Wholesome and flavorful, this roasted beet quinoa bowl is a vegetarian, gluten-free recipe ideal for meal prep, lunch, or light dinner.
This vibrant Roasted Beet and Quinoa Bowl combines earthy roasted beets, protein-rich quinoa, and creamy goat cheese for a delicious and nutrient-packed meal. With anti-inflammatory ingredients like beets and quinoa, this bowl is perfect for a wholesome lunch or dinner, offering a balance of flavors and textures.
Whether you’re planning a wholesome lunch, a light dinner, or a make-ahead meal prep option, this beet and quinoa bowl hits all the marks. Plus, it’s vegetarian, gluten-free, and easy to customize.
Why You’ll Love This Roasted Beet and Quinoa Bowl
This isn’t just another grain bowl. Here’s what makes it special:
- Earthy roasted beets bring natural sweetness and are rich in antioxidants and anti-inflammatory compounds.
- Protein-packed quinoa is a complete plant-based protein and pairs perfectly with the beets.
- Creamy goat cheese adds tang and richness that balances the earthy flavors.
- Fresh greens and walnuts bring texture, crunch, and a nutrient boost.
- A simple balsamic dressing ties it all together with a sweet and tangy finish.
If you’re trying to eat more whole foods without sacrificing taste, this is one recipe to keep in your weekly rotation.
Meal Prep Tips & Variations
- Make it ahead: Cook the quinoa and roast the beets up to 3 days in advance. Store them separately in the fridge and assemble when ready to eat.
- Add protein: For a non-vegetarian option, grilled chicken or salmon makes a great addition.
- Try different greens: Baby kale or mixed spring greens work just as well as arugula or spinach.
- Swap the nuts: If walnuts aren’t your thing, try pistachios, pumpkin seeds, or slivered almonds for a different crunch.
Health Benefits at a Glance
This bowl is more than just pretty—it’s packed with anti-inflammatory ingredients:
- Beets: Rich in betalains, which help reduce inflammation and oxidative stress.
- Quinoa: A plant-based protein that’s also high in fiber, magnesium, and iron.
- Olive oil: A source of heart-healthy monounsaturated fats.
- Leafy greens: Arugula and spinach are high in vitamins A, C, and K.
Roasted Beet and Quinoa Bowl with Goat Cheese
Ingredients
- 3 medium beets peeled and cut into wedges
- 1 cup quinoa uncooked
- 2 cups water or vegetable broth
- 2 cups baby arugula or spinach
- 1/2 cup crumbled goat cheese
- 1/4 cup walnuts roughly chopped (optional)
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey optional
- Salt and black pepper to taste
Instructions
- Roast the beets: Preheat the oven to 400°F (200°C). Toss the beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30-35 minutes, or until tender and caramelized.
- Cook the quinoa: Rinse the quinoa under cold water. In a medium pot, combine quinoa and water (or broth). Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until the liquid is absorbed. Fluff with a fork and let it cool slightly.
- Prepare the dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, and honey (if using). Season with salt and pepper.
- Assemble the bowl: Divide the cooked quinoa evenly into 4 bowls. Top each with roasted beets, arugula or spinach, crumbled goat cheese, and walnuts. Drizzle with the balsamic dressing.
