Description
Wholesome, hearty, and packed with flavor, this Roasted Vegetable Quinoa Bake is the ultimate comfort food. Bursting with roasted veggies, protein-rich quinoa, and a creamy, plant-based sauce, this dish is both satisfying and nutritious. Perfect for meal prep, family dinners, or potlucks, it’s easy to customize with your favorite vegetables. Ready in under an hour, this recipe will quickly become a weeknight favorite.
Ingredients
For the quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
For the roasted vegetables:
- 1 medium zucchini, diced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
For the sauce:
- 1/2 cup cashew cream or plant-based sour cream
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Toppings (optional):
- 1/4 cup breadcrumbs (gluten-free if needed)
- 2 tbsp vegan Parmesan cheese
- Fresh parsley, chopped
Instructions
- Cook the quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy.
- Roast the vegetables: Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, cherry tomatoes, and broccoli with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
- Make the sauce: In a small bowl, whisk together cashew cream, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper.
- Combine: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and sauce. Mix well to coat everything evenly.
- Assemble: Transfer the mixture to a greased baking dish. Spread evenly.
- Add toppings: Sprinkle breadcrumbs and vegan Parmesan cheese over the top for a crispy crust.
- Bake: Bake at 400°F (200°C) for 15-20 minutes, or until the top is golden and bubbling.
- Garnish and serve: Sprinkle with fresh parsley and serve warm.
