Roasted Vegetable Quinoa Bowl – Dinner Recipe For Fall

Introduction

When autumn’s chill settles in, a cozy meal brimming with flavor and wholesome ingredients is just what you need. This Roasted Vegetable Quinoa Bowl captures the essence of fall in every bite—melding oven-roasted seasonal veggies with fluffy quinoa and a simple, tangy dressing. Hearty yet light, this bowl is perfect for dinner and uses easy-to-find ingredients, making it a go-to for busy weeknights or casual gatherings.

Why You’ll Love This Roasted Vegetable Quinoa Bowl

What sets this dish apart is the harmonious blend of textures and flavors: caramelized, savory roasted vegetables, nutty quinoa, and a touch of brightness from the dressing. It’s a satisfying meal that’s entirely plant-based, packed with nutrients, and endlessly customizable. This bowl is a crowd-pleaser, whether you’re serving vegetarians or simply want a vibrant side dish for fall.

Choosing and Preparing Autumn Vegetables

Opt for a mix of your favorite fall produce—think sweet potatoes, Brussels sprouts, carrots, red onions, and butternut squash. Chop the veggies in even, bite-sized pieces to ensure they roast evenly. Toss them in a bit of olive oil, salt, pepper, and your favorite dried herbs (rosemary or thyme work wonderfully). Roast at high heat until tender and golden, coaxing out their natural sweetness and deep flavors.

Cooking Fluffy, Nutty Quinoa

While the vegetables roast, rinse the quinoa thoroughly to remove any bitterness. Cook it in vegetable broth or water for added flavor. Fluff the cooked quinoa with a fork and let it cool for a few minutes, so it doesn’t steam the veggies when combined. This creates a delightful, light texture that lets the roasted vegetables shine.

Finishing Touches and Assembly

Toss the roasted vegetables on top of the warm quinoa and drizzle with a quick homemade vinaigrette—a mix of olive oil, lemon juice, dijon mustard, and a little maple syrup balances the savory notes. Sprinkling toasted pumpkin seeds or feta cheese (for a non-vegan option) adds crunch and creaminess, truly making the flavors pop.

Serving Suggestions

This Roasted Vegetable Quinoa Bowl is wonderful served as a main course, but also complements hearty soups or grilled proteins. For larger gatherings, layer it in a big serving bowl garnished with chopped parsley or microgreens for an eye-catching presentation. It’s equally good hot, warm, or even at room temperature, making it ideal for meal prep.

Nutritional Information and Serving Size

This recipe yields 4 generous dinner-sized servings. Each bowl provides plenty of fiber, complex carbohydrates, and vitamins, all while being low in saturated fat. Depending on your add-ins, each serving contains approximately 350–400 calories. Substituting or adding grains and mix-ins makes this recipe endlessly flexible for your preferences.

💡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 (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash, sweet potato, red onion, Brussels sprouts, and carrots with 2 tablespoons olive oil, dried herbs, salt, and pepper. Spread evenly on the prepared baking sheet.
3. Roast the vegetables for 25–30 minutes, turning once halfway, until caramelized and fork-tender.
4. Meanwhile, bring quinoa and broth (or water) to a boil in a medium saucepan. Reduce heat, cover, and simmer for 15 minutes or until the liquid has absorbed. Remove from the heat and fluff with a fork.
5. Whisk together olive oil, lemon juice, dijon mustard, maple syrup, salt, and pepper to create the dressing.
6. To assemble, divide quinoa among 4 bowls. Top with the roasted vegetables, drizzle dressing over each bowl, and sprinkle with pumpkin seeds, optional cheese, and parsley.
7. Serve warm or at room temperature. Store leftovers in an airtight container for up to 4 days.

Weekly Meal Planning

This Roasted Vegetable Quinoa Bowl shines as part of a healthy weekly dinner plan—its ingredients are ideal for prepping ahead, and the bowls hold up beautifully for next-day lunches. Save and schedule this recipe within your meal plan to generate a consolidated shopping list and organize all dinner ingredients by grocery store section.

Planning Benefits:

• Automatically calculates ingredient totals across all scheduled recipes
• Sorts shopping lists by store area for quick, efficient shopping
• Eliminates duplicate buys and missing ingredients
• Makes meal prep for the week streamlined and stress-free

Pro tip: When planning your week, schedule your recipes so shared ingredients—like olive oil or herbs—are factored in automatically, saving you money and reducing waste.

Cook and Prep Times

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

Enjoy your cozy, colorful, and nourishing Roasted Vegetable Quinoa Bowl for an easy fall dinner—with all of your planning and shopping made simple!