Ingredients
Roasted Vegetables
- 4 cups broccoli florets
- 2 portobello mushroom caps, thinly sliced
- 1/2 red onion, cut into segments
- 2 to 3 Tbsp. extra-virgin olive oil for roasting
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
Quinoa
- 3/4 cup dry quinoa
- 1 1/2 cups vegetable broth (or water)
Miso-Turmeric Vinaigrette
- 1 Tbsp. white miso paste
- 2 Tbsp. seasoned rice vinegar
- 2 Tbsp. fresh orange juice
- 2 Tbsp. neutral oil (such as avocado or grapeseed oil)
- 1 Tbsp. toasted sesame oil
- 1/2 tsp. freshly grated ginger
- 1/2 tsp. ground turmeric
Optional Garnishes
- Sliced green onion
- Sesame seeds
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 425°F. Spread the broccoli florets, sliced portobello mushrooms, and red onion segments evenly on a large rimmed baking sheet. Drizzle with 2 to 3 tablespoons of extra-virgin olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss everything together to coat the vegetables evenly. Roast in the oven for about 25 minutes, until the vegetables are tender and slightly caramelized.
- Cook Quinoa: While the vegetables roast, rinse the quinoa thoroughly under cold water to remove any bitterness. In a small saucepan, combine the quinoa with 1 1/2 cups of vegetable broth or water (add a pinch of salt if using water). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 12 to 15 minutes, or until the liquid is absorbed. Remove from heat, keep covered, and allow the quinoa to steam and become fluffy for an additional 5 minutes. Then fluff with a fork.
- Prepare Miso-Turmeric Vinaigrette: In a small bowl, whisk together 1 tablespoon white miso paste and 2 tablespoons seasoned rice vinegar until smooth. Add 2 tablespoons fresh orange juice, 2 tablespoons neutral oil (such as avocado or grapeseed oil), 1 tablespoon toasted sesame oil, 1/2 teaspoon freshly grated ginger, and 1/2 teaspoon ground turmeric. Whisk well until all ingredients are fully combined into a smooth, vibrant dressing.
- Assemble the Bowls: Divide the cooked quinoa evenly among 3 bowls. Top each bowl with the roasted vegetables. Drizzle the miso-turmeric vinaigrette generously over the quinoa and veggies. Optionally, garnish with sliced green onion and a sprinkle of sesame seeds for added flavor and texture. Serve warm and enjoy your wholesome vegan meal.
Notes
- You can substitute vegetable broth with water for a lighter quinoa flavor.
- For extra protein, add chickpeas or tofu to the bowls.
- The miso paste adds umami; use white miso for a milder taste, or try red miso for a stronger flavor.
- If you prefer your vegetables less caramelized, reduce roast time to 20 minutes.
- Leftover quinoa and veggies can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
