Tex-Mex Roasted Vegetable and Quinoa Bowl with Avocado

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A nutritious bowl of roasted seasonal vegetables and fluffy quinoa, topped with creamy avocado and a citrusy dressing for a light yet satisfying meal. This mexican-inspired healthy bowls (vegetarian, gluten free) ready in about 40 minutes pairs quinoa, water, medium, diced 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

• 1 cup quinoa
• 2 cups water
• 1 medium, diced zucchini
• 1 medium, diced red bell pepper
• 1/2 medium, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, sliced avocado
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 1 small, minced (optional) jalapeño

Instructions

1. Step 1: Preheat the oven to 425°F. Toss 1 medium diced zucchini, 1 medium diced red bell pepper, and 1/2 medium red onion cut into wedges with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Spread vegetables on a rimmed baking sheet.
2. Step 2: Roast the vegetables for 20-25 minutes, stirring halfway through, until tender and lightly caramelized at the edges.
3. Step 3: While vegetables roast, rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff quinoa with a fork.
4. Step 4: In a small bowl, whisk 2 tbsp fresh lime juice with 1/4 cup chopped cilantro and 1 small minced jalapeño (if using) to make a dressing.
5. Step 5: To assemble, divide quinoa between 4 bowls. Top each with an equal portion of the roasted vegetables and 1/4 of a sliced medium avocado. Drizzle the cilantro lime dressing over each bowl and serve warm or at room temperature.