Roasted Carrot + Spinach Quinoa Bowl


I made this delicious roasted carrot + spinach bowl recently and I’m definitely keeping this hearty and healthy option in my lunch rotation. Make a big batch at the start of the week and separate into individual containers for a healthy lunch all week.


I prefer a bit of protein with my meal, so add grilled tofu steaks, rotisserie chicken breast, chickpeas or black beans. Sliced avocado would