These Quinoa & Roasted Veggie Power Bowls are the perfect healthy lunch or dinner. Full of plant protein, delicious roasted veg, and all deliciously tied together with an easy-to-make peanut sauce!

Quinoa and roasted veggie powder bowl topped with peanut sauce on a table with a striped napkin. there is a fork in the bowl.

This plant based, veggie-loaded dinner is simple. Delicious. And one of my oldest recipes.

There is nothing complicated about this Quinoa & Roasted Veggie Power Bowl. Fluffy cooked quinoa. Perfectly roasted veggies. And a simple 5 minute peanut sauce drizzled over it all to take this simple (yet protein packed!) dinner next level in the flavor department. Easy to make in just 30 minutes, this dinner is wildly satisfying, vegetarian, plant based, gluten free, and dairy-free.

Ingredients for quinoa & roasted veg power bowl in small bowls on a table before cooking.

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

Ingredients for quinoa roasted veggie bowls + suggested adaptations.

  • Quinoa. Loaded with protein, fluffy in texture, with just a hint of nutty flavor…this is one of my favorite bases for veggie bowls. Feel free to swap with rice, noodles or even cauliflower rice.
  • Carrots. Roasted to tender perfection and bringing an earth hint of sweetness. You can sub with small dice butternut squash or sweet potatoes, if desired.
  • Brussels sprouts. Are truly at their best when roasted, IMO. If you are not a Brussels fan, you can omit them or sub with cauliflower or broccoli…however these replacement veggies will likely require less roasting time.
  • Kale. An underrated green that cooks up so quickly! Feel free to omit or toss your roasted veggies and quinoa over a bed of fresh arugula or roughly chopped spinach.
  • Peanut sauce. The true superhero of this recipe. Quick to make but packed with flavor and delight. If you can’t or don’t do peanuts, drizzle whatever sauce you love most over these veggie power bowls!

How to make easy peanut sauce

Ingredients for peanut sauce in a small glass bowl before being mixed together.
Combine ingredients, except water, for peanut sauce in a small bowl.
A hand whisking together peanut sauce in a small glass bowl.
Whisk together.
A hand adding a Tablespoon of water to peanut sauce.
Add water a Tablespoon at a time…
A hand whisking together peanut sauce in a small glass bowl.
Whisk, adding more water a little at a time, until desired consistency is reached. Set aside while you make veggies and quinoa.

How to make veggie power bowls

A pot of quinoa cooking.
Cook your quinoa according to the directions on the package.
A hand pouring oil over a bowl of chopped Brussles sprouts and carrots.
While quinoa cooks, toss Brussel sprouts and carrots with 1.5 Tablespoons oil, salt and pepper.
Cut and seasoned carrots and Brussels sprouts on a lined baking sheet.
Spread the veggies on a large baking sheet in a single layer. Do not crowd veggies, as this will result in them steaming vs. roasting. Roast for 15 minutes.
A hand pouring oil over a bowl of chopped kale.
While Brussels sprouts and carrots roast, toss kale in remaining oil and salt and pepper.
Roasted carrots, kale, and Brussels sprouts on a baking sheet.
Add kale to the baking sheet with the carrots and Brussel sprouts. Roast for 3-5 more minutes.
A spoon scooping cooked quinoa into a bowl.
Portion cooked quinoa into bowls.
A spoon scooping roasted veggies into a bowl filled with quinoa. There is another bowl filled with veggies and quinoa in the background.
Add the roasted veggies to the bowls with the quinoa.
A hand pouring peanut sauce over the bowl of veggies and quinoa.
Top with peanut sauce and enjoy.

Other satisfying veggie-loaded dinner recipes

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Two Quinoa and roasted veggie powder bowls topped with peanut sauce on a table with a striped napkin.There is a napkin, bowl of peanut sauce and a plate of veggies next to the bowls.

Quinoa Roasted Veggie Power Bowls with Creamy Peanut Sauce
5 from 3 votes

Quinoa & Roasted Veggie Power Bowls with Peanut Sauce

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: American
Course: Main Course
Author: Taesha Butler
These Quinoa & Roasted Veggie Power Bowls are the perfect healthy lunch or dinner. Full of plant protein, delicious roasted veg, and all deliciously tied together with an easy-to-make peanut sauce!
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Ingredients
 

For quinoa + veggie bowls

  • 1 cup quinoa
  • 3 large carrots, washed, peeled and cut into ½ inch coins
  • 1 pound Brussels sprouts, washed, trimmed and quartered
  • 2 cups heaping of roughly chopped kale, washed, ribs removed
  • 2 Tablespoons avocado oil, divided
  • salt & pepper , to taste

For peanut sauce

  • ½ cup creamy natural peanut butter
  • 3 Tablespoons coconut aminos, can sub soy sauce if gluten free isn't needed
  • 1 clove garlic, minced
  • 1 Tablespoon maple syrup
  • ⅓ cup water
  • juice from ½ a lime

Instructions
 

For quinoa + veggie bowls

  • Preheat oven to 425℉ and line two large baking sheets with parchment paper.
  • Cook quinoa according to directions on package.
    (if you are using bulk purchased quinoa, typically you rinse it well first and then combine it with 1 1/2 cups water or broth. Bring to a boil, lower heat, and cook covered for 18-20 minutes)
  • While the oven heats and the quinoa cooks, prepare your veggies for roasting. In a medium bowl, toss the Brussels sprouts and carrots with 1½ tablespoons of oil and salt and pepper.
  • Arrange the Brussels sprouts and carrots on the lined baking sheets so that the veggies are not crowded (crowding results in veggies steaming rather then roasting).
  • Roast veggies for 15, flipping after 10 minutes.
  • Toss kale with remaining oil and salt and pepper in the bowl. Add to baking sheets and cook all the veggies for 5 more minutes.
  • While veggies cook, prepare the creamy peanut sauce.

For peanut sauce

  • Combine all ingredients except water in a small bowl, whisk together.
  • Add water a tablespoon at a time, whisking in between, until desired consistency is reached.
  • Taste. Adjust flavors as desired, whisking again.
  • To serve: spoon cooked quinoa into bowls and top with roasted veggies. Drizzle with peanut sauce and enjoy warm.
Calories: 346kcal, Carbohydrates: 38g, Protein: 12g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Sodium: 320mg, Potassium: 777mg, Fiber: 8g, Sugar: 8g, Vitamin A: 8819IU, Vitamin C: 87mg, Calcium: 129mg, Iron: 3mg