Roasted Vegetable Grain Bowls – a gluten free grain bowl filled with spiced roasted vegetables then covered in a creamy Tzatziki Sauce.
Roasted Vegetable Grain Bowls – a gluten free grain bowl filled with spiced roasted vegetables then covered in a creamy Tzatziki Sauce. A meal your family will love and perfect for meatless Monday!
It’s been a while since I burnt something. And when I say burnt something, I mean bad. Like the point where it is crusted on the pan!
I guess I was due. So what happened?
Well, it was the second meal I’ve cooked in the new house and the first time using my new oven. Everything was going great! The veggies were roasting and filling the house with amazing smells, the quinoa was on the stove simmering away, and the tzatziki sauce was made.
I set my timer and ran upstairs to play legos with Cason. I started rebuilding one of his sets, because of course all the sets that I built about a month ago were destroyed in the move so it’s back to square one. Then my timer went off. The veggies were done. Woohoo! I pulled them out to cool down and ran back upstairs to finish the set.
Once I finish, I started walking back down the stairs to take photos of this amazing dish you’re looking at now and …
I forgot that the quinoa was still simmering! My nonchalant walk down the stairs turned to a run and as I popped the top off the pot I smelt it. Burnt quinoa on the bottom of the pan. Ughhh….
I haven’t done that in a long long time.
Luckily I could salvage some of it, basically the top part, for dinner. Woohoo!
I was just glad I didn’t have to throw it all out.
These Roasted Vegetable Grain Bowls topped with Tzatziki Sauce are a take on my Moroccan Cauliflower Chickpea Pitas. I added a few more vegetables and changed up the seasoning a bit then got rid of the flatbread.
Grain Bowls are the craze lately and these are definitely a winner. The spice blend of these veggies will rock your socks off, there is a definitely a surprise spice that you wouldn’t normally think to add to veggies. But it turned out to be the secret weapon that took these veggies to the top! Plus the tzatziki sauce of course, but tzatziki sauce just makes everything better! Am I right?
Bon Appetit ya’ll!
- Serves: 4-6
- Serving size: ½ cup quinoa + vegetables & sauce
- Calories: 399
- Fat: 10 g
- Saturated fat: 1 g
- Carbohydrates: 60 g
- Sugar: 12 g
- Sodium: 781 mg
- Fiber: 13 g
- Protein: 17 g
- Cholesterol: 2 mg
- 3 cups cauliflower florets
- 1 red pepper, cut into 1" cubes
- 1 yellow pepper, cut into 1" cubes
- 1 red onion, cut into 1" cubes
- 1 zucchini, cut into ½" slices
- 2 carrots, cut into 1" slices
- 14 oz. can of chickpeas (garbanzo beans), drained and rinsed
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 2 tablespoons olive oil
- ¾ cup plain greek yogurt
- ½ cup grated cucumber
- 2 tablespoons lemon juice
- 1½ teaspoons dry dill
- 1 garlic clove, grated
- salt to taste
- 1 cup dry quinoa
- 2 cups water
- Preheat oven to 400.
- In large bowl, add cauliflower, red pepper, yellow pepper, red onion, zucchini, carrots, and chickpeas.
- In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, ground cinnamon, and ground coriander.
- Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
- Spread vegetables out on a baking sheet.
- Bake for 20 minutes.
- Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
- In the meantime add quinoa and water to a medium saucepan. Bring to a boil. Cover and reduce to simmer for 15 minutes. Let rest for 5 minutes and fluff the quinoa with a fork.
- In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
- Serve quinoa with roasted vegetables and finish with 2 tablespoons of the tzatziki sauce. Serve
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
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