Make-Ahead Detox Roasted Vegetable Quinoa Bowls

We’ve been on ice-storm-alert all week here in Kansas City, which has everyone headed to the grocery store like it’s the end of the world. (Myself included.) While I don’t love being cooped-up in the house, this sort of weather forces me to better plan our meals ahead of time, since I may not be able to run to the grocery store for quite a while after the storm hits. That’s why I’m all about these comforting Make-Ahead Detox Roasted Vegetable Quinoa Bowls. I’ve been eating them all week long, and I’m still in awe of how delicious and satisfying they are.

make-ahead-detox-roasted-vegetable-quinoa-bowls

What I love about these bowls is that you can customize them to use up any ingredients you have on hand. This week, I’ve been using a Costco-sized bag of sweet potatoes and brussels sprouts, but next week I might go for some roasted broccoli and cauliflower instead. Just about anything goes! Don’t care for quinoa? Skip it and serve these toppings over cauliflower rice or a bed of leafy greens for a hearty salad, instead. (That would make this recipe Whole30-approved, too.)

What I wouldn’t recommend changing is the dressings. In this case, they truly make the dish. A combination of Cucumber Tahini Dressing and my Oil-Free Vegan Pesto provide a huge burst of flavor and creaminess, while adding a punch of nutrition, too. Per gram, tahini actually contains three times more calcium than milk! Plus, it takes only 15 minutes to whip up both dressings in a blender. Simply blend together the dressing ingredients, rinse out the blender, then blend up the pesto. Easy peasy.

Keep in mind that the recipe below is just a suggestion as far as quantity goes. This is usually the amount I’ll start with on a Sunday, but sometimes I’ll need to roast more veggies or cook some extra quinoa later on in the week, depending on the other meals we eat as a family. (The precooked quinoa and veggies are so convenient that sometimes I’ll throw them into a stir-fry or dinner salad, as well.) I hope this will become an easy go-to meal for you, too!

roasted-vegetable-bowlsMake-Ahead Detox Roasted Vegetable Quinoa Bowls
Serves 6

Ingredients:

2 pounds sweet potatoes, cut into 1-inch chunks
2 pounds brussels sprouts, trimmed and sliced in half
2  tablespoons extra virgin olive oil
Aged balsamic vinegar (syrupy is best; optional)
Salt and pepper
2 cups dry quinoa
4 cups water
1 pound mixed greens
1 pound assorted chopped veggies, such as bell peppers or cherry tomatoes
1 batch Cucumber Tahini Dressing
1 batch Oil-Free Arugula Pesto
Chopped green onion, for garnish

Directions:

Preheat the oven to 400ºF. In a large rimmed baking sheet, toss the sweet potatoes with a tablespoon of olive oil, coating evenly, then arrange the potatoes into a single layer on the pan. Sprinkle generously with salt and pepper, then place them in the oven to roast for 30 minutes, or until easily pierced with a fork.

In another large rimmed pan, toss the brussels sprouts in a tablespoon of olive oil and a drizzle of aged balsamic vinegar, if desired, then arrange them cut-side down on the pan. Sprinkle with salt and add them to the oven with the sweet potatoes– the brussels will need to cook for only 20 minutes, or until easily pierced with a fork.

While the vegetables are roasting, combine the quinoa and water in the Instant Pot, seal the lid, and hit the “rice” setting. Or, you can prepare it on the stove top by bringing the mixture to a boil. Once boiling, cover the pot and lower the heat to a simmer until the water is absorbed and the quinoa is tender, about 15 minutes.

While the quinoa cooks, prepare the Cucumber Tahini Dressing and Oil-Free Arugula Pesto in a blender, and set them aside. (I like to store them in glass containers with lids, for easy storage.)

Once everything is cooked, assemble each bowl by starting with a scoop of cooked quinoa (I usually use 3/4 to 1 cup) and a large handful of leafy greens as the base. Top with a generous helping of roasted brussels sprouts, sweet potatoes, and any raw chopped vegetables that you like. Add a dollop of pesto and drizzle the Cucumber Tahini Dressing over the top. Garnish with green onions and black pepper, if desired, and serve immediately.

