Smoky White Bean Bowls with Roasted Vegetables

Smoky white bean bowls with fluffy quinoa and roasted vegetables make a filling and tasty plant-based meal! Perfect for meal-prep or dinner.

You know those Sweet & Smoky White Beans I posted earlier this week? Today we’re putting them in a bowl! That recipe can be pretty versatile, but these Smoky White Bean Bowls with Roasted Vegetables have been my favorite way to enjoy them. What’s not to love about hearty beans, fluffy quinoa, and roasted veggies?! 

INGREDIENTS FOR THE BOWLS

These bowls are made from minimal ingredients, but pack a big flavor punch. Here’s what you’ll need:

• Veggies, to Roast: I chose to use parsnips, beets, and fennel. While you may not be used to cooking with some of these veggies, their flavor is unbeatable – and extraordinarily cozy/satisfying. That being said, you can easily swap out these veggies with some of your own favorites! Sweet potatoes, broccoli, red bell pepper, and/or carrots would also be a great combo.
• Quinoa: this hearty seed cooks in only 15 minutes and is a great source of plant-based protein. Not a fan? Brown rice, barley, or millet will also work here.
• Smoky White Beans: You can easily prep and make these beans while the quinoa cooks and veggies roast, or make them ahead of time! They’ll last for up to 5 days in the fridge.

HOW TO MAKE SMOKY WHITE BEAN BOWLS

1. Preheat the oven and prepare the veggies for roasting.
2. Cook the quinoa on the stovetop while you reheat (or make) the smoky beans
3. Toss everything into a bowl and dig in!

This recipe has 3 “moving parts” (veggies, quinoa, beans), but it’s really, really simple and easy. The vegetables and quinoa are pretty much hands-off, so all you have to (somewhat) worry about are the smoky beans and you’re good to go!

If you’re looking for a quick and easy dinner you can also prep all of these components ahead of time. They work well for meal prep and can be reheated in the microwave, oven or on the stovetop.

These Smoky White Bean Bowls make the perfect packed lunch or wholesome dinner! The saucy, smoky beans mix perfectly with the fluffy quinoa and hearty flavors of the roasted vegetables. I also like to top my bowls with a little chopped parsley for some fresh flavor, but that’s totally optional.

If you’re looking for more grain bowl recipes, you’ll also love these Chipotle Black Bean Burrito Bowls, this Simple Harvest Salad, and these Quinoa Sushi Bowls!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Smoky White Bean Bowls with Roasted Vegetables

Print Recipe

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5 from 1 reviews

Smoky white bean bowls with fluffy quinoa and roasted vegetables make a filling and tasty plant-based meal! Perfect for meal-prep or dinner.

• Author: Caitlin Shoemaker
• Prep Time: 10 Minutes
• Cook Time: 35 Minutes
• Total Time: 45 minutes
• Yield: Serves 3 to 4 1x
• Category: Main
• Method: Stovetop, Oven
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 parsnips, peeled and chopped
• 1 medium bulb of fennel, sliced into 1/2” rounds
• 2 medium beets, peeled and diced
• 2 tablespoons high-heat cooking oil, divided (optional – see notes)
• ½ teaspoon ground cumin
• Sea salt, to taste
• 1 batch Sweet & Smoky White Beans
• 1 cup dry quinoa 
• 1/4 cup chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 400F and line a baking sheet with parchment paper or a reusable silicone mat.
2. Add the parsnips and fennel to a large bowl, then drizzle with 1 tablespoon of oil. Transfer the veggies to half of the baking sheet. Add the beets to the bowl, then drizzle with the remaining oil and cumin. Once the beets are evenly coated in spice, transfer to the baking sheet with the other veggies. Sprinkle everything with salt, then place in the top rack of the oven to cook for 35 to 40 minutes, until golden.
3. In the meantime, prepare the quinoa according to package instructions. If you have not made the Sweet & Smoky Beans ahead of time, make them now as well.
4. Divide the quinoa, beans, and roasted vegetables evenly between serving bowls. Sprinkle chopped parsley over each bowl, then serve warm. Leftovers will keep in the fridge for up to 5 days.

Notes

• Substitutions: the parsnips, fennel, and/or beets can be swapped for any of your favorite veggies! Carrots, broccoli, and/or mushrooms would be great here. Quinoa can be replaced with rice or another grain of choice.
• Oil-Free: the vegetables do not need to be cooked with oil, but they will be on the drier side.

Keywords: vegan bowls, vegan bean bowl, white bean bowls, grain bowl, vegan grain bowl, healthy grain bowl, quinoa bean bowl