Roasted Vegetable Quinoa Bowl – Dinner Recipe For Fall

Introduction

As cooler weather sets in, there’s nothing quite like a vibrant, nourishing bowl to wrap up the day. This Roasted Vegetable Quinoa Bowl is the ultimate dinner recipe for fall – brimming with caramelized autumn vegetables and fluffy quinoa, all finished with a simple yet flavorful dressing. It’s satisfying, easy to prepare on busy weekdays, and adaptable to whatever is in season, making it a staple for cozy evenings at home.

Why You’ll Love Roasted Vegetable Quinoa Bowls

This recipe shines thanks to its robust, roasted flavors—think sweet squash, earthy root vegetables, and crisp crucifers that develop rich caramelization in a hot oven. Combined with protein-packed quinoa and a zesty dressing, it’s a warming, hearty meal that’s naturally gluten-free, vegan-friendly, and endlessly customizable. It’s a real crowd-pleaser for both meal preppers and those who love sharing dinner with family and friends.

Create Your Perfect Roasted Veggie Medley

The key to a standout bowl is variety and texture. Choose a blend of your favorite fall produce—for instance, tender butternut squash, crisp broccoli, colorful bell peppers, and sweet red onions. Toss everything with olive oil, salt, and pepper, then roast until beautifully golden and fragrant. Not only is this method simple, but it also brings out the natural sweetness and depth of each vegetable.

The Quinoa Base: Fluffy and Nutritious

While your veggies roast, simmer a pot of quinoa with a touch of vegetable broth and a bay leaf for an aromatic lift. Quinoa cooks quickly and provides a hearty, high-protein base to anchor your bowl. Once cooked, fluff it with a fork and fold in a squeeze of lemon for brightness.

Assembling and Serving Your Bowl

To build your bowl, layer the quinoa, then top generously with your roasted vegetables. Drizzle with a simple vinaigrette of olive oil, lemon juice, Dijon mustard, and a pinch of maple syrup. Finish with a handful of toasted pumpkin seeds or chopped almonds for crunch. Serve warm for ultimate comfort, or chill leftovers for next-day lunches.

Nutritional Information and Serving Size

This recipe yields about 4 dinner bowls. Each serving provides roughly 350-400 calories, is high in plant-based protein and fiber, and packed with vitamins from the colorful medley of fall produce. It’s a healthful, filling option you’ll feel good about repeating week after week.

💡Meal Planning Tip: Save this recipe to automatically generate an organized shopping list with all ingredients sorted by store section—perfect for efficient grocery trips and meal planning.

Instructions

1. Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper.
2. Spread the butternut squash, red onion, broccoli, and bell pepper on the baking sheet. Toss with olive oil, salt, pepper, and thyme if using. Roast for 25-30 minutes, stirring halfway, until vegetables are caramelized and tender.
3. Meanwhile, in a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat, fluff, and set aside.
4. In a small bowl, whisk together all dressing ingredients until emulsified.
5. To assemble, divide quinoa between four bowls. Arrange roasted vegetables on top, drizzle with dressing, and sprinkle with pumpkin seeds or almonds.
6. Serve warm, or store in airtight containers for grab-and-go lunches.

Weekly Meal Planning

This Roasted Vegetable Quinoa Bowl is ideal for weekly dinner planning—batch-roast your favorite veggies at the start of the week and mix-and-match toppings for variety. Save and schedule this recipe to easily plan your week, generating a smart, consolidated shopping list that combines all ingredients for your meals.

Planning Benefits:

• Automatically calculates total ingredient quantities across your planned recipes
• Organizes grocery lists by store sections for streamlined shopping
• Prevents duplicate purchases and ensures nothing is forgotten
• Makes meal prep and dinner execution smooth, efficient, and stress-free

Pro tip: When scheduling several meals, let CookifyAI calculate overlapping ingredients—like olive oil or squash—so your list is optimized and waste is minimized.

Cook and Prep Times

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Enjoy this healthy, flavor-packed Roasted Vegetable Quinoa Bowl all season long—a deliciously simple answer to fall dinner cravings!