Let’s Have a Chat About Quinoa & Roasted Veggie Bowls

Alright mate, so here’s the thing—if you ever pop by my place on a Tuesday evening, there’s a fair chance you’ll catch me making these Quinoa & Roasted Vegetable Bowls with Creamy Peanut Sauce. The first time I threw this together it was an accident (ran out of rice, panic ensued, quinoa to the rescue) and now, well, it genuinely feels like a favourite jumper: comforting, reliable, and looks good dressed up or down. My sister always says I make a right mess in the kitchen, but the end result here is so worth it, even if I once roasted the veggies an extra 15 minutes ‘cause I got distracted yelling at the telly. Oops.

Quinoa & Roasted Vegetable Bowls with Creamy Peanut Sauce

Why I Keep Coming Back to This Bowl (and You Might Too)

I whip this up whenever someone’s “eating healthier” (or at least pretending to) but still wants a bit of a treat. The creamy peanut sauce? People dip their fingers into it when they think no one’s looking (hi, Mum). And my partner actually requests this when we’re in one of those what-do-we-even-make moods—can’t say that for broccoli alone. Plus, you know when dinner feels a bit sad because it’s just “stuff in a bowl”? Not here. Honestly, the only thing that still gets me is fishing quinoa out from between my teeth later—how does it get everywhere?

Let’s Grab These Ingredients (Substitutions Galore!)

1 cup quinoa (white, red, tri-colour, whatever you have—I’ve used leftover couscous before, which totally worked)
2 cups water or veggie broth (I usually just guess, but that’s the general rule!)
1 medium red bell pepper, chopped (or yellow; to be honest, whatever’s lingering in the fridge)
1 medium zucchini, sliced
1 cup broccoli florets (cauliflower? Sure. Or even frozen broccoli works in a pinch)
1 small red onion, chopped (not essential but adds fab colour)
Olive oil – a good drizzle (but my grandma always swore by sunflower oil…to each their own)
Salt and pepper, to taste (obviously)
For the Peanut Sauce:
1/3 cup peanut butter (crunchy or smooth—I go crunchy, but no rules here)
2 tbsp soy sauce (Tamari works too; once I used Worcestershire by mistake—don’t recommend!)
1 tbsp maple syrup or honey (I honestly sometimes just use a spoonful of brown sugar if that’s all I have)
1 clove garlic, minced (or half a teaspoon garlic powder on lazy days)
Juice of half a lime (lemon works too, but not quite as zingy)
Water to thin (just splash it in slowly)

So, How Do We Make It All Come Together?

Get the oven going: Preheat it to about 425°F (220°C). Or whatever your oven calls “hot”—mine’s a bit cranky so I just aim for hot-enough.
Prep the veg: Chuck your chopped veggies onto a big sheet pan, drizzle with olive oil, throw in some salt and pepper, and give ’em a toss. Spread them out (I always squeeze a bit too much on one tray, but whatever, it still works).
Roast: Into the oven for roughly 25 minutes. I like mine with those slightly charred edges, so sometimes closer to 30. Give ’em a shake halfway. This is usually when I sneak a piece.
Sort the quinoa: Meanwhile, rinse your quinoa if you remember (otherwise it tastes a bit grassy, but we survive). Add it and your water/broth to a saucepan, bring to boil, then reduce to a gentle simmer and cover for 15 minutes. Forget about it until it’s fluffy and smells kinda nutty. Don’t worry if it looks sticky at first—it evens out when fluffed.
Whisk the sauce: Mix everything for the peanut sauce in a bowl. Sometimes it looks like it’ll never come together, but if you keep adding a splash or two of water, it smooths itself out. I almost always taste it here and add more lime or syrup, personal taste. Don’t stress if it tastes too strong on its own—it mellows on the veg.
Assembly time! Fluff the quinoa, pile it up in bowls, top with a mountain of roasted veg, then drizzle (or absolutely smother, no judgement) with the sauce. Chuck on some chopped peanuts or cilantro if you’re feeling fancy, although most days I just dig in as is.

Notes I’ve Collected (the Hard Way)

If you burn the veg a little, just call it “caramelized”. No one argues, at least not in this house.
Quinoa can be a pain to rinse, I sometimes don’t bother. It’s fine, honestly.
The peanut sauce thickens as it sits, so just hit it with another splash of water before serving if it goes all gluey.
Once, I tried microwaving the veg at the end to speed things up—it went soggy. Wouldn’t recommend.

If You Fancy Mixing Things Up (and Some Misses)

I’ve swapped in chickpeas or tofu for bonus protein; both hit the spot.
Sriracha or a tiny dollop of hot chili sauce mixed into the peanut sauce—chef’s kiss.
I once tried adding apple. No idea what I was thinking. That one’s not making a comeback.
Sweet potatoes instead of zucchini is lovely, but they need just a smidge longer roasting.

What You’ll Need—And Workarounds

All you really need is a big roasting tray (or two, if you’re feeding a crowd), a saucepan for the quinoa, and a bowl for whisking the peanut sauce. If you don’t have a proper whisk, I’ve definitely used a fork and a bit of elbow grease—works a treat. You could use a rice cooker for the quinoa but, actually, I think it turns out fluffiest on the hob.

How to Store Leftovers (but Will You Even Have Any?)

Store any leftovers (covered, in the fridge, obviously) for up to three days, though honestly, in my house it never lasts more than a day! The sauce keeps well in a jar and is weirdly good as a dip for carrot sticks, if you’re into snacking.

Serving—The Fun Bit!

We eat these bowls as is, but sometimes I’ll sprinkle on some roasted sesame seeds, or even a fried egg if it’s brunch time (total game changer). On cold days, I serve everything straight from the roasting pan so it stays extra warm. Once, I even dolloped Greek yogurt on top by accident—turned out fab, who knew?

Pro Tips, Learned the Stubborn Way

Don’t skip rinsing the quinoa—once I did, and it tasted like hay. Well, maybe that’s an exaggeration, but you get me.
Don’t rush the sauce thinking it’ll thin itself out later; actually, I find it works better if you go slow with the water.
Try to cut the veg to similar sizes for even roasting, but honestly, uneven chunks are half the charm.

FAQ—Stuff People Really Ask Me

Can I use almond or cashew butter instead of peanut?
Absolutely, mate! It changes the flavour a bit (it’s more mellow with cashew), but in a good way. I even tried sunflower seed butter once for a pal with allergies—worked, not my fave though.

Will brown rice work instead of quinoa?
Oh for sure. You just need to cook it longer. Or even bulgur wheat, if that’s what’s hanging about the pantry.

What veggies are best?
I’d say whatever needs using up. Peppers, spinach, asparagus, even leftover roast potatoes have gone in more than once. This bowl’s basically my “clean out the fridge” masterpiece.

Help! My sauce went grainy. What did I do wrong?
This happens, especially if your peanut butter’s old (or maybe you went a bit wild whisking). Just add a splash of hot water and whisk gently, it usually pulls together. And if not, it still tastes great, promise!

Do I serve it hot or cold?
I like it hot straight from the oven, but next-day cold from the fridge is oddy delicious too—maybe even better? Totally up to you. (Sometimes I get lazy and eat it standing up, right from the Tupperware.)

I know that’s a fair bit to digest, but honestly, cooking’s meant to be fun. If you muck up somewhere along the way, well, that’s a story for next time round the table!