Vegan quinoa bowl with Roasted Veggies and Avocado Sauce is made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado dressing. The ultimate feel good meal. Gluten Free & Vegan.
This vegan quinoa bowl is new favorite meal right now..
And I literally mean favorite. This vegan quinoa bowl with roasted veggies and avocado sauce is the ultimate healthy, nourishing and feel good meal.
Probably one of the healthiest things I’ve ever made. And for that to be one of the most delicious too is pretty much the best combination ever. Don’t you just love when healthy food is actually super delicious? So often I feel like healthy food can get a bad rap and so many people frequently opt for junk food or just food that isn’t healthy instead. But this doesn’t have to be the case. What I love about this vegan quinoa bowl is that it ticks both the healthy and the tasty box at the same time. This is the kind of nourishing meal our bodies need.
One of the highlights in these bowls for me is the roasted beets. All the beet haters out there simply must not have ever tried roasted beets. Beets take on a whole new dimension and taste profile when roasted. Something magical happens to them in the oven and I cannot believe I have never roasted them before.
Even though beets are such a prominent ingredient in Russian cooking I rarely cook with them, and when I do I just boil them. That is definitely not the way that the beet flavors really shine.
So this recipe came to me when D and I had rented an apartment for a few days in Vancouver so that I could catch up on some cooking. Well naturally I went way way overboard at the grocery store and bought $200 worth of groceries for a 4 day stay.
Yep, I’m insane and pretty much need to be kept on a tight leash at the grocery store. All my friends already know this about me – pretty much forcing me to write out a list and keep to it any time they go to the store with me. But I just can’t seem to control myself in there! It’s my dream shopping experience – running around a grocery store and grabbing everything in sight. Tell me I’m not alone? Any one else enjoy grocery shopping as much as I do?
So naturally I needed to find a way to use up the obscene amount of groceries I had in the fridge staring at me with guilt inducing eyes every time I opened that fridge door.
What to do with a full pound of asparagus, three beets, a head of cauliflower and one sweet potato?
Roast ’em all. First off they all shrivel in size a bit, making them less daunting to eat, and second of all they will taste ah-mazing in any vegan quinoa bowl you make.
Seriously roasted veggies = the best things ever. Lightly crispy, smoky, caramelized, ah they are the best. You can feel free to use your favorite veggies here. I opted for cauliflower, asparagus, beets, chickpeas and sweet potatoes. Beets when caramelized take on an almost sweet quality which is quite pleasant and surprising at the same time. Asparagus also gets crisped up a bit and nicely charred which I love. And cauliflower is a classic roasted veggie that I simply cannot live without.
The chickpeas are just added for good measure – and these can be tossed into the oven too or lightly pan fried on the stove top is your baking trays are already full to the brim with the veggies.
Then I got the blender to work with a creamy dreamy avocado sauce.
I could barely contain my excitement in the kitchen. This vegan quinoa bowl is just oozing vitamins and nutrients. And there is an endless variety of toppings for these. You could top the quinoa with pesto brussel sprouts, broccoli steaks, a vegan mushroom stir fry, – you get the idea.
Just whatever you do, do not skip out on the avocado sauce. If you’re feeling lazy and don’t want to get the blender out and going, and just want to chop up a few avocados – don’t. Put the blender to work and make a full batch of this avocado sauce. You will actually most likely want to make a double batch – I promise you’re going to love this sauce. It also happens to work perfectly on just about anything else too – as a salad dressing, topping for a Mexican themed rice night, you name, the avocado sauce can handle it.
So for your next dinner, treat your body to a delicious vegan quinoa bowl. I promise you’ll love them.
And if you love these then I know you’ll also love my vegan avocado quinoa pineapple salad, sweet potato tofu burger, sweet potato and chickpea salad, and my vegan quinoa roasted veggie buddha bowls with creamy pesto tahini sauce. Or for other vegan recipe ideas be sure to check out my round up with vegan zoodle recipes.
Basically if you love this recipe we can be the best of friends best it proves you have excellent taste in food! Just kidding.
I honestly hope you’ll enjoy this vegan quinoa bowl as much as I do. With so much health and goodness in one bowl these are simply hard to resist!
