Smoky White Bean Bowls with Roasted Vegetables

GFGluten FreeNFNut FreeOFOil FreeVVegan

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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 white bean bowls laid out on stone surface

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

sheet pan of chopped vegetables before they are roastedwhite bowls filled with quinoa, beans, and roasted vegetables on marble background

  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.

white bowl with assembled smoky white bean bowl with glass tupperware container of quinoa, veggies, and beans off to the side

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.

Smoky white beans, fluffy quinoa, and roasted vegetables combine to make a filling and tasty plant-based bowl! Perfect for meal-prep or easy vegan dinner.

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 🙂

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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.

  • 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
  • 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

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. This was fantastic! I am newly working towards incorporating more plant based meals into my diet and this was incredible! I paired it with your roasted beets recipe and sauteed salad turnips mixed with the beet greens. These beans will become a regular in my meal rotation and this bowl was outstanding. Thank you so much for the recipe and for creating plant based recipes that are way more accessible for those of us that aren’t accustomed to eating this way. Any advice for someone who is working towards going entirely plant based?

    1. So glad you enjoyed it and mixed in a few other pieces as well! For advice, just get a good variety of plants really. If you decide to go completely plant based a good person to check out is Dr Greger at Nutrition Facts for the more technical side of things.

  2. Caitlin you are a wonder:) I really needed something different for dinner and the previous post was in my inbox. As I was tired I just cooked some pasta and steamed some kale to go with as I had everything else for the smoky white beans. Then what do I find next? Ideas for the leftover beans! You’ve really outdone yourself with these posts. I didn’t have everything but did cook some quinoa and added cooked mushrooms and steamed bok choy. Absolutely delicious. Thank you so so much Caitlin. I’m hoping to make your Instant Pot Minestrone on Monday as my husband bought me an IP last week.

    1. Well that worked out! Let us know how you like the instant pot, we have a few recipes up here. Also, what a nice gift!