Market Basket Vegetable Medley with Herbed Quinoa

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A colorful summer market-inspired bowl featuring roasted root vegetables and quinoa infused with fresh herbs. This American-inspired vegetarian recipe, ready in about 65 minutes, pairs sweet potatoes, carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium sweet potatoes
• 2 medium carrots
• 1 medium zucchini
• 1 cup cherry tomatoes
• 3/4 cup quinoa
• 1 1/2 cups chicken broth
• 1 tbsp fresh thyme
• 2 tbsp fresh parsley
• 1 tbsp olive oil

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Peel and dice 2 medium sweet potatoes and 2 medium carrots into 1/2-inch cubes. Slice 1 medium zucchini into 1/4-inch half-moons. Toss with 1 tbsp olive oil, salt, and pepper; spread on a baking sheet.
2. Step 2: Roast vegetables for 25 minutes, stirring halfway, until tender and caramelized at edges.
3. Step 3: Meanwhile, rinse 3/4 cup quinoa under cold water. Combine with 1 1/2 cups chicken broth and 1 tbsp fresh thyme in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
4. Step 4: Fluff cooked quinoa with a fork, then fold in 2 tbsp chopped fresh parsley and roasted vegetables. Serve warm.