Lemon Herb Quinoa Bowl
This vibrant Lemon Herb Quinoa Bowl is a true celebration of plant-based goodness. Our healthy lemon herb quinoa recipe with roasted vegetables delivers a perfect balance of flavors, textures, and nutrition. It features fluffy quinoa, infused with fresh herbs and zesty lemon, served with a colorful medley of vegetables roasted to perfection. This is not just a meal; it’s a fulfilling, one-bowl experience that is as simple to make as it is delicious to eat.
Perfect for a quick lunch or a light dinner, this recipe is designed to be a complete, satisfying, and healthy meal. It’s packed with protein from the quinoa, fiber from the vegetables, and healthy fats from the avocado and dressing. This dish is naturally gluten-free and vegan, making it an excellent choice for any diet. Let’s create this nourishing bowl that will become a staple in your recipe collection.
❤️ Why You’ll Love This Recipe
- 🍽️ Complete Meal in a Bowl: No need for complicated sides—this bowl delivers a balanced combination of protein, fiber, and healthy fats in one dish.
- ⏱️ Quick & Easy Weeknight Dinner: Ready in just 35 minutes, it’s perfect for busy nights when you need a healthy meal fast.
- ✨ Incredibly Flavorful & Fresh: The combination of lemon, herbs, and roasted vegetables creates a taste sensation that’s both light and satisfying.
- 👨👩👧👦 Perfect for Meal Prep & Families: Doubles easily for lunches, and the customizable toppings please both kids and adults.
Lemon Herb Quinoa Bowl
Ingredients
- 1 cup quinoa, rinsed well
- 2 cups low-sodium vegetable broth
- Zest of 1 large lemon + juice of 1/2 lemon
- 2 medium zucchinis, cut into 1-inch chunks
- 1 large red bell pepper, cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 medium red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 medium ripe avocado, sliced
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat, fluff with a fork, and stir in the lemon zest and juice.
- Roast the Vegetables: While the quinoa cooks, place the zucchini, bell pepper, sweet potato, and onion on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast for 20-25 minutes, stirring halfway, until the vegetables are tender and caramelized.
- Prepare the Herb Dressing: In a small bowl, whisk together the remaining tablespoon of olive oil, chopped parsley, and dill. Add a pinch of salt and pepper.
- Combine and Serve: In each serving bowl, add a generous serving of the lemon herb quinoa. Top with the roasted vegetables and cherry tomatoes. Drizzle with the herb dressing, garnish with sliced avocado, and serve warm.
💡 CHEF’S TIP: For a creamier dressing, blend the fresh herbs with the olive oil, the juice of the other half of the lemon, and 2 tablespoons of water or unsweetened plant-based yogurt until smooth.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 485 kcal |
| Protein | 13.5 g |
| Carbohydrates | 69.2 g |
| Fat | 17.8 g |
| Fiber | 12.3 g |
| Sugar | 9.5 g |
| Sodium | 425 mg |
❓ Frequently Asked Questions
How do I store leftover Lemon Herb Quinoa Bowls?
Store leftover components separately for best quality. Keep the cooked quinoa in an airtight container in the fridge for up to 4 days. Place the roasted vegetables in a separate container and refrigerate for up to 3 days. The herb dressing can be stored separately for up to a week. To reheat, gently warm the vegetables in the oven or microwave and serve with freshly assembled quinoa.
What are good vegetable substitutes for this healthy lemon herb quinoa recipe?
This recipe is highly adaptable. You can replace the zucchini with cauliflower or broccoli florets. Instead of sweet potato, use butternut squash or carrots. Red bell pepper can be swapped for yellow or orange peppers. For a different flavor, try adding Brussels sprouts or asparagus. The key is to maintain the same roasting time and oil ratio.
Can I make this Lemon Herb Quinoa Bowl ahead of time?
Absolutely! This is an excellent meal prep recipe. Cook the quinoa and roast the vegetables up to 4 days in advance. Store
