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How to Make a Nourishing Roasted Beet and Quinoa Bowl

Elevate your lunch game with this wholesome Roasted Beet and Quinoa Bowl. Packed with nutrient-rich ingredients, this dish features tender roasted beets, fluffy quinoa, and a medley of fresh toppings. It's a perfect balance of flavors and textures that will keep you energized throughout the day.

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Recipe Details

Prep Time

15 minutes

Cook Time

30 minutes

Servings

2

Difficulty

Intermediate

Simple Summary

This vibrant Roasted Beet and Quinoa Bowl combines earthy roasted beets with protein-packed quinoa for a nutritious and colorful meal that's both satisfying and visually stunning.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 2
  • Difficulty: Intermediate

Ingredients

  • 3 medium beets, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 2 cups mixed salad greens
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped walnuts
  • 1 small avocado, sliced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, toss the beet cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper.

  3. Roast the beets for 25-30 minutes, or until tender when pierced with a fork, turning halfway through.

  4. While the beets are roasting, combine quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is fluffy and water is absorbed.

  5. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and the remaining 1 tablespoon of olive oil to make the dressing.

  6. Once the beets and quinoa are cooked, let them cool slightly.

  7. To assemble the bowls, divide the mixed greens between two bowls. Top each with half of the quinoa and roasted beets.

  8. Add sliced avocado, crumbled feta, and chopped walnuts to each bowl.

  9. Drizzle the balsamic dressing over the bowls just before serving.

Chef's Notes

  • For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
  • You can prepare the beets and quinoa in advance and store them in the refrigerator for quick assembly later.
  • Experiment with different toppings like roasted chickpeas, pumpkin seeds, or dried cranberries for added texture and flavor.
  • If you're short on time, you can use pre-cooked beets, but roasting them fresh will provide the best flavor.

Nutritional Info

Per serving (approximate):

  • Calories: 550
  • Protein: 15g
  • Healthy Fats: 32g
  • Fiber: 12g
  • Rich in vitamins A, C, and K, as well as folate and potassium from the beets and greens

Serving Suggestions

  • Serve this bowl at room temperature for the best flavor.
  • Pair with a crisp white wine like Sauvignon Blanc or a light herbal iced tea for a refreshing lunch.
  • For a more substantial meal, add grilled chicken or tofu on top.
  • Garnish with fresh herbs like mint or parsley for an extra pop of color and flavor.