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.
Even though I’m completely obsessed with the sauce used on my Buddha Bowl, I figured it was time to expand and try something new. This miso sesame dressing is to-die-for. 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. Trust me, I’ve tested this on everything.
Ingredients in Miso Sesame Dressing
Like I said, this dressing is the star of the show. Highly recommend stocking up on these ingredients so you can whip this up whenever the craving hits!
- rice wine vinegar – can’t have dressing without vinegar! Rice wine vinegar pairs perfectly with the flavors but if you’re in a pinch, white wine vinegar will work as well.
- sunflower butter – any nut or seed butter will work here but I love the mild flavor of sunflower butter.
- coconut aminos – soy sauce or tamari works as well!
- maple syrup – the perfect natural sweetener to help balance the flavors.
- sesame oil – has such a unique flavor and adds a lot to the dressing!
- white miso paste – the sweetest and mildest miso on the market. If needed, you should be able to swap for yellow miso.
- ginger – I recommend using freshly grated ginger for the best flavor!
- fish sauce – omit if vegan.
- limes – make lime juice by squeezing fresh limes for the best flavor.
- cumin and chili flakes – can add more or less depending on your spice preference.
How to Make Quinoa Veggie Bowls
Honestly, if you have the dressing, you can add whatever ingredients you want for the rest of the bowl! Here’s how to make the perfect veggie bowl:
- Grain – I chose to have a base of quinoa but feel free to swap in your grain of choice. Rice or farro would be delicious.
- Vegetables – Obviously in a veggie bowl you need veggies! I used sweet potatoes, broccoli and carrots but there are endless veggie combinations.
- Herbs – I love adding fresh herbs to my bowls to add bonus nutrients and flavor. I used cilantro but depending on the rest of the flavors in your dish, rosemary and basil are two of my other favorite herbs.
- Sauce – Whether you make this amazing miso sesame dressing or keep it simple with olive oil, make sure you add sauce! I love any aioli or vinaigrette on my bowls.
Quinoa Veggie Bowls with Miso Sesame Dressing
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.
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