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Roasted Veggie Grain Bowl with Balsamic Dressing

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A colorful and nourishing grain bowl made with roasted vegetables, tender grains, and a tangy balsamic dressing. It is easy to customize, perfect for meal prep, and works well for a wholesome lunch or dinner.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups cooked quinoa, brown rice, farro, or other grain of choice
  • 2 cups broccoli florets
  • 1 medium zucchini, sliced
  • 2 bell peppers, chopped
  • 2 carrots, peeled and sliced
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey
  • 2 cloves garlic, minced
  • 1/2 cup feta cheese or goat cheese, optional
  • 1 cup chickpeas or other protein, optional
  • 1/4 cup pumpkin seeds or sunflower seeds, optional
  • 2 tablespoons fresh parsley or basil, chopped, for garnish

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil for easier cleanup.
  2. In a large bowl, toss the broccoli, zucchini, bell peppers, carrots, and red onion with 2 tablespoons olive oil, salt, black pepper, and garlic powder until evenly coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet.
  4. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
  5. While the vegetables roast, cook the grain if not already prepared, according to package instructions.
  6. To make the dressing, whisk together balsamic vinegar, 2 tablespoons olive oil, Dijon mustard, maple syrup or honey, and minced garlic until smooth and well combined.
  7. Assemble the bowls by dividing the cooked grain among 4 bowls.
  8. Top each bowl with roasted vegetables, then drizzle with the balsamic dressing.
  9. Add optional toppings such as chickpeas, crumbled feta or goat cheese, seeds, and fresh herbs before serving.

Notes

  • Do not overcrowd the baking sheet or the vegetables may steam instead of roast.
  • Quinoa makes the bowl lighter, while brown rice or farro makes it heartier.
  • You can swap in vegetables like sweet potatoes or Brussels sprouts.
  • Store the grain, vegetables, and dressing separately for the best texture.
  • This recipe is great for meal prep and keeps well in the refrigerator for up to 4 days.
  • For a vegan version, use maple syrup instead of honey and skip the cheese or use a plant-based alternative.

Nutrition

Find it online: https://juliameals.com/roasted-veggie-grain-bowl-with-balsamic-dressing/