Roasted Spiralized Vegetable and Quinoa Bowl

gluten freeveganvegetarian

Roasted Spiralized Vegetable and Quinoa Bowl

I spent this weekend with my mom and my sister.

It was a much-needed weekend with family, and we spent a lot of time exercising, relaxing, and eating well.

In July, my parents sold their house and moved to Singer Island in Florida. They’ve been coming down here for years during the winters (they bought a condo years ago) and they finally decided to take the plunge and move here full-time.

While my father still flies up every couple of weeks for work, they’ve really settled into Florida life well. And after a weekend, I understand why!

Roasted Spiralized Vegetable and Quinoa Bowl

Living in a place that’s warm year-round really lends itself to being healthy. There’s no “it’s so cold out, all I want is mac and cheese!” Instead, you want refreshing salads, crunchy sandwiches, and lots of water and iced tea.

You’re more motivated to go outside and do things! Every day we were here, we worked out and had a healthy lunch.

The first day we were here, my sister and I ran four miles. (Felt so good to run again!)

The next day, we did a private Pilates session. (My abs are killing me!)

The next day, we went to an Orange Theory Fitness class. (How much fun!)

We went to this place Christopher’s Kitchen in Palm Beach Gardens twice for vegan lunches and it re-affirmed my love of vegan food – it’s just so nourishing, filling, and makes you glow from the inside out.

It was a much-needed weekend, I feel rejuvenated (thanks to the exercise, sun rays, and healthy eats), and I’m happy to be going home and continuing the healthy stride at home.

Roasted Spiralized Vegetable and Quinoa Bowl

This recipe is one I’m going to be making on repeat all fall and winter – it’s easy (just toss together roasted spiralized veggies with quinoa!) and saves well in the refrigerator.

This dish is filling, flavorful, protein-packed, and colorful. It would go well with some goat cheese, too – it’s definitely a versatile dish.

You could even fill a whole wheat wrap with this quinoa dish (and maybe add some avocado or hummus for more texture and to bind it all together.)

However you decide to enjoy this, I hope it makes your weekly dinner routine!

Now you can watch a cooking video of this recipe:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 13 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Roasted Spiralized Vegetable and Quinoa Bowl

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 4


  • 1 cup quinoa
  • 2 cups water
  • 2 large parsnips peeled, Blade D, noodles trimmed
  • 1 large carrot peeled, Blade D, noodles trimmed
  • 2 medium red onions peeled, Blade A, noodles trimmed
  • 1 yellow bell pepper Blade A, noodles trimmed
  • 1 medium sweet potato peeled, Blade C, noodles trimmed
  • 2.5 tablespoons extra virgin olive oil + more to drizzle
  • salt and pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 cup sliced almonds


  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Place the quinoa and water in a medium pot and bring to a boil. Once boiling, cover, reduce heat to medium low and simmer until water absorbs, about 15 minutes. Add water if needed as the quinoa cooks. Fluff up with a fork when done.
  • Meanwhile, place all of the spiralized veggies on the baking sheet and add the olive oil, salt, pepper, garlic powder, and thyme. Toss together to combine well. Spread the seasoned veggies out on the baking sheet and roast in the oven for 20-25 minutes or until softened. Halfway through, toss the vegetables.
  • While veggies roast and quinoa cooks, place a small skillet over medium-high heat. Once pan is hot, add the sliced almonds and toast for 5 minutes or until fragrant and lightly browned. Set aside in a bowl or plate.
  • Place the quinoa and roasted veggies in a large mixing bowl along with the almonds and toss well. Divide into bowls and serve, drizzle with extra olive oil (if desired.)

Roasted Spiralized Vegetable & Quinoa Bowl

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Gail H. says:
Can't wait to try this one!! Hey maybe someday we'll get you and Lu to move down here :) We moved from PA to Delray Beach 14+years thing ever!!! Living in South Florida is like being on vacation every single day...well almost ❤️
Ali Maffucci says:
Maybe one day! It's definitely hard having my parents down there and so far away! So glad you like the recipe!
Susan Anderson says:
I'm seriously bummed I still cannot source big enough carrots. But this recipe looks great!!
Ali Maffucci says:
What a bummer! Sorry to hear that! Try golden beets, butternut squash or sweet potatoes instead!
Patty Nyberg says:
Am I reading correctly that the fat gram content is 57? That is way over my 33 gram per day goal.
Ali Maffucci says:
The fat comes from the almonds and olive oil!
Anonymous says:
It looks like the nutrition facts (at least the fat content) might have been the total amount for 4 servings, rather than 1?
Eliza says:
Made this dish last night, it was fabulous!
Lauren says:
Just checking this recipe really is for 1? As the directions day to serve into bowls, in plural? And it seems like a lot. Thanks
Amber says:
Is this really supposed to be one serving for the entire recipe? The 3 cups cooked quinoa alone would leave me stuffed, even without the veggies!
Jeanne says:
I tried to roast my yummy sweet potato fries in my power air fryer on 400 for 15 minutes like a nice beet & sweet potatoes salad recipe said and I burnt to a crisp my wonderful yummy noodles??? Suggestions for air fryer or Nuwave fries??? Also just firm consistency sweet potato noodles??
Meaghan says:
For firm sweet potato noodles, be sure that you're using super fresh sweet potatoes and be sure the temp isn't too high! We do not use an air fryer, we usually bake our fries!
Shannon says:
thank you for more vegan recipes! I feel like I hit a jackpot! I'm going to a family gathering for Easter and have been asked to bring a few vegan dishes. Would you happen to have any suggestions for some that are easy to transport?
CDL-TheOpus says:
Actually when someone doesn't understand aftesr that its up to other visitors that they will help, so here it takes place.
Stephanie says:
Adding a little goat cheese took this dish from a tasty, healthy side dish to the next level. Craveable and delicious!
Carly Glazer says:
Wow Stephanie! Great idea!

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made the roasted veggie green enchiladas 🥑 from @thedefineddish cookbook and despite only buying one can of diced green chiles instead of four, it was amazing! 👏🏼 perfect cold day dinner 🥶 looking forward to cooking more from this cookbook! has anyone else made anything from it? what should we try next?? 👇🏼

#thedefineddish #defineddish #enchiladas #vegetariandinner #vegetarianmeals

we’re flying back to new jersey on friday and already starting to miss it here in florida ☀️ the weather’s nice, but I’ll most miss all the time spent with our family together 🙏🏼 for the past (almost) 2 years, we’ve spent a lot of time in florida with my family and that’s been the silver lining of the pandemic 🙏🏼 right now, my grandmother is here and that time is extra special. I don’t think I’d ever have the chance to be with her for this amount of time otherwise, and I am so, so grateful for it 👵🏼💓 photos by @karlakorn 📸 ...