Quinoa and Roasted Root Veggie Power Bowl

Ever stare into your fridge at the end of a long week and see a bunch of lonely root vegetables staring back? You know they’re good for you, but turning them into something you’re actually excited to eat feels like a chore. What if you could toss them on a sheet pan and transform them into a hearty, beautiful, and downright delicious meal? This Quinoa and Roasted Root Veggie Power Bowl is my go-to answer for that exact problem. It’s the kind of warm, satisfying salad that feels like a hug in a bowl on a chilly day.

Top Reasons To Make It

This isn’t just another side dish. This bowl is a full meal that’s as practical as it is pretty. First, it’s a fantastic way to clean out the veggie drawer—sweet potatoes, beets, carrots, they all work. Second, it’s a complete nutritional powerhouse packed with protein, fiber, and vitamins to keep you fueled. And third, it’s incredibly versatile. Serve it warm for a cozy family dinner, or pack it cold for lunch the next day. It’s a crowd-pleaser, too, making it a perfect fit for your holiday salad recipes or winter salads for parties. Honestly, it’s one of those winter salad recipes that just makes you feel good.

Ingredients

• 1 cup quinoa, rinsed well (the base of our power bowl)
• 2 cups vegetable broth (adds more flavor than water)
• 1 large sweet potato, peeled and cubed (for that sweet, hearty bite)
• 3 medium carrots, peeled and cut into chunks (adds color and sweetness)
• 1 large beet, peeled and cubed (for an earthy flavor and gorgeous color)
• 1 red onion, cut into wedges (caramelizes beautifully)
• 3 tablespoons olive oil (for roasting those veggies to perfection)
• 1 teaspoon dried thyme (a cozy, wintery herb)
• 1/2 teaspoon garlic powder (for a little savory kick)
• Salt and black pepper to taste (essential for flavor)
• 4 cups fresh baby spinach or kale (for a fresh, green base)
• 1/2 cup crumbled feta or goat cheese (a creamy, tangy finish)
• 1/4 cup toasted pepitas or walnuts (for a necessary crunch)

Instructions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
3. While the quinoa cooks, toss the sweet potato, carrots, beet, and red onion with olive oil, thyme, garlic powder, salt, and pepper on the prepared baking sheet until everything is evenly coated.
4. Spread the veggies out in a single layer and roast for 25-30 minutes, stirring halfway through, until they are tender and caramelized at the edges.
5. To assemble the bowls, divide the fresh spinach between four bowls. Top with a generous scoop of fluffy quinoa, followed by the roasted root vegetables. Finish with a sprinkle of crumbled cheese and toasted pepitas.

Variations & Substitutions

This recipe is wonderfully flexible. Don’t have sweet potato? Use butternut squash. Not a fan of beets? Swap in parsnips or turnips. For a protein boost, add a can of rinsed chickpeas to the sheet pan before roasting—they’ll get nice and crispy. To make it vegan, simply skip the cheese or use a dairy-free alternative. And if you’re looking for a different grain, farro or brown rice works beautifully in place of the quinoa.

Serving Ideas & Pairings

This power bowl is a complete meal on its own, but it also plays well with others. For a simple dinner, I love serving it with a piece of roasted chicken or a flaky piece of fish. For your holiday table, it makes a stunning and healthy side dish next to a glazed ham or turkey. It’s one of those autumn salad and holiday salad recipes that brings a pop of color and freshness to a rich spread. And don’t forget the dressing! A simple drizzle of balsamic glaze or a creamy tahini lemon dressing takes it over the top.

Storage & Reheating

Store the components separately if you can! Keep the roasted veggies, quinoa, and greens in their own airtight containers in the fridge for up to 4 days. The veggies and quinoa reheat beautifully. Just spread them on a microwave-safe plate and heat in 30-second bursts until warm, or pop them back in a 350°F oven for about 10 minutes. I don’t recommend freezing the assembled bowls, as the veggies can get mushy when thawed.

Tips For Success

• Don’t skip rinsing the quinoa! It removes its natural bitter coating.
• Chop your veggies into similar-sized pieces so they cook evenly.
• Give those veggies space on the pan. Crowding them will steam them instead of roasting them.
• Let the roasted veggies cool just slightly before adding them to the fresh greens so the spinach doesn’t wilt too much.
• Toast your nuts or seeds in a dry skillet for a few minutes until fragrant. It makes a world of difference.
• And honestly, a little extra cheese never hurt anybody.

Winter Salad Recipes FAQ

• Can I make this winter salad ahead of time for a party? Absolutely! This is a great make-ahead option. Roast the veggies and cook the quinoa up to two days in advance. Store them separately in the fridge and assemble the bowls just before serving to keep everything fresh.
• What other dressings work well with warm salad recipes like this? A simple maple-Dijon vinaigrette or a creamy avocado cilantro dressing are both fantastic choices that complement the earthy flavors of the roasted roots.
• How can I improve my salad aesthetic for a beautiful presentation? Use a variety of colors! The deep orange, purple, and red from the veggies are a great start. Garnish with bright green herbs like parsley and a white cheese crumble for a picture-perfect salad bowl.
• My family isn’t big on ‘healthy’ food. Will they like this? I get it. But the roasting process caramelizes the natural sugars in the vegetables, making them sweet, tender, and deeply flavorful. It’s comfort food in a bowl, and the hearty texture wins over even the biggest skeptics.