Vegetable Grain Bowl – Healthy & Flavorful Lunch

Vegetable Grain Bowl is a versatile, nutrient-packed meal perfect for lunch or dinner. This healthy bowl combines wholesome grains, roasted or fresh vegetables, plant-based protein, and a zesty dressing for a satisfying and colorful dish.

Why You’ll Love This Recipe

• Quick, healthy, and packed with fiber and protein
• Fully customizable with seasonal vegetables or grains
• Ideal for meal prep or a grab-and-go lunch
• Balanced nutrition with grains, vegetables, and plant-based protein
• Colorful and visually appealing, perfect for Instagram

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup roasted sweet potatoes, cubed
• 1 cup roasted broccoli florets
• 1 cup cherry tomatoes, halved
• 1/2 cup canned chickpeas, drained and rinsed
• 1/2 avocado, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons tahini or your favorite dressing
• Optional: pumpkin seeds, fresh herbs, or a squeeze of lemon

Step-by-Step Instructions

1. Preheat oven to 400°F for roasting vegetables.
2. Toss sweet potatoes and broccoli with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 20 minutes or until tender.
3. While vegetables roast, cook quinoa: combine quinoa and water/vegetable broth in a saucepan, bring to a boil, reduce heat, cover, and simmer 15 minutes until liquid is absorbed. Fluff with a fork.
4. Assemble bowls: Start with a base of quinoa.
5. Add roasted sweet potatoes, broccoli, cherry tomatoes, chickpeas, and avocado slices.
6. Drizzle with tahini or your favorite dressing.
7. Garnish with optional pumpkin seeds, herbs, or lemon juice.
8. Serve immediately or store components separately for meal prep.

Tips & Variations

• Swap quinoa with brown rice, farro, or couscous
• Roast any seasonal vegetables such as carrots, zucchini, or bell peppers
• Add grilled tofu, tempeh, or shredded chicken for extra protein
• Include leafy greens like spinach or arugula for added freshness
• Use flavored tahini or vinaigrette to change up taste profiles

Storage & Freezer Instructions

• Store cooked quinoa and roasted vegetables in separate airtight containers in the refrigerator for up to 4 days
• Assemble bowls just before eating to maintain freshness and texture
• Chickpeas can be roasted for added crunch and stored separately
• Avocado slices are best added fresh and not stored long
• Dressings can be stored in a sealed container for up to 1 week

Serving & Pairing Ideas

• Serve as a main lunch or dinner bowl
• Pair with warm pita or flatbread on the side
• Drizzle with extra olive oil or balsamic glaze for flavor
• Add a poached or fried egg on top for extra protein
• Sprinkle with seeds, nuts, or nutritional yeast for added texture

Frequently Asked Questions

Can I use other grains?

Yes. Brown rice, farro, bulgur, or couscous all work well.

Can this bowl be made vegan?

Yes. It’s naturally vegan. Add plant-based protein for more satiety.

How can I meal prep this dish?

Store grains and roasted vegetables separately. Assemble fresh daily with avocado and dressing.

Can I use raw vegetables instead of roasted?

Yes, use raw cherry tomatoes, cucumbers, or shredded carrots for a fresh, crunchy version.

Ready to Make It?

This Vegetable Grain Bowl is vibrant, healthy, and fully customizable. Perfect for lunch, dinner, or meal prep, it’s packed with flavor, nutrition, and color. Save this recipe for a balanced, easy, and visually stunning meal anytime.

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