This Vegan Quinoa Bowl features roasted vegetables, protein-rich edamame, and bright lemony quinoa for an easy, satisfying plant-based meal—perfect for lunch, dinner, or meal prep.
Roasted Vegetable Quinoa Bowl
A large bowl of roasted vegetables is a delicious main course, but to make the meal truly filling I focus on adding protein and fiber. This vegan quinoa bowl combines fluffy quinoa and shelled edamame for plant-based protein and fiber, while sheet-pan roasted vegetables make the dish hearty and comforting. Nutritional yeast adds a savory, cheese-like depth without dairy. The contrast between warm roasted vegetables and fresh arugula makes every bite bright and balanced—a combination many people find surprisingly delicious.
Why This Vegan Quinoa Bowl Works
Getting enough protein and fiber can be more challenging on a vegan diet, but focusing on whole grains and vegetables makes it easy to hit fiber goals. For protein, add ingredients that pack plant-based protein naturally. This recipe uses nutritional yeast, quinoa, and edamame to boost both protein and flavor.
- Nutrient-dense: With seven different vegetables and clean, whole ingredients, this bowl delivers a wide range of vitamins and minerals. It’s naturally gluten-free and dairy-free.
- Protein-packed: The quinoa and edamame provide substantial plant-based protein to keep the meal satisfying.
- Customizable: You can easily swap or add vegetables and grains to suit your preferences.
- Colorful: A variety of vegetables ensures diverse nutrients and a visually appealing plate.
Ingredients You’ll Need
This simple vegan quinoa bowl includes seven vegetables. See the recipe card below for exact measurements and the full ingredient list.
- Nutritional yeast provides a savory, nutty flavor often used in place of Parmesan.
- Seasonings: garlic powder, onion powder, smoked paprika, kosher salt.
- Vegetables: cherry tomatoes, shiitake mushrooms (or other mushrooms), sweet potatoes, broccoli florets, shallots, shelled edamame, baby arugula.
- Quinoa: Cook quinoa so it’s light and fluffy rather than soggy—use the package directions as a guide and avoid excess water.
- Dressing: lemon juice and zest, red wine vinegar, and extra virgin olive oil make a bright, simple vinaigrette.
How to Make Vegan Quinoa Bowls
Line a sheet pan with parchment for easy cleanup. If you double the recipe, spread vegetables across two pans so they roast evenly and don’t steam. The basic workflow: roast the vegetables, prepare the lemony quinoa salad, then assemble bowls over fresh arugula.
- Roast the vegetables: Toss cherry tomatoes, mushrooms, sweet potatoes, broccoli, and sliced shallots with olive oil and the spice mixture. Roast at 400°F for about 25 minutes, until tender and caramelized.
- Prepare the quinoa salad: In a large bowl combine cooked quinoa, finely chopped shallot, lemon juice and zest, red wine vinegar, edamame, and a pinch of salt. Toss to combine.
- Assemble the bowls: Divide baby arugula between bowls, top with the lemony quinoa, then add the roasted vegetables. Finish with a drizzle of the vinaigrette if desired.
Meal Prep Tips
This recipe yields two servings but scales easily. Many components can be prepared ahead to save time during the week. Prep ideas:
- Cook quinoa in advance on the stove or in a pressure cooker and chill.
- Mix the dry spice blend and store in an airtight container.
- Wash and chop mushrooms, sweet potatoes, broccoli, and shallots ahead of time.
- Thaw shelled edamame and keep it refrigerated.
- Make the vinaigrette (chopped shallot, vinegar, lemon juice, and oil) in a jar so it’s ready to toss with the quinoa.
On the day you plan to eat, roast the vegetables and toss the quinoa with edamame and dressing while the veggies come out of the oven.
Customize Your Bowl
- Not vegan? Swap nutritional yeast for grated Parmesan or Pecorino.
- Mushroom swap: Use baby bella, white button, or oyster mushrooms if shiitakes aren’t available.
- Sweet potato alternatives: Try roasted butternut squash or acorn squash.
- Broccoli alternative: Substitute cauliflower.
- Shallot swap: Use thinly sliced red onion.
- Greens: Replace arugula with baby spinach or watercress.
- Other veggies: Bell peppers, asparagus, carrots, or Brussels sprouts all work well roasted.
