provides a stronger flavor but can be a good alternative for those who enjoy bold tastes.
balsamic glaze - Substitute with honey mustard dressing: Honey mustard dressing adds a sweet and tangy flavor that complements roasted vegetables.
balsamic glaze - Substitute with lemon tahini dressing: Lemon tahini dressing offers a creamy and citrusy alternative that pairs well with grains and veggies.
Other Alternative Recipes Similar to This
How to Store / Freeze This Recipe
- Allow the quinoa and roasted vegetables to cool completely before storing. This prevents condensation, which can make the dish soggy.
- Use airtight containers to store your roasted veggie grain bowl. This helps maintain freshness and prevents any unwanted odors from seeping in.
- For short-term storage, place the containers in the refrigerator. The grain bowl will stay fresh for up to 4 days.
- If you plan to freeze the grain bowl, portion it out into individual servings. This makes it easier to thaw and reheat only what you need.
- When freezing, use freezer-safe containers or heavy-duty freezer bags. Label them with the date to keep track of their freshness.
- To reheat from the refrigerator, transfer the grain bowl to a microwave-safe dish and microwave on high for 1-2 minutes, stirring halfway through. Alternatively, you can reheat it in a skillet over medium heat until warmed through.
- For reheating from frozen, it's best to thaw the grain bowl in the refrigerator overnight. Once thawed, follow the same reheating instructions as above.
- If you’re in a hurry, you can reheat directly from frozen by microwaving on a lower power setting (50-60%) for 3-4 minutes, stirring occasionally, until heated through.
- Keep the avocado and balsamic glaze separate when storing. Add them fresh when you’re ready to eat to maintain their texture and flavor.
- For an extra burst of freshness, consider adding a squeeze of lemon juice or a sprinkle of fresh herbs like parsley or cilantro just before serving.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover roasted vegetables and quinoa on a baking sheet. Cover with aluminum foil to retain moisture. Heat for about 10-15 minutes, or until warmed through. Add the avocado and feta cheese after reheating to keep them fresh.
Stovetop Method: In a large skillet, add a splash of olive oil and heat over medium heat. Add the quinoa and roasted vegetables. Stir occasionally until everything is heated through, about 5-7 minutes. Top with fresh avocado and feta cheese after reheating.
Microwave Method: Place the quinoa and roasted vegetables in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on high for 1-2 minutes, stirring halfway through. Add the avocado and feta cheese after reheating.
Steam Method: If you have a steamer basket, place the quinoa and roasted vegetables in the basket. Steam over boiling water for about 5 minutes, or until heated through. This method helps retain moisture and keeps the veggies tender. Add the avocado and feta cheese after reheating.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the quinoa and roasted vegetables in the air fryer basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. Add the avocado and feta cheese after reheating.
Best Tools for This Recipe
Oven: Used to roast the vegetables at 400°F (200°C) until they are tender.
Saucepan: Necessary for cooking the quinoa according to package instructions.
Baking sheet: Used to spread out the chopped vegetables for roasting.
Mixing bowl: Useful for tossing the vegetables with olive oil, salt, and pepper before roasting.
Knife: Essential for chopping the red bell pepper, yellow bell pepper, zucchini, and red onion.
Cutting board: Provides a safe surface for chopping the vegetables.
Measuring cups: Needed to measure out 1 cup of quinoa and 2 cups of water.
Measuring spoons: Used to measure 2 tablespoons of olive oil and 2 tablespoons of balsamic glaze.
Serving bowls: Used to assemble the final grain bowls with quinoa, roasted vegetables, avocado, and feta.
Spatula: Handy for spreading the vegetables evenly on the baking sheet and for stirring the quinoa while it cooks.
Fork: Useful for crumbling the feta cheese and for fluffing the cooked quinoa.
How to Save Time on This Recipe
Pre-chop vegetables: Chop the red bell pepper, yellow bell pepper, zucchini, and red onion in advance and store them in airtight containers.
Batch cook quinoa: Cook a larger batch of quinoa and refrigerate or freeze portions for future use.
Use pre-made balsamic glaze: Save time by using store-bought balsamic glaze instead of making your own.
Roast in bulk: Roast extra vegetables and use them in other meals throughout the week.
Multi-task: While the quinoa is cooking, prepare and chop the vegetables to maximize efficiency.
Roasted Veggie Grain Bowl Recipe
Ingredients
Main Ingredients
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 2 tablespoon olive oil
- Salt and pepper to taste
- 1 avocado, sliced
- ¼ cup feta cheese, crumbled
- 2 tablespoon balsamic glaze
Instructions
- Preheat oven to 400°F (200°C).
- Cook quinoa according to package instructions.
- Toss chopped vegetables with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast vegetables for 25-30 minutes, until tender.
- Assemble bowls with quinoa, roasted vegetables, avocado, and feta. Drizzle with balsamic glaze.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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