These components should all keep well for up to a week when stored separately in airtight containers in the fridge. For an easy packed lunch, you can pack the cooked quinoa, mixed greens, and roasted vegetables in one container, and the two dressings in a separate container to help prevent wilting. Stir in the dressings just before serving and enjoy!

best-roasted-vegetable-bowls

5.0 from 4 reviews
Make-Ahead Detox Roasted Vegetable Bowls
Author: 
Serves: 6
 
Comforting and hearty roasted vegetable bowls that are dairy-free, gluten-free, and paleo friendly. Make it ahead of time for easy packed lunches during the week!
Ingredients
  • 2 pounds sweet potatoes, cut into 1-inch chunks
  • 2 pounds brussels sprouts, trimmed and sliced in half
  • 2 tablespoons extra virgin olive oil
  • Aged balsamic vinegar (optional)
  • Salt and pepper
  • 2 cups dry quinoa
  • 4 cups water
  • 1 pound mixed greens
  • 1 pound assorted chopped veggies, such as bell peppers or cherry tomatoes
  • 1 batch Cucumber Tahini Dressing
  • 1 batch Oil-Free Arugula Pesto
  • Chopped green onion, for garnish
Instructions
  1. Preheat the oven to 400ºF. In a large rimmed baking sheet, toss the sweet potatoes with a tablespoon of olive oil, coating evenly, then arrange the potatoes into a single layer on the pan. Sprinkle generously with salt and pepper, then place them in the oven to roast for 30 minutes, or until easily pierced with a fork.
  2. In another large rimmed pan, toss the brussels sprouts in a tablespoon of olive oil and a drizzle of balsamic vinegar, if desired, then arrange them cut-side down on the pan. Sprinkle with salt and add them to the oven with the sweet potatoes-- the brussels will need to cook for only 20 minutes, or until easily pierced with a fork.
  3. While the vegetables are roasting, combine the quinoa and water in the Instant Pot, seal the lid, and hit the "rice" setting. Or, you can prepare it on the stove top by bringing the mixture to a boil. Once boiling, cover the pot and lower the heat to a simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
  4. While the quinoa cooks, prepare the Cucumber Tahini Dressing and Oil-Free Arugula Pesto in a blender, and set them aside. (I like to store them in glass containers with lids, for easy storage.)
  5. Once everything is cooked, assemble each bowl by starting with a scoop of cooked quinoa (I usually use ¾ to 1 cup) and a large handful of leafy greens as the base. Top with a generous helping of roasted brussels sprouts, sweet potatoes, and any raw chopped vegetables that you like. Add a dollop of pesto and drizzle the Cucumber Tahini Dressing over the top. Garnish with green onions and black pepper, if desired, and serve immediately.
  6. These components should all keep well for up to a week when stored separately in airtight containers in the fridge. For an easy packed lunch, you can pack the cooked quinoa, mixed greens, and roasted vegetables in one container, and the two dressings in a separate container to help prevent wilting. Stir in the dressings just before serving and enjoy!

Note: As always, please leave a comment below letting us know any substitutions you try. These bowls are highly customizable, so I imagine a large number of combinations would work well!

Reader Feedback: What’s your favorite cold-weather comforting meal at the moment? 

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

10 thoughts on “Make-Ahead Detox Roasted Vegetable Quinoa Bowls

  1. Elizabeth

    Hi Meghan,
    Just wanted to say I made your Best Pot Luck Lentil Salad for a pot luck dinner last evening & it was delicious. Thanks for sharing the recipe.

    Reply
  2. Patti

    Megan, You showed a photo of a delicious chocolate cake with chocolate frosting, vegan and GF! But no recipe? Where can I find the recipe?
    Thanks, Patti

    Reply
  3. Robyn

    Love roasting veggies and throwing different combinations together each day for lunch or dinner. Can’t wait to try the dressing recipes!!

    Reply
  4. Daryl

    I’d been eyeing this recipe since it posted and finally found the time to tackle it last night. And although I failed miserably at following directions, I am really loving this recipe! I have two excuses for messing up — I’ve been sick and my neighbor dropped by and was talking to me while I was cooking — and although I completely forgot to add the red pepper and green onions, it was a lovely way to segue back to eating salads from my winter of discontent and all piping hot lunches at work. I did make a couple of substitutions for allergy reasons, (vinegar for lemon juice and sunflower seeds for walnuts), and will need to play with the vinegar ration a bit next time. Maybe I’ll try adding Ume? I think that would be really nice now that I think of it. I also have left over curry for dinner that I need to eat that I’ll put on a bed of quinoa, so instead of quinoa here I added in black beans with complemented the sweet potatoes really well. I also forgot to add balsamic vinegar to the Brussels sprouts, and I will definitely try to remember that next time because I think it would have been a nice counter-balance. Meghan, thanks for getting me to fall back in love with salad!

    Reply
  5. Jackie

    This is delicious! I made this last week and had to do it again this week. The dressings are also great dips for my fresh veggies. I’m loving it all! Thank you….

    Reply

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