Rainbow Veggie Grain Bowl with Lime Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A colorful, nutrient-packed bowl featuring roasted vegetables and a zesty lime dressing that dances on the tongue. This mediterranean-inspired vegetarian ready in about 40 minutes pairs uncooked quinoa, halved cherry tomatoes, diced avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1 cup uncooked quinoa
• 1 medium, diced into 1/2-inch cubes zucchini
• 1, diced into 1/2-inch cubes red bell pepper
• 1 cup halved cherry tomatoes
• 1, diced avocado
• 3 tbsp lime juice
• 2 tbsp extra-virgin olive oil
• 1/2 tsp cumin
• 3 tbsp chopped cilantro

Instructions

1. Step 1: Rinse quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: Toss diced zucchini, red bell pepper, and cherry tomatoes with 1 tbsp olive oil, 1/2 tsp cumin, and a pinch of salt. Spread on a baking sheet and roast at 425°F (220°C) for 20 minutes until tender and slightly caramelized.
3. Step 3: While vegetables roast, whisk together 3 tbsp lime juice, 2 tbsp olive oil, and 1/2 tsp cumin for the dressing.
4. Step 4: Fluff cooked quinoa with a fork, then fold in roasted vegetables, diced avocado, and 3 tbsp chopped cilantro. Drizzle with lime vinaigrette and toss gently until evenly coated.