Mediterranean Buddha Bowl The Ultimate Vegetarian Recipe Are you craving a nutritious and flavorful meal?…
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Roasted Veggie & Quinoa Glow Bowl
(+ Easy Meal Prep!)
Looking for a nourishing, anti-inflammatory salad bowl that’s bursting with flavor and color? This Roasted Veggie & Quinoa Glow Bowl is your new go-to! Packed with roasted sweet potatoes, vibrant bell peppers, creamy avocado, and fluffy quinoa, it’s a wholesome plant-based meal that tastes as amazing as it looks.
Perfect for lunch, dinner, or meal prep—this recipe fuels your body with nutrient-rich ingredients while supporting digestion, immunity, and glowing skin.
🥗 Why You’ll Love This Glow Bowl
🌿 Anti-inflammatory and nutrient-rich
🕒 35-minute total prep time
🌈 Colorful, vibrant, and satisfying
💡 Perfect for plant-based meal prep
💚 Naturally gluten-free and dairy-free
Ingredients
Serves 2 | ~410 calories per serving
1 cup cooked quinoa
1/2 cup roasted sweet potato, cubed
1/2 cup roasted broccoli florets
1/4 cup roasted red bell peppers
1/4 avocado, sliced
1 cup mixed greens
2 tbsp pumpkin seeds
Juice of 1/2 lemon
1 tbsp olive oil
1/2 tsp ground turmeric
Salt & pepper to taste
Directions
Preheat your oven to 400°F.
On a baking sheet, toss sweet potatoes, broccoli, and bell peppers in olive oil, turmeric, salt, and pepper. Roast for 20–25 minutes until tender and slightly crispy.Prepare your base.
While veggies roast, cook quinoa if not pre-cooked. Fluff with a fork and set aside.Assemble your glow bowl.
In a large bowl, add a bed of greens and quinoa. Top with roasted veggies, sliced avocado, and pumpkin seeds.Dress it up.
Drizzle fresh lemon juice and a touch of olive oil on top. Sprinkle with salt and pepper as desired.Enjoy immediately, or store in meal prep containers for up to 3 days.
Nutrition Highlights
Rich in fiber, healthy fats, and plant protein
High in vitamins A, C, E, and magnesium
Anti-inflammatory benefits from turmeric and olive oil
FAQs: Roasted Veggie & Quinoa Glow Bowl
Absolutely! Store in airtight containers and refrigerate for up to 3 days. Add avocado fresh before serving to avoid browning.
Try roasted cauliflower, Brussels sprouts, zucchini, or butternut squash—whatever’s in season or on sale.
Yes, it’s 100% vegan and gluten-free! You can add a boiled egg or grilled chicken if you’re looking to increase the protein.
Definitely. Pre-cooked or frozen quinoa works great and speeds up the prep process.
A lemon-tahini or apple cider vinaigrette would pair beautifully. Or just stick with olive oil and lemon juice for simplicity.
Roasted Veggie & Quinoa Glow Bowl
This anti-inflammatory Roasted Veggie & Quinoa Glow Bowl is loaded with colorful vegetables, protein-packed quinoa, and turmeric for a healthy immune-boosting meal. Perfect for meal prep or a light dinner!
Equipment
- 1 Baking Sheet
- Mixing bowls
- Knife and cutting board
- 1 Saucepan (for quinoa)
- 2 Serving Bowl
Ingredients
Ingredients:
- - 1 cup cooked quinoa
- - 1/2 cup roasted sweet potato cubes
- - 1/2 cup roasted broccoli florets
- - 1/4 cup roasted red peppers
- - 1/4 avocado sliced
- - 2 tbsp pumpkin seeds
- - 1 cup mixed greens
- - Juice of 1/2 lemon
- - 1 tbsp olive oil
- - 1/2 tsp turmeric
- - Salt & pepper to taste
Instructions
Directions:
- Preheat oven to 400°F.
- Cut sweet potatoes, broccoli and red peppers
- Add with olive oil, turmeric to vegetables -
- Roast sweet potatoes, broccoli, and red peppers with salt, and pepper for 20-25 minutes.
- Assemble bowls: start with greens and quinoa, top with roasted veggies,
- avocado, and pumpkinseeds.
- Drizzle with lemon juice and a little olive oil before serving
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