How to make my vegan quinoa bowl:
Vegan Quinoa Bowl with Roasted Veggies and Avocado Sauce made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado dressing. The ultimate feel good meal. Gluten Free & Vegan.
- 1 cup quinoa
- 2 teaspoons extra virgin olive oil
- 2 cups vegetable broth
- 3 beets peeled and cut into 1 inch cubes
- 1 large or 2 small sweet potatoes peeled and cut into 2 inch cubes
- 1 head cauliflower cut into florets
- 1 pound asparagus thick ends cut off
- salt to taste
- few tablespoons extra virgin olive oil
- 1 and 1/2 cups chickpeas
- For the dressing:
- 1/2 avocado
- 2 tablespoons lemon juice
- 2 tablespoon extra virgin olive oil
- 1-2 cloves garlic minced
- 1/4 cup coconut milk
- 1/4 cup water or more depending on desired consistency
- salt to taste
Preheat oven to 425 degrees F.
Heat pot over medium heat, add 2 teaspoon olive oil and quinoa. Toast for a few minutes until quinoa starting to brown. Add vegetable broth, bring to a boil, reduce heat and simmer, covered 15-20 minutes until quinoa cooked through.
Separately toss each of the veggies with a drizzle of olive oil (just to coat them) and salt to taste.
Place in single layer on baking sheet and roast in preheated oven until cooked through. The beets and sweet potatoes with need 40-45 minutes, the asparagus will need 20 minutes and the cauliflower will need 25 mins.
Heat pan over medium heat and add 1 teaspoon olive oil. Add chickpeas and toast until browned.
In a blender combine the ingredients for the dressing and process until smooth.
Calories 773 % Daily Value* Total Fat 36.3g 56% Saturated Fat 8.1g 41% Cholesterol 0g 0% Sodium 190.9mg 8% Total Carbohydrate 95.6g 32% Dietary Fiber 21.1g 84% Sugars 18.2g Protein 25g 50% Vitamin A 50% Vitamin C 183% Calcium 17% Iron 56%
That dressing looks good. What other dishes or types of dishes do you find it works well with?
I think this would be great on salads (I’ve used this on a blt salad – https://avocadopesto.com/2014/04/04/blt-salad-vegan-avocado-dressing/
Also would be great with a Mexican themed meal, either on rice bowls, in burritos, on enchiladas, quesadillas, etc. Hope that helps!
Canned chickpeas or fresh from produce section?
I used canned chickpeas.
Could I substitute coconut milk for almond milk in the dressing?
Yes I am sure that would be just fine : )
how many people does this feed?
This feeds 3-4 people.
Do you used canned coconut milk or coconut milk in the carton (refrigerated)?
I used the canned coconut milk but I am sure you could use the one in the carton as well.
How long does the dressing usually last?
I am sure you could keep it in the fridge for a few days.
Hi, my family wouldn’t eat this but sounds like a yummy lunch for myself. Would it keep well in the fridge for a few days?
I am sure it would. Just keep everything separate, veggies, quinoa, sauce and assemble when ready to eat. Enjoy!
marie lund says
This really sounds healthy. I am looking for ways to get more veggies and healthy oils and fats into my diet and this recipe looks as if it is perfect!
Thanks! It truly is such a delicious meal : )) Hope you enjoy it : ))
Anna @ Empty Sundays says
Oh, I’m going to have to give this (or at least an adapted version of this) once I get through all the soup that is in my fridge. I don’t go overboard with groceries, but I do go overboard when I cook soup, so I totally get the panic to get through all the food!
Hope you enjoy this recipe! Feel free to adapt it to whatever veggies you have on hand/ any favorites! Best part of this for me is the creamy avocado sauce! Yes my panic was absurd and completely self brought on!
When you go crazy with soup freeze a portion of it! My husband and I were wasting a lot of food when I made large recipes. I started pulling at least one meals worth and freezing it. Not only do we not waste as much food it is also great to have an easy meal in the freezer for those nights when I forget to plan ahead!
Yes I need to start freezing my soups! Definitely great to have a home cooked meal frozen and ready to go for those busy nights!
