Vegetarian Bowl with Best Seasonal Veggies

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

A vibrant bowl featuring roasted seasonal vegetables and quinoa, bursting with color and nutrients. This mediterranean-inspired vegetarian ready in about 30 minutes pairs halved cherry tomatoes, rinsed quinoa, (15 oz), drained and rinsed chickpeas 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, halved cherry tomatoes
• 1 medium, diced into 1/2-inch cubes zucchini
• 1, diced into 1/2-inch cubes red bell pepper
• 1 cup, rinsed quinoa
• 1 can (15 oz), drained and rinsed chickpeas
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 cup halved cherry tomatoes, 1 diced zucchini, and 1 diced red bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until vegetables are tender and slightly caramelized.
2. Step 2: While vegetables roast, cook 1 cup rinsed quinoa in 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Step 3: In a small bowl, whisk together 1 tbsp balsamic vinegar, 2 minced garlic cloves, and 1 tsp dried oregano. Set aside.
4. Step 4: Fluff cooked quinoa with a fork, then fold in roasted vegetables, 1 can drained chickpeas, and the balsamic dressing. Stir until evenly distributed and warm.