How long does Slow Roasted Vegetable and Quinoa Bowl take?

About 40 minutes in total: 15 minutes of prep and 25 minutes of roasting and cooking the quinoa. The quinoa cooks while the vegetables roast.

Is Slow Roasted Vegetable and Quinoa Bowl vegetarian?

Yes, it is vegetarian. Carrots, mooli and cucumber are roasted with Moroccan spices and served over quinoa with lemon. It is bright and warmly spiced.

How do I get the vegetables caramelised rather than steamed?

Cut them into even pieces, toss well in oil and spread them in a single layer on the tray with space between them. Crowding traps steam.

Can I swap the mooli for another root vegetable?

Yes, parsnip or turnip roast beautifully with Moroccan spices and give a similar earthy sweetness. Cut them into even chunks so they cook at the same rate.

Can I make the quinoa bowl ahead for lunches?

Yes, it keeps in the fridge for up to 2 days and can be eaten cold or warmed. Add the lemon juice just before eating.

Slow Roasted Vegetable And Quinoa Bowl Recipe

Name: Slow Roasted Vegetable and Quinoa Bowl
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1 servings
Cuisine: English
Ingredients: 1 Piece Cucumber 1Pc; 100 G Jumbo Garlic 100g; 100G Heera Black Pepper Powder 100g; - Fresh Asian Mooli Radish Daikon Exotic Vegetable; - Forest Whole Foods Organic White Quinoa; 55G Mill & Mortar Organic Ras El Hanout, 55G; 4 Pack Fresh Carrots - Pack Of 4; 400G Greenfield Himalayan Salt Fine 400G; 1 Lemon - 1 Each; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

English cuisine · 1 servings · 286 calories

Slow Roasted Vegetable and Quinoa Bowl recipe

About this recipe

This Slow-Roasted Vegetable & Quinoa Bowl is a delightful combination of flavors and textures, making it an ideal choice for dinner. The dish offers a mix of slow-roasted carrots, mooli radish, and cucumber seasoned with Moroccan spices and paired with fluffy quinoa for a balanced meal. Packed with 19g of protein and essential nutrients, it's perfect for gym-goers or anyone seeking a healthy yet satisfying option. The roasting process brings out the natural sweetness of the vegetables, while the quinoa absorbs the garlicky aroma for a harmonious bite. This recipe is easy enough to prepare in 40 minutes and is also batchable for meal prep. Whether you're looking for comfort food or a light yet nourishing dinner, this bowl ticks all the boxes. Serve warm with a squeeze of lemon for added freshness.

Ingredients

1 Piece Cucumber 1Pc
100 G Jumbo Garlic 100g
100G Heera Black Pepper Powder 100g
- Fresh Asian Mooli Radish Daikon Exotic Vegetable
- Forest Whole Foods Organic White Quinoa
55G Mill & Mortar Organic Ras El Hanout, 55G
4 Pack Fresh Carrots - Pack Of 4
400G Greenfield Himalayan Salt Fine 400G
1 Lemon - 1 Each
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Preheat the oven to 160°C and line a baking tray with parchment paper.
2. Wash, peel, and chop the carrots, mooli radish, and cucumber into bite-sized pieces.
3. Toss the vegetables with 1 tbsp (15 ml) olive oil, salt, pepper, and the ras el hanout, ensuring even coating.
4. Spread the coated vegetables on the baking tray and slow roast for 50 minutes, turning once, until tender and caramelized.
5. About 20 minutes before the vegetables are ready, rinse the quinoa under cold water and cook it in 360 ml boiling water for about 15 minutes until the water is absorbed.
6. Mince the 2 garlic cloves finely and sauté them in a small pan with 1 tsp (5 ml) olive oil until fragrant.
7. Once the quinoa is cooked, fluff it with a fork and mix in the sautéed garlic for extra flavor.
8. Assemble the bowl by layering quinoa at the base and topping it with the roasted vegetables.
9. Squeeze fresh lemon juice over the bowl for a tangy finish and garnish with a few cucumber slices for crunch.
10. Serve warm and enjoy your wholesome dinner.

How to make Slow Roasted Vegetable And Quinoa Bowl

Season the vegetables. Preheat the oven to 200°C and line a baking tray with parchment paper. Chop the carrots, mooli radish and cucumber into bite-sized pieces and toss with olive oil, salt, pepper and Moroccan spice mix.
Roast the vegetables. Spread the coated vegetables on the baking tray and roast them for 25 minutes until tender and slightly caramelised.
Cook the quinoa. Rinse the quinoa and cook it in boiling water according to package instructions, about 15 minutes. Sauté the finely minced garlic in a teaspoon of olive oil until fragrant.
Flavour and assemble. Fluff the cooked quinoa with a fork and mix in the sautéed garlic. Layer the quinoa in bowls and top with the roasted vegetables.
Finish and serve. Squeeze fresh lemon juice over each bowl and garnish with a few cucumber slices for crunch. Serve the bowls warm for a wholesome dinner.

Frequently asked questions

How long does Slow Roasted Vegetable and Quinoa Bowl take?: About 40 minutes in total: 15 minutes of prep and 25 minutes of roasting and cooking the quinoa. The quinoa cooks while the vegetables roast.
Is Slow Roasted Vegetable and Quinoa Bowl vegetarian?: Yes, it is vegetarian. Carrots, mooli and cucumber are roasted with Moroccan spices and served over quinoa with lemon. It is bright and warmly spiced.
How do I get the vegetables caramelised rather than steamed?: Cut them into even pieces, toss well in oil and spread them in a single layer on the tray with space between them. Crowding traps steam.
Can I swap the mooli for another root vegetable?: Yes, parsnip or turnip roast beautifully with Moroccan spices and give a similar earthy sweetness. Cut them into even chunks so they cook at the same rate.
Can I make the quinoa bowl ahead for lunches?: Yes, it keeps in the fridge for up to 2 days and can be eaten cold or warmed. Add the lemon juice just before eating.