This looks so good! I am going to share this on Pinterest.
Thanks for sharing!
Sounds wonderful! Can’t wait to try. I am a huge roasted beet lover.
Aren’t roasted beets the best?! I loooove them too : ))
I love big Buddha bowls like this! I have never tried roasted beets (hate raw beets) so I’m going to give them a try. I roast broccoli, cauliflower, asparagus, and sweet potato all the time. They all keep beautifully in the fridge and I think even taste great cold. I wonder if you could make extra dressing and freeze some?
Roasted beets I find taste very different to raw beets – they are sweet and lightly caramelized/charred on all sides which I personally love. Let me know what you think of them if you end up making this dish. I am sure you could try freezing the dressing, I have never tried to do that before but sure itcould work!
This was EXCELLENT. I’ve been (mostly) vegan for 6 years and have typically avoided beets because I thought I hated them. This whole thing came together perfectly and will definitely be a staple in my food rotation!!
So glad you enjoyed this! Beets are great aren’t they? I especially love them when they are roasted!
how many servings is this?
This makes 4 servings.
OMG! Is this delicious!!!
Thanks! Glad you liked it!
Thank you! I am in treatment for breast cancer. Your recipes look wonderful.
Thank you so much Jane! I am wishing you a swift recovery and hope you find some healthy recipes on here that you will enjoy!
Darren Wilcox says
Vicky, I made this exactly as you instructed. I fed it to my 18 year old vegan daughter and my non vegan wife, what a hit, was awesome, will be making this quit often after tonight
So happy to hear that Darren! One of my favorite dinner recipes : )
This sounds delicious! Do you have the calorie count per serving for this dish?
Thanks! Here is the nutrition info per serving (1/3 of the recipe) Calories 773
% Daily Value*
Total Fat 36.3g 56%
Saturated Fat 8.1g 41%
Cholesterol 0g 0%
Sodium 190.9mg 8%
Total Carbohydrate 95.6g 32%
Dietary Fiber 21.1g 84%
Protein 25g 50%
Vitamin A 50% Vitamin C 183%
Calcium 17% Iron 56%
I know my family will love this!
I made it last night and it was delicious! I really liked it. I made a small change, I also roasted the chickpeas with a little bit of cumin and smoked paprika. The sauce is spectacular!
So happy to hear that Sara! : )))) Love the idea of roasting the chickpeas!
Nicole Young says
I’m very excited to try this tonight! Quick clarification question: When you put all the veggies on the baking sheet to roast, do you cook the ones that take more time first and add the veggies as you go? Or do you place all the sheet and put them in together and then take out certain veg when done? Not sure if my question makes any sense but I was a bit confused when you said to separate the vegetables when coating them with olive oil.
Thanks so much!
Place all the veggies on the same baking sheet but without mixing them all together. That way if you feel like one veggie is cooked you can easily remove that one from the baking pan. Additionally I will usually more finely chop the veggies that take longer to cook – beets for example.
Or if you are making a bigger batch you could use two baking sheets, putting the beets and sweet potatoes on one, and the cauliflower and asparagus on a different baking sheet, and remove that baking sheet after 20-25 minutes while the baking sheet with the beets and sweet potatoes stays in for an additional 20 minutes.
Can I substitute farro for the quinoa? Thanks!
Leigh Mitchell says
I am blown away. This was unbelievable! Thank you!!!
Yay! So happy to hear you enjoyed my recipe!
Easy to make and if so flavorful!! This one is a staple in my house
Yay! So happy to hear that!
This looks great. I’m going to make it today. The sodium level seems high, and I was looking for ways to cut it, but I couldn’t figure out why it was high since it’s salt to taste. Is it in the vegetable broth? Thank you!
The sodium level should not be that high – I think it is just an error in the nutrition calculator.
This may be a dumb question, but do you cook the quinoa first?
To cook the quinoa: Heat pot over medium heat, add 2 teaspoon olive oil and quinoa. Toast for a few minutes until quinoa starting to brown. Add vegetable broth, bring to a boil, reduce heat and simmer, covered 15-20 minutes until quinoa cooked through.