Make-Ahead Roasted Veggie Bowl Recipe

Name: Make-Ahead Roasted Veggie Bowl Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 1 red bell pepper, diced; 1 zucchini, sliced; 1 carrot, sliced; 1 cup cherry tomatoes; 1 cup quinoa, rinsed; 2 cups vegetable broth; 3 tablespoons olive oil; 1 tablespoon balsamic vinegar; Salt and pepper to taste

Highlighted under: Healthy & Light

Created by

Callie Morgan

Last updated on 2025-12-28T17:49:07.795Z

This Make-Ahead Roasted Veggie Bowl is not only delicious but also incredibly convenient! Perfect for meal prep, it combines a variety of roasted vegetables, grains, and a tasty dressing.

        Why You'll Love This Recipe
        Nutritious and filling, perfect for a hearty meal
Versatile ingredients that can be customized to your taste
Great for meal prep – just grab and go!

      

The Benefits of Roasting Vegetables

Roasting vegetables is not only a delicious way to prepare them, but it also enhances their natural flavors. The high heat caramelizes the sugars in the vegetables, creating a rich and savory taste that often surpasses steaming or boiling. Plus, roasting allows for a variety of textures, from crispy edges to tender centers, making each bite a delightful experience.

Moreover, roasting is a healthy cooking method. It typically requires less oil than sautéing, allowing you to enjoy the full nutritional benefits of the vegetables without adding unnecessary fats. This method also preserves vitamins and minerals that can be lost during other cooking processes, ensuring you get the most out of your meal.

Customizing Your Veggie Bowl

One of the best features of this roasted veggie bowl is its versatility. You can easily swap out the vegetables based on what you have on hand or your personal preferences. For instance, sweet potatoes, Brussels sprouts, or asparagus can be fantastic alternatives that bring different flavors and textures to your dish.

Additionally, you can enhance the dish by adding your favorite proteins, such as chickpeas, grilled chicken, or tofu. This not only makes the bowl more filling but also adds variety and depth to the meal. Don't hesitate to experiment with different dressings or spices to create a flavor profile that excites your taste buds.

Meal Prep Made Easy

This make-ahead roasted veggie bowl is perfect for meal prep enthusiasts. By preparing a batch at the beginning of the week, you can save time and ensure you have healthy meals ready to go. Simply store the components separately in airtight containers to maintain freshness.

When you're ready to eat, you can quickly assemble your bowl, adding any fresh ingredients you desire, such as avocado or a sprinkle of nuts for added crunch. This not only helps in maintaining a balanced diet but also allows you to enjoy a homemade meal even on your busiest days.

Ingredients

Vegetables

2 cups broccoli florets
1 red bell pepper, diced
1 zucchini, sliced
1 carrot, sliced
1 cup cherry tomatoes

Grains

1 cup quinoa, rinsed
2 cups vegetable broth

Dressing

3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

Mix and match veggies based on your preference!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, combine the broccoli, bell pepper, zucchini, carrot, and cherry tomatoes. Drizzle with olive oil, balsamic vinegar, salt, and pepper. Toss to coat.

Roast the Vegetables

Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.

Cook the Quinoa

While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed.

Assemble the Bowl

Once the vegetables and quinoa are cooked, assemble the bowl by placing a scoop of quinoa at the bottom and topping it with roasted vegetables.

Enjoy your delicious and nutritious roasted veggie bowl!

Storing Leftovers

If you find yourself with leftover roasted veggies or quinoa, don't worry! They can be stored in the refrigerator for up to four days. Just make sure to keep them in separate containers to help maintain their texture and flavor. When you're ready to enjoy them again, you can either enjoy them cold in a salad or reheat them in the microwave or oven.

For longer storage, consider freezing the roasted vegetables. Spread them out on a baking sheet to freeze individually before transferring them to a freezer bag. This way, you can easily grab a portion whenever you need a quick meal addition.

Serving Suggestions

This roasted veggie bowl can be served as a main dish or a side. Pair it with grilled meats or fish for a heartier meal, or enjoy it alongside a fresh salad for a lighter option. The possibilities are endless, and each serving can be tailored to fit your dietary needs.

You can also dress your bowl with additional toppings like feta cheese, seeds, or a drizzle of tahini for extra flavor and nutrition. Experimenting with different combinations will keep your meals exciting and satisfying.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can use frozen vegetables. Just adjust the roasting time as needed.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

→ Can I make this bowl vegan?

Absolutely! This recipe is already vegan-friendly, just ensure the dressing is also vegan.

→ What can I substitute for quinoa?

You can substitute quinoa with brown rice, farro, or even couscous.