BBQ Bowl
This BBQ Bowl is my go-to when I want something cozy and nourishing, yet still vibrant and full of life. It's like a hug in a bowl, with smoky, tangy flavors that remind me of summer cookouts.
I first whipped up this BBQ Bowl on a chilly weekend when I was yearning for something warm and comforting, but still wanted to keep it light and plant-powered.
The homemade BBQ sauce became a staple in my kitchen after I realized how effortlessly it transforms humble veggies into something special.
I love that this bowl lets me play around with whatever veggies are in season, which means it's a little different every time—just the way I like it.
Plus, there’s something so soothing about watching the veggies roast and the aroma of the sauce filling the kitchen.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you're out of quinoa, I've swapped in farro or even brown rice, and each brings its own lovely texture to the dish. For a low-sodium version, I've used homemade veggie broth and my own BBQ sauce where I can control the salt. Trust me, it's still incredibly flavorful!
Tips & Notes
- •I often add a teaspoon of smoked paprika to the BBQ sauce for an extra kick of smoky goodness.
- •Roast the veggies until they're just beginning to char at the edges—it really brings out their natural sweetness.
- •Sometimes I make a big batch and pack it in my glass containers for easy grab-and-go lunches during the week.
Recipe Variations
- •If I'm in the mood for more protein, I'll grill some tofu marinated in the BBQ sauce and toss it on top.
- •My friend Jen prefers using roasted sweet potatoes instead of regular potatoes—she says it adds just the right touch of sweetness.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop before serving.
Frequently Asked Questions
Can I make this BBQ Bowl ahead of time?
Yes, you can prepare the quinoa and roast the vegetables ahead of time. Store them separately in airtight containers in the fridge for up to 4 days.
What can I use instead of BBQ sauce?
You can make a homemade sauce with tomato paste, apple cider vinegar, maple syrup, and spices if you'd prefer.
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This BBQ Bowl is my go-to when I want something cozy and nourishing, yet still vibrant and full of life. It's like a hug in a bowl, with smoky, tangy flavors that remind me of summer cookouts.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes.
- 3
While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, combine the chopped red bell pepper, zucchini, red onion, and corn.
- 4
Drizzle the vegetables with olive oil, smoked paprika, garlic powder, and a pinch of salt and pepper. Toss until evenly coated.
- 5
Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
- 6
Once the quinoa has finished cooking, fluff it with a fork and stir in the black beans and half of the BBQ sauce.
- 7
To assemble the BBQ bowls, divide the quinoa mixture among four bowls. Top with the roasted vegetables, remaining BBQ sauce, sliced avocado, and fresh cilantro.
- 8
Serve immediately and enjoy your nutritious BBQ Bowl!
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