Sunday Roasted Vegetable Grain Bake

Name: Sunday Roasted Vegetable Grain Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups cooked quinoa; 1 medium sweet potato, diced; 1 bell pepper, chopped; 1 zucchini, sliced; 1 carrot, sliced; 1 small red onion, chopped; 2 tablespoons olive oil; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup vegetable broth; 1/2 cup grated cheese (optional)

Highlighted under: Oven Ideas

I love preparing this Sunday Roasted Vegetable Grain Bake as a comforting way to wind down the weekend. With a beautiful array of roasted veggies and wholesome grains, it not only satisfies my cravings but also makes my kitchen smell amazing. The best part is how versatile this dish is – you can use whatever vegetables you have on hand. This bake is perfect for a cozy family meal or to impress guests at a potluck. Trust me, once you try this recipe, it'll become a staple in your rotation.

Created by

Frederica Houghton

Last updated on 2026-01-14T07:21:35.311Z

When I first created this Sunday Roasted Vegetable Grain Bake, I wanted to highlight the flavors of the season's veggies. I experimented with different combinations and found that a mix of sweet potatoes, bell peppers, and zucchini really brought the dish to life. Roasting the vegetables first ensures they develop a beautiful caramelization that enhances the overall flavor.

One tip I can share is to let the vegetables cool slightly before mixing them with the grains. This helps maintain their texture and prevents the dish from becoming mushy. Plus, the warmth from the vegetables gently warms the grains, marrying all the flavors together beautifully.

        Why You'll Love This Recipe
        Colorful array of fresh vegetables bursting with flavor
Wholesome grains that provide heartiness and satisfaction
Versatile dish that can be customized to your taste

      

Choosing the Right Vegetables

One of the beauties of the Sunday Roasted Vegetable Grain Bake is its versatility with vegetables. You can choose seasonal produce or any leftover vegetables in your fridge. Root vegetables like parsnips or beets can add a delicious sweetness when roasted, while leafy greens like spinach can be folded in at the end for added nutrition. Just ensure to adjust the roasting time based on the vegetable's density—harder vegetables will need longer while softer ones may require less.

I recommend cutting vegetables into uniform sizes, usually about 1-inch pieces, to promote even cooking. If you're using larger vegetables like butternut squash, you may need to increase the roasting time to about 35-40 minutes until they're tender and slightly charred. Keeping a close eye on them helps avoid overcooking, which can lead to mushiness.

Technique: Achieving the Perfect Bake

To get a delightful texture for your bake, ensure the quinoa is cooked to a fluffy state. Rinse it thoroughly before cooking to remove the bitter saponins, and use a 2:1 water-to-quinoa ratio for perfect fluffiness. After cooking, let it steam covered for about 5 minutes before fluffing it with a fork to separate the grains—it makes a significant difference in texture.

Layering the ingredients in the baking dish is crucial as it can impact the final result. Start with a base of quinoa, followed by the roasted veggies, and ladle the broth over the top for even moisture distribution. If adding cheese, sprinkle it on just before the final bake for a golden, bubbly finish.

Ingredients

For the Bake

2 cups cooked quinoa
1 medium sweet potato, diced
1 bell pepper, chopped
1 zucchini, sliced
1 carrot, sliced
1 small red onion, chopped
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
1 cup vegetable broth
1/2 cup grated cheese (optional)

Instructions

Prepare the Vegetables

Preheat the oven to 400°F (200°C). In a large bowl, toss the diced sweet potato, bell pepper, zucchini, carrot, and red onion with olive oil, thyme, salt, and pepper until well coated.

Roast the Vegetables

Spread the vegetables on a lined baking sheet and roast for about 25-30 minutes, or until they are tender and starting to caramelize.

Combine Ingredients

In a mixing bowl, combine the cooked quinoa with the roasted vegetables. If desired, stir in the vegetable broth and cheese.

Bake the Dish

Transfer the mixture to a greased baking dish. Bake at 375°F (190°C) for an additional 15 minutes, or until heated through.

Pro Tips

Feel free to substitute the vegetables based on your preferences or what you have available. Adding a protein like chickpeas or lentils can make it even more filling.

Storage and Make-Ahead Tips

This grain bake is not only delicious fresh out of the oven but is also a great make-ahead meal. You can prepare the roasted vegetables and cooked quinoa up to two days in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, combine and bake as directed; just be mindful to adjust the baking time slightly if the mixture is cold from the fridge.

To store leftovers, keep them in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through. For longer storage, you can freeze individual portions in freezer-safe containers for up to three months. Just thaw in the fridge overnight and reheat before serving.

Serving Suggestions

This roasted vegetable grain bake can be a standalone dish but pairs wonderfully with a side salad or crusty bread for a heartier meal. Consider a tangy vinaigrette to drizzle over a simple arugula salad that adds a refreshing contrast to the rich flavors of the bake.

For a protein boost, you could serve it alongside grilled chicken or tofu. Adding a dollop of Greek yogurt or a sprinkle of fresh herbs after cooking can brighten the flavors and enhance presentation. Try variations with different cheeses like feta or goat cheese for a unique twist.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used, but ensure they are thawed and drained before mixing.

→ How long can I store leftovers?

Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

→ Is this recipe gluten-free?

Yes, using quinoa makes this dish naturally gluten-free.

→ Can I prepare this dish ahead of time?

Absolutely! You can roast the vegetables and mix everything the day before, then bake before serving.