Sunday Roasted Vegetable Grain Bake
Highlighted under: Easy Healthy Meals Ideas
I love preparing this Sunday Roasted Vegetable Grain Bake as a nourishing way to kick off my week. It’s not just about eating well; it’s about bringing comforting flavors of roasted vegetables together with wholesome grains. With the perfect medley of textures and colors, each bite of this bake gives me the energy I need for the busy days ahead. Whether enjoyed as a meal prep option or served as a side for family gatherings, this dish always brings warmth and satisfaction to my table.
This recipe was born from my desire to showcase seasonal veggies in a cozy dish that feels like a hug while nourishing the body. I experimented with various grain combinations and landed on quinoa mixed with brown rice, which provided a delightful chewiness and complemented the roasted vegetables perfectly.
A key tip I discovered along the way is to roast the vegetables until they start to caramelize. This brings out their natural sweetness and adds depth that elevates the whole dish. Plus, using a mix of vibrant veggies not only looks appealing but also packs in more nutrients.
Why You Will Love This Recipe
- A hearty combination of grains and roasted vegetables for a filling dish.
- Perfect for meal prep, making busy weekdays easier.
- Versatile and easily customizable with your favorite seasonal produce.
Ingredient Insights
The blend of quinoa and brown rice in this recipe not only provides an excellent source of protein but also a variety of textures. Quinoa, being fluffy, contrasts beautifully with the chewy nature of brown rice, creating an enjoyable mouthfeel. This combination is rich in fiber, which is essential for digestive health, making this bake a satisfying choice for your meal prep.
Don’t shy away from customizing the vegetables used in this dish. If red bell peppers aren't available, feel free to substitute with yellow or orange peppers for a sweeter flavor. Seasonal vegetables like butternut squash or carrots can add a lovely sweetness and a burst of color, enhancing the visual appeal of the dish while maintaining overall flavor integrity.
Baking Tips
When combining the cooked grains and roasted vegetables, ensure that the spinach is added last. This will help maintain a vibrant green color and a slightly wilted texture rather than turning mushy. For a quick tip, wait until the roasted veggies are just about cooled before mixing them to retain their individual flavors and integrity throughout the baking process.
To ensure your bake is evenly heated and avoid bland spots, make sure to mix the ingredients thoroughly before transferring them to the baking dish. If using a deeper dish, extend the baking time by 5-10 minutes, checking for doneness by looking for bubbly edges and a golden cheese topping. This indicates that the inside is warm and the flavors are well-melded.
Make-Ahead and Storage
This Sunday Roasted Vegetable Grain Bake is an excellent make-ahead meal. You can prepare the dish up to the baking stage and store it in the fridge for up to two days before popping it in the oven. If freezing, split the mixture into individual servings to allow for quicker reheating; it will hold well for about 2-3 months in an airtight container.
When reheating, a conventional oven is ideal to restore the crispy texture of the cheese topping. Preheat to 350°F (175°C) and bake for 20 minutes or until heated through. Microwaving is convenient for quick meals, but I recommend covering it to prevent dryness; this will also help to maintain the moisture of the veggie blend.
Ingredients
For the Bake
- 1 cup quinoa, rinsed
- 1 cup brown rice, rinsed
- 2 cups vegetable broth
- 2 red bell peppers, diced
- 1 zucchini, sliced
- 1 red onion, chopped
- 2 cups spinach, packed
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup shredded cheese (optional)
Instructions
Instructions
Follow these simple steps to create your Sunday Roasted Vegetable Grain Bake:
Roast the Vegetables
Preheat your oven to 400°F (200°C). On a baking sheet, toss the bell peppers, zucchini, and onion with olive oil, garlic, dried basil, oregano, salt, and pepper. Roast for 20-25 minutes until vegetables are tender and lightly browned.
Cook the Grains
While the vegetables are roasting, combine quinoa, brown rice, and vegetable broth in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until grains are cooked and all liquid is absorbed.
