Last Updated on January 28, 2025 by Christin Gillespie

This Roasted Vegetable & Quinoa Nourish Bowl is the perfect vegan recipe to fuel your body with. It features roasted vegetables, nutty quinoa, fresh greens, & creamy avocado. Enjoy this healthy plant-based recipe on a busy weeknight dinner or save for meal prep!

Roasted Vegetable & Quinoa Nourish Bowl with spinach, brussel sprouts, purple sweet potatoes, cauliflower florets, carrots, onions, lemons, sliced avocado, and hemp seeds, with a fork in it, sitting on a marble cutting board.

Well-balanced, easy to make, & so delicious. This Roasted Vegetable & Quinoa Nourish Bowl recipe seriously is the best. It’s a simple combination of nourishing ingredients that will make you feel good from the inside out.

In this nourish bowl recipe, I’m going to show you how tasty + addictive eating healthy meals can be. Even though this recipe was meant to be prepared during the colder weather months, you can of course enjoy it anytime of the year. I would just recommend swapping the produce accordingly as to what’s in season.

So whether you’re a vegan nourish bowl addict or soon to be, you’ll love this plant-based recipe!

Why You’ll Love This Vegan Nourish Bowl Recipe

Full of Flavor & Loaded with Nutrition: A plant-based recipe that is created with healthy ingredients & tastes delicious!
The Perfect Meal at Anytime: This quinoa nourish bowl can be enjoyed at any point during the year – winter, spring, summer, or fall! Just swap whatever is in season!
Great for Meal Prep: This Roasted Vegetable & Quinoa Nourish Bowl stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Roasted Vegetable & Quinoa Nourish Bowl Recipe with spinach, brussel sprouts, purple sweet potatoes, cauliflower florets, carrots, onions, lemons, sliced avocado, and hemp seeds, with a fork in it, sitting on a marble cutting board.

Ingredients

Organic Onion: Sliced & roasted. I used yellow, but white or red will also do!
Organic Cauliflower: Fresh or frozen both work!
Organic Brussel Sprouts: These sprouts are the perfect addition to this sheet pan. They’re full of vitamins, fiber, & minerals too. Super healthy & super delicious!
Organic Carrots: Adds a bit of natural sweetness, as well as some extra nutrients.
Organic Sweet Potato: For this recipe I used organic stokes purple sweet potato, for the pop of color & boost of nutrition. However, any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
Organic Tri-Color Quinoa: To provide these bowls with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or tri-color quinoa all work.
Organic Greens: Any greens work great for this vegan bowl. I baby spinach!
Organic Avocado: For some additional healthy fats.
Organic Seasonings: We’re keeping it simple here. Garlic powder, sea salt, & black pepper.
Organic Lemon: Roasting up fresh lemons along with the vegetables adds some extra flavor.
Organic Hemp Seeds: For a great little boost of healthy fats, protein, omegas & minerals.
Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.

How To Make

Quinoa. Prepare quinoa as instructed from the package. Set aside
Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped veggies. Toss with the avocado oil & seasonings to evenly coat. Transfer to the oven & roast for 20 – 25 minutes, tossing halfway.
Assemble. Divide the greens, quinoa, & roasted vegetables between bowls. Serve with sliced avocado & a sprinkle of hemp seeds. Enjoy!

Vegan Roasted Vegetable Sheet Pan with brussel sprouts, purple sweet potatoes, cauliflower florets, carrots, onions, and lemons.

Roasted Vegetable Sheet Pan with brussel sprouts, purple sweet potatoes, cauliflower florets, carrots, onions, and lemons.

Tips for Making this Vegan Nourish Bowl Perfectly

Add Organic Vegetables: Depending what’s in season, roast up the vegetables that you have on hand. I think broccoli, asparagus, or butternut squash, will all pair wonderfully.
Organic Quinoa: Use your favorite type. If you’re looking for an alternative to quinoa, I would recommend cooked cauliflower rice.
Baking: Be sure to flip the vegetables halfway, as this ensures even baking.

Storing & Reheating

This Roasted Vegetable & Quinoa Nourish Bowl is the perfect healthy vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer the quinoa & roasted vegetables to separate air-tight glass containers. Refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa & roasted vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the remains.

Vegan Roasted Vegetable & Quinoa Nourish Bowl with spinach, brussel sprouts, purple sweet potatoes, cauliflower florets, carrots, onions, lemons, sliced avocado, and hemp seeds, with a fork in it, sitting on a marble cutting board.

More Vegan Nourish Bowl Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Vegetable & Quinoa Nourish Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

ROASTED VEGETABLES

1 large stokes sweet potato, cubed
1 small yellow onion, quartered
4 large carrots, sliced
2 cups cauliflower florets
2 cups brussel sprouts, halved
1 lemon, sliced
1 tsp garlic powder
Sea salt & black pepper, to taste

FOR SERVING

1 cup cooked quinoa
3 cups greens
Avocado(s), sliced
Hemp seeds

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Instructions

Quinoa. Prepare quinoa as instructed from the package. Set aside
Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped veggies. Toss with the avocado oil & seasonings to evenly coat. Transfer to the oven & roast for 20 – 25 minutes, tossing halfway.
Assemble. Divide the greens, quinoa, & roasted vegetables between bowls. Serve with sliced avocado & a sprinkle of hemp seeds. Enjoy!

Notes

Add Organic Vegetables: Depending what’s in season, roast up the vegetables that you have on hand. I think broccoli, asparagus, or butternut squash will all pair wonderfully.

Organic Quinoa: Use your favorite type. If you’re looking for an alternative to quinoa, I would recommend cooked cauliflower rice.

Baking: Be sure to flip the vegetables halfway, as this ensures even baking.

Storing & Reheating: Transfer the quinoa & roasted vegetables to separate air-tight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa & roasted vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the remains.