Grilled Vegetables Quinoa Feta Bowl

When I’m looking for something light, filling, and packed with nutrients, this Grilled Vegetables Quinoa Feta Bowl is my go-to. It’s the perfect blend of fresh, smoky flavors from the grilled veggies, protein-packed quinoa, and creamy feta.

What I love most about this bowl is how customizable it is. If feta isn’t your thing, you can easily swap it for mozzarella or any other cheese you like. Need more protein? Add some grilled chicken or chickpeas. It’s also super refreshing, making it the perfect meal anytime you want something light but still satisfying.

If you want to make this low carbs, you can easily swap the quinoa for cauliflower rice or reduce the amount of quinoa.

What you need to make this healthy quinoa bowl:

• Quinoa
• Sweet Potato
• Zucchini (Courgette)
• Cherry Tomatoes
• Feta Cheese
• Parsley for garnish (optional)
• Olive Oil
• Salt & Pepper
• Spices of your choice; I used garlic powder and paprika powder.
• Lemon Mustard Dressing (I will list the ingredients in the instructions below).

Measurements are posted in the recipe card below the instructions.

What other cheese can I use instead of feta?

-> If you’re not a fan of feta, try mozzarella, goat cheese, Parmesan, or even a dairy-free alternative for a vegan option.

Can I add protein to this bowl?

-> Absolutely! Grilled chicken, shrimps, chickpeas, or tofu would all be great additions.

What’s the best dressing for this salad?

-> A Lemon Mustard Dressing works beautifully, but you can also try a balsamic glaze or a simple olive oil and lemon mix.

• Peel the sweet potato, give it a good rinse, and cut it into small cubes. Wash the zucchini well, then slice it into 1-inch circles. Place both in a large bowl to add the seasonings.

• Drizzle the veggies with olive oil, then sprinkle salt, pepper, paprika powder, and garlic powder over them. Mix well to coat everything evenly.
• Spread them out on a baking sheet lined with parchment paper, making sure they’re in a single layer. Bake in a 200°C (400°F) oven for about 20 minutes, or until they’re tender and slightly golden.

Now it’s time to put everything together! For each bowl, I use 1 cup of cooked quinoa, which is about ⅓ cup of uncooked quinoa before cooking.

• If you’re cooking quinoa from scratch, rinse it well under cold water, then cook it in a pot with twice the amount of water (for example, 1 cup of quinoa = 2 cups of water). Bring it to a boil, reduce the heat, cover, and let it simmer for about 15 minutes until the water is absorbed. Fluff it with a fork before using. For extra flavor, consider cooking your quinoa in vegetable broth or chicken broth instead of water.
• To assemble the bowl, start with the cooked quinoa, then top it with the roasted sweet potatoes and zucchini. Add sliced cherry tomatoes. You can customize it however you like, cucumbers go great with this too!

• Crumble the feta with your hands and sprinkle it over the bowl. I use about 40g per serving, but feel free to adjust it to your taste.
• Garnish with parsley (optional), then drizzle over the lemon mustard dressing. To make the dressing, just whisk together (this is for 2 servings): 3 tbsp lemon juice, 1 Tbsp mustard (Dijon works too!), a pinch of salt and pepper, 1 Tbsp olive oil.