5-Ingredient Roasted Veggie & Quinoa Bowls (High-Protein, Meal Prep Friendly)
A colorful, high-protein quinoa bowl made with roasted vegetables, feta, and a squeeze of lemon. Perfect for quick weeknight dinners or meal prep lunches. This wholesome bowl delivers balanced nutrition, vibrant flavor, and satisfying crunch in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 bowls 1x
- Category: Healthy Meals / High-Protein
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup quinoa, rinsed
2 cups broccoli florets
1 cup Brussels sprouts, halved
1 cup roasted beets or carrots, cubed
2 tbsp olive oil
Salt and black pepper, to taste
Optional toppings: crumbled feta, roasted almonds, lemon juice, chili flakes
Instructions
1. Cook the Quinoa
Rinse quinoa under cold water. In a saucepan, combine 1 cup quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce to low heat and simmer for 15 minutes. Fluff with a fork and set aside.
2. Preheat the Oven
Set oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
3. Prepare the Vegetables
Cut broccoli into florets and halve Brussels sprouts. Add to the baking sheet with roasted beets or carrots. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
4. Roast the Veggies
Roast for 18–22 minutes, flipping halfway through, until vegetables are golden and slightly crisp around the edges.
5. Assemble the Bowls
Spoon quinoa into bowls, top with roasted vegetables, and sprinkle with feta, almonds, and a squeeze of lemon juice.
6. Add Optional Dressing
Whisk together olive oil, lemon juice, and Dijon mustard for a quick, light dressing and drizzle before serving.
Notes
Make it vegan by skipping the feta and adding tahini or lemon-garlic sauce.
Store leftovers in airtight containers for up to 4 days; reheat quinoa and veggies separately.
Add chickpeas or tofu for extra plant-based protein.
Serve warm or chilled for a convenient lunch or post-workout meal.