Mid-America Roasted Vegetable and Quinoa Bowl

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A hearty vegetarian bowl featuring roasted seasonal vegetables from the Mid-America region served over fluffy quinoa. This American-inspired vegetarian recipe, ready in about 35 minutes, pairs quinoa, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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

• 3/4 cup quinoa
• 1 1/2 cups water
• 3 tbsp olive oil
• 1 medium red bell pepper
• 1 medium zucchini
• 1 large carrot
• 1 small red onion
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley

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

Instructions

1. Step 1: Rinse 3/4 cup quinoa under cold water, then combine with 1 1/2 cups water in a saucepan. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: Preheat oven to 425°F. Chop 1 medium red bell pepper, 1 medium zucchini, 1 large carrot, and 1 small red onion into 1-inch pieces.
3. Step 3: Toss the chopped vegetables with 3 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet.
4. Step 4: Roast vegetables in the oven for 20-25 minutes, stirring halfway, until tender and caramelized at the edges.
5. Step 5: In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with 2 tbsp fresh lemon juice and sprinkle 2 tbsp chopped fresh parsley. Toss gently to combine and serve warm.