Clean Eating Quinoa Veggie Bowl
This Clean Eating Quinoa Veggie Bowl is a colorful, fresh mix of fluffy quinoa, crisp veggies, and a light, zesty dressing that makes eating healthy feel like a treat. You…
Tip: save now, cook later.This Clean Eating Quinoa Veggie Bowl is a colorful, fresh mix of fluffy quinoa, crisp veggies, and a light, zesty dressing that makes eating healthy feel like a treat. You get the satisfying bite of quinoa paired with crunchy cucumbers, juicy tomatoes, sweet bell peppers, and a sprinkle of fresh herbs that brighten every spoonful.
I love making this bowl when I want something simple but packed with flavor and good-for-you ingredients. It’s easy to throw together, and you can always swap in your favorite veggies or add some protein like chickpeas or grilled chicken if you want a little extra. One of my favorite tips is to cook the quinoa in vegetable broth instead of water—it adds a subtle depth that makes the whole bowl taste even better.
This bowl is great on its own for a quick lunch, or as a side dish with dinner. I also enjoy packing it for work or taking it on a picnic because it stays fresh and delicious without fuss. Every time I make it, I’m reminded how simple, clean food can be so satisfying and colorful—plus, it just feels good knowing it’s nourishing my body.
Key Ingredients & Substitutions
Quinoa: This grain is a great protein source and has a nice nutty flavor. If you don’t have quinoa, try brown rice or couscous as alternatives.
Vegetables: Broccoli, cauliflower, and sweet potatoes add texture and nutrients. Feel free to swap in zucchini, bell peppers, or carrots based on what you like or have on hand.
Avocado: Adds creaminess and healthy fats. If you’re not a fan, sliced cucumbers or a dollop of hummus work well instead.
Seeds or Nuts: Sunflower seeds bring crunch and a subtle nutty taste. You can use pumpkin seeds, almonds, or walnuts as substitutes.
Water or Vegetable Broth: Cooking quinoa in broth adds flavor, but water works fine too. For extra taste, toss in a bay leaf or garlic while cooking.
How Can I Perfectly Roast Vegetables for This Bowl?
Roasting vegetables brings out their natural sweetness without extra effort. Here’s how to get tender, slightly browned veggies every time:
- Preheat your oven to 400°F (200°C) for a hot, even roast.
- Toss veggies with olive oil, salt, and pepper to help them crisp up and caramelize.
- Spread veggies in a single layer on the baking sheet; overcrowding causes steaming, not roasting.
- Roast for 20-25 minutes, stirring once halfway to brown all sides.
These simple tips will give you tasty roasted veggies with a great texture that complements the fluffy quinoa and fresh spinach nicely.
Equipment You’ll Need
- Medium saucepan – perfect for cooking quinoa evenly without sticking.
- Baking sheet – wide and flat to roast vegetables in a single layer for even browning.
- Mixing bowl – handy for tossing veggies with oil and seasoning before roasting.
- Sharp knife and cutting board – helps you chop veggies quickly and safely.
- Measuring cups and spoons – ensures you get the right amount of quinoa, oil, and seasoning.
Flavor Variations & Add-Ins
- Add cooked chickpeas or black beans for extra protein and a different texture.
- Swap sweet potato for roasted butternut squash or carrots for a sweeter taste.
- Include feta or goat cheese crumbles to add tanginess and creaminess.
- Sprinkle fresh herbs like parsley or cilantro for a fresh, bright flavor boost.
How to Make Clean Eating Quinoa Veggie Bowl
Ingredients You’ll Need:
Main Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- 1 small sweet potato, peeled and diced
- 1/2 red onion, chopped
- 1 ripe avocado, sliced
- 2 cups fresh spinach leaves
For Seasoning & Topping:
- 1 tbsp olive oil
- 1 tbsp sunflower seeds or chopped nuts (for topping)
- Salt and pepper, to taste
- Optional: lemon juice or your favorite light dressing
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook everything. Roasting the veggies and cooking the quinoa happen at the same time, so overall, it should take about 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Roast the Vegetables:
Preheat your oven to 400°F (200°C). In a mixing bowl, toss the cauliflower, broccoli, cherry tomatoes, diced sweet potato, and chopped red onion with half of the olive oil, plus a pinch of salt and pepper. Spread the veggies out evenly on a baking sheet. Roast them in the oven for 20-25 minutes, stirring halfway through, until they’re tender and nicely browned.
2. Cook the Quinoa:
While the veggies roast, bring the water or vegetable broth to a boil in a medium saucepan. Stir in the rinsed quinoa, then reduce the heat to low. Cover the pot and let it simmer gently for about 15 minutes, or until all the liquid is absorbed and the quinoa fluffs up. Once done, take the pot off the heat and let it sit covered for 5 minutes to finish steaming.
3. Assemble Your Quinoa Veggie Bowl:
Start by placing fresh spinach leaves on the bottom of your bowl. Add a serving of cooked quinoa on top, then pile on the roasted vegetables. Arrange the avocado slices around the bowl, and sprinkle sunflower seeds or chopped nuts over everything for a nice crunch. If you like, drizzle some lemon juice or your favorite light dressing over the bowl for extra zing. Serve right away and enjoy!
Can I Use Frozen Vegetables Instead of Fresh?
Yes! If using frozen veggies, thaw and drain any excess water before roasting to avoid sogginess. Roast them as usual but watch closely since cooking times may be shorter.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Keep avocado slices separate or add them fresh when serving to prevent browning.
Can I Make This Recipe Vegan?
This recipe is naturally vegan. Just make sure to use a plant-based broth if you’re using vegetable broth for cooking quinoa.
What Are Good Alternatives to Quinoa?
If quinoa isn’t available, try brown rice, bulgur, or couscous. Adjust cooking times as needed based on the grain you choose.