Peanut Quinoa Bowl with Roasted Vegetables
A nourishing bowl combining fluffy quinoa, oven-roasted vegetables, and a creamy peanut sauce with a hint of lime and spice. This Thai-inspired healthy bowl recipe (vegetarian, gluten free), ready in about 40 minutes, pairs quinoa, water, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
- 1 cup, rinsed quinoa
- 2 cups water
- 1 medium, peeled and diced into 1-inch cubes sweet potato
- 1 medium, sliced into strips red bell pepper
- 1 1/2 cups broccoli florets
- 2 tbsp olive oil
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 3 tbsp natural peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 clove, minced garlic
- 1/4 tsp red pepper flakes
- 2 tbsp water (for sauce thinning)
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 medium diced sweet potato, 1 medium sliced red bell pepper, and 1 1/2 cups broccoli florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
- Step 2: While vegetables roast, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork.
- Step 3: In a small bowl, whisk together 3 tbsp natural peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp honey, 1 minced garlic clove, 1/4 tsp red pepper flakes, and 2 tbsp water until smooth and creamy.
- Step 4: Divide cooked quinoa into bowls, top with the roasted vegetables, and drizzle generously with the peanut sauce. Sprinkle remaining 1/2 tsp salt and 1/4 tsp black pepper over the bowl to taste before serving.
Frequently asked questions
How long does Peanut Quinoa Bowl with Roasted Vegetables take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Peanut Quinoa Bowl with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Peanut Quinoa Bowl with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Peanut Quinoa Bowl with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Peanut Quinoa Bowl with Roasted Vegetables vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
