These customizable Quinoa Veggie Bowls with Miso Sesame Dressing will become a weeknight staple. With a quinoa and veggie base topped with a zesty and flavor-packed sunflower-based dressing this easy dinner or lunch recipe is a healthy vegan option for the whole family.
The real secret to a delicious recipe is in the sauce. That’s the trick to eating well: pack it all into a bowl and load it with sauce. Bowl eaters – you know what I’m talking about! These Quinoa Veggie Bowls with Miso Sesame Dressing is no exception.
Funny story about this recipe. When Jess and I were chatting about what recipes to create I told her I wanted to see lots of bowls. Partially because you guys request them all the time but also because I pretty much eat every meal out of a bowl. Those of you who know about my Buddha Bowl Recipe know exactly what I’m talking about. The best meals are eaten out of bowls.
So I emphasized to Jess that maybeeee it was time to expand beyond my Buddha Sauce and try out something new. She told me she’d been working on a Miso Sesame Dressing and that it was to-die-for. Even though I trusted her already, when I tried it I knew this girl was the real deal. The Miso Sesame Dressing should really be called “crack sauce” because it is THAT good.
Luckily this recipe makes a ton of sauce (more than is needed for the bowls) which I firmly believe is the selling point of these Quinoa Veggie Bowls. Not only cause you enjoy it on the bowls, but you can also add it to salads and slaws and grains and just about anything under the sun. And that is precisely what I did.
After Jess and I spent the day cooking and shooting, C and I headed up to a friend’s place on the Russian River. Before we head out of town I like to assess the state of my fridge and see what I can bring, should freeze or can hold out until we get back. I knew immediately that the mason jar full of sauce was coming with us. I honestly had no plan of action for it other than a strong belief that it could taste great with anything. I was right.
On our way up, we stopped at TJs and I picked up the makings for a slaw. Just some shredded cabbage + carrots, edamame and we also brought some leftover cilantro and green onion. For dinner we had steak and potatoes with a side of Miso Sesame Slaw….and then we did it again for lunch…and then that night for dinner we had a salad with the dressing. Basically it was the recipe that just kept giving.
Not only did all my friends immediately ask for the recipe (sorry for making you guys wait!) but I also knew that I had a cult following recipe on my hands (adding to the league alongside my oatmeal protein energy balls, detox vegetable soup and buddha bowl). These are the recipes that blow it out of the water. The ones that you guys consistently tell me you love and make weekly. I love every recipe I post and have tried and tested them all, but some I just *know* are going to be a huge hit.
These Quinoa Veggie Bowls with Miso Sesame Dressing officially make that list!Print
Quinoa Veggie Bowls with Miso Sesame Dressing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
For the Bowls:
- 1 cup quinoa
- 2 small-medium sweet potato, chopped
- 1 head of broccoli or 2 bunches of broccolini (can use other veggies if preferred)
- 2 large carrots, shredded or julienned
- for topping: radishes, green onions, cilantro
For the Miso Sesame Dressing*:
- 6 tbsp rice wine vinegar
- 5 tbsp sunflower butter, unsweetened
- 3 tbsp coconut aminos
- 3 tbsp maple syrup
- 3 tbsp sesame oil
- 2 tbsp white miso paste
- 2 tbsp ginger, minced
- 1 1/2 tsp fish sauce (omit if vegan)
- 1 1/2 limes, juiced
- 1 tsp cumin
- 1/4 tsp chili flakes (or more for spicier)
- 1/4–1/2 cup water
- Preheat the oven to 400F.
- Chop the sweet potatoes into cubes and place on a baking sheet with the chopped broccoli.
- Coat veggies in olive or avocado oil and sea salt and roast for 20-25 minutes.
- Cook your quinoa according to the package instructions.
- While the vegetables are roasting and the quinoa is cooking, make the sauce.
- Place all the ingredients together, except for the water, in a blender and blend.
- Slowly add in the water until you reach your desired consistency. Add more water for a thinner sauce. The sauce will thicken in the fridge. Simply add a little water and shake the container to loosen it up again.
- Once your vegetables are cooked and you have prepped your other ingredients, assemble them into 4 bowls with quinoa at the base topped with roasted veggies, carrots and then sauce.
- Top with desired toppings and serve
*Makes more sauce than is needed for recipe but will keep for up to 1 week in the fridge.
Are you a “bowl eater”? What are some of your favorite recipes (THM or not!)?
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