Roasted Vegetable Grain Bowls are a simple and easy to make recipe that’s perfect for dinner any night or as a nutritious make-ahead lunch perfect for all week long.
I have been bowl obsessed lately – I just can’t get enough!! And these are definitely some nutritious AND delicious bowls.
This Roasted Vegetable Grain Bowl recipe combines all the good things – roasted vegetables, chickpeas, quinoa in a completely gluten free, vegan and easy to make recipe. Drizzled with a fabulous, lick-the-spoon sweet mustardy-dill sauce.
Because delicious, quick and easy dinners piled high in a bowl is definitely the way to go for dinner tonight!!
This recipe is so simple and that’s why I love it so much. You can use your favourite combination of grains, any combination of vegetables and go crazy or not with that honey mustardy dill sauce.
MORE ABOUT THESE ROASTED VEGETABLE GRAIN BOWLS: Tips and Tricks…
I used a combination of brown rice and quinoa here. I love love LOVE this grain combo. When cooked together the quinoa gets fluffy and soft and because the brown rice takes a little bit longer to cook it gives so much texture. It’s a little tender crisp and gives a nice bite. If you’re not looking for bite in your grain bowl, you can use all quinoa, all brown rice (with adjusted cooking time) or a combination of quinoa and red lentils – your choice.
And the only thing that makes quinoa better is when there’s a whole ton of roasted veggies on top!! I went with a combination of sweet potato, broccoli, onions, Brussels sprouts and chickpeas. You can use whatever combination of vegetables you have on hand – cauliflower, peppers, carrots, the list goes on. All roasted up until soft and tender and just golden brown.
Also, chickpeas! I love any dish with chickpeas and this is no exception. Especially when those chickpeas are roasted – they add such amazing texture and chew.
The real kicker of this bowl is all that lemony kale. Totally optional to include it or not but I highly recommend it. It gives the bowl a punch of lemon and it really brings a lot of the flavours together. And kale – getting more kale in wherever I can is always good.
Once the bowl is assembled – quinoa, kale and then roasted veggies on top – it all gets drizzled with a sweet, mustard and dill dressing. I love the mustard-dill combo. It’s bright and fresh and totally delicious.
This bowl is perfect for dinner any night or as a make-ahead lunch all week long. It keeps amazing in the fridge and can be eating warm, cold or room temperature.