- Grain alternatives: Swap quinoa for brown rice, farro, or couscous if you prefer.
- Vinegar: Use white wine vinegar or apple cider vinegar in place of red wine vinegar.
Ways to Add More Protein
Here are simple vegan and non-vegan options to increase protein in the bowls.
- Cook quinoa in a flavorful broth to slightly boost protein and add savory depth.
- Add meat or seafood: Grilled chicken, pan-seared shrimp, or baked meatballs are options if you aren’t strictly vegan.
- Vegetarian proteins: Add cubed or pan-fried tofu or plant-based sausage.
- Boost the dressing: Whisk a spoonful of tahini into the lemon vinaigrette for extra protein and creaminess.
- Nuts and seeds: Garnish with pistachios, pecans, hemp hearts, or sunflower seeds for a crunchy protein boost.
What to Serve with Vegan Quinoa Bowls
The bowl works well as a complete meal on its own, but you can pair it with light vegan sides to make a multi-course dinner. Ideas include:
Vegan Side Dishes
Heirloom Tomato Salad (With Kalamata Olives & Fresh Basil)
Lemony Hearts of Palm Salad with Avocado
Butternut Squash Soup
Summer Tomato Salad
Storage Tips
- Storage method: Keep quinoa, roasted vegetables, and arugula in separate containers to preserve texture. For on-the-go lunches, store the quinoa and vegetables together and the greens in a separate container.
- Refrigeration: Cooked quinoa and roasted vegetables will keep for up to 4 days in the fridge.
- Reheating: Warm leftovers in the microwave until heated through, then stir in the arugula. You can also enjoy the bowl cold or at room temperature.
More Vegan Bowl Recipes You’ll Love
- Rainbow Quinoa Salad with Lemon Dressing
- Spicy Gochujang Tofu Bowl
- Roasted Sweet Potato Black Bean Bowls
- Tofu Poke Bowl
- Peanut Butter Breakfast Oatmeal Bowl
Vegan Quinoa Bowl with Roasted Vegetables
Equipment
- 1 large sheet pan
Ingredients
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 ½ teaspoons kosher salt, divided
- 1 cup cherry tomatoes
- 1 cup shiitake mushroom caps (4 oz package), halved if large
- 2 cups sweet potatoes, chopped ¼ inch thick
- 2 cups broccoli florets, cut small
- 2 small shallots — 1½ sliced, ½ finely chopped
- 1 ¼ cups cooked quinoa
- 2 lemons — zest from 1 lemon and juice from both, divided
- 3 teaspoons red wine vinegar
- ¾ cup shelled edamame
- 1 tablespoon extra virgin olive oil
- 2 cups baby arugula
Instructions
- Preheat oven to 400°F.
- In a small bowl, combine nutritional yeast, garlic powder, onion powder, smoked paprika, and 1 ¼ teaspoons salt.
- On a large sheet pan, arrange the vegetables and sliced shallots (reserve the chopped shallots for the quinoa). Spray or toss generously with olive oil, sprinkle the spice mixture, and toss to coat. Roast for about 25 minutes, until vegetables are tender and slightly caramelized.
- While the vegetables roast, prepare the quinoa: In a large bowl combine cooked quinoa, the chopped shallot, the juice of 2 lemons, zest from 1 lemon, red wine vinegar, edamame, and ¼ teaspoon kosher salt. Toss well.
- Add 1 cup arugula to two shallow bowls and divide the quinoa mixture evenly across the arugula.
- Top each bowl with an even portion of the roasted vegetables. Finish with additional lemon juice or olive oil if desired and serve warm.
Notes
If you’re watching carbs, keep in mind that the carbohydrates in this bowl come from whole-food sources—quinoa, sweet potatoes, edamame, and vegetables—which also provide fiber, vitamins, minerals, and plant-based protein. With roughly 19 grams of fiber per serving, this meal helps you feel full and satisfied. Double the recipe to meal prep for several days.
Nutrition
Serving: 1 cup quinoa, 1 cup arugula and about 2 ½ cups veggies + 2 tbsp vinaigrette. Calories: 552 kcal. Carbohydrates: 87.5 g. Protein: 25 g. Fat: 14.5 g. Saturated fat: 2 g. Sodium: 1262.5 mg. Fiber: 19.5 g. Sugar: 17 g.