Combine and Bake
In a large bowl, mix the cooked grains with the roasted vegetables and fresh spinach. Transfer to a greased baking dish, and sprinkle with shredded cheese if desired. Bake at 350°F (175°C) for about 15 minutes until heated through and cheese is melted.
Let the bake cool slightly before serving to allow the flavors to meld together.
Pro Tips
- Feel free to swap out the vegetables for whatever is in season or what you have on hand. This recipe is quite forgiving and adaptable.
Serving Suggestions
This dish not only shines as a main course but pairs beautifully as a side with grilled chicken or fish. The hearty grains and vegetables bring a wholesome compliment to lighter proteins, making your meal both balanced and satisfying. For a vegetarian option, serve it alongside lentils or a robust chickpea salad for additional protein.
For a delightful twist, top each serving with a dollop of Greek yogurt or a sprinkle of fresh herbs like parsley or basil. This not only enhances the flavor profile but also adds a refreshing contrast that lifts the warmth of the roasted vegetables.
Variations and Customizations
Feel free to switch up the herbs used in your bake. If basil and oregano aren't your favorites, consider fresh thyme or rosemary for a fragrant approach that still complements the roasted vegetables beautifully. Adding a hint of smoked paprika can give your dish an extra layer of depth, particularly if you prefer a slightly smoky flavor note.
You might experiment with different cheese options too. While cheddar is a great choice, feta or goat cheese can bring a tangy kick that pairs excellently with the veggies. If making it dairy-free, nutritional yeast can be a substitute that still delivers a cheesy flavor without the dairy.
Questions About Recipes
→ Can I make this bake ahead of time?
Yes! You can prepare the whole dish and store it in the refrigerator for up to three days before reheating.
→ Is it possible to freeze this dish?
Absolutely! After baking, let it cool, then portion it into freezer-safe containers. It can last up to three months in the freezer.
→ What can I use instead of cheese?
You can omit the cheese completely or substitute it with a dairy-free alternative if you prefer.
→ Can I add protein to this recipe?
Certainly! Chicken, tofu, or beans can be added for extra protein and flavor.
Sunday Roasted Vegetable Grain Bake
I love preparing this Sunday Roasted Vegetable Grain Bake as a nourishing way to kick off my week. It’s not just about eating well; it’s about bringing comforting flavors of roasted vegetables together with wholesome grains. With the perfect medley of textures and colors, each bite of this bake gives me the energy I need for the busy days ahead. Whether enjoyed as a meal prep option or served as a side for family gatherings, this dish always brings warmth and satisfaction to my table.
Created by: Isolde Bennett
Recipe Type: Easy Healthy Meals Ideas
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Bake
- 1 cup quinoa, rinsed
- 1 cup brown rice, rinsed
- 2 cups vegetable broth
- 2 red bell peppers, diced
- 1 zucchini, sliced
- 1 red onion, chopped
- 2 cups spinach, packed
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup shredded cheese (optional)
How-To Steps
Preheat your oven to 400°F (200°C). On a baking sheet, toss the bell peppers, zucchini, and onion with olive oil, garlic, dried basil, oregano, salt, and pepper. Roast for 20-25 minutes until vegetables are tender and lightly browned.
While the vegetables are roasting, combine quinoa, brown rice, and vegetable broth in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until grains are cooked and all liquid is absorbed.
In a large bowl, mix the cooked grains with the roasted vegetables and fresh spinach. Transfer to a greased baking dish, and sprinkle with shredded cheese if desired. Bake at 350°F (175°C) for about 15 minutes until heated through and cheese is melted.
Extra Tips
- Feel free to swap out the vegetables for whatever is in season or what you have on hand. This recipe is quite forgiving and adaptable.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 150mg
- Total Carbohydrates: 52g
- Dietary Fiber: 6g
- Sugars: 5g
- Protein: 9g