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: 25 min
Total time: 40 min
Cuisine: English
Ingredients: 4 Pack Fresh Carrots - Pack Of 4; 1 Piece Cucumber 1Pc; - Fresh Asian Mooli Radish Daikon Exotic Vegetable; - Forest Whole Foods Organic White Quinoa; - Biona Capers in Olive Oil; - Spice Kitchen Moroccan Spice Tin; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g; 1 Lemon - 1 Each; 100 G Jumbo Garlic 100g

English cuisine · 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

4 Pack Fresh Carrots - Pack Of 4
1 Piece Cucumber 1Pc
- Fresh Asian Mooli Radish Daikon Exotic Vegetable
- Forest Whole Foods Organic White Quinoa
- Biona Capers In Olive Oil
- Spice Kitchen Moroccan Spice Tin
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g
1 Lemon - 1 Each
100 G Jumbo Garlic 100g

Instructions

1. Preheat the oven to 200°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 olive oil, salt, pepper, and Moroccan spice mix, ensuring even coating.
4. Spread the coated vegetables on the baking tray and roast for 25 minutes until tender and slightly caramelized.
5. Rinse quinoa under cold water and cook it in boiling water according to package instructions, about 15 minutes.
6. Mince the garlic finely and sauté it in a small pan with a teaspoon of 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 and protein-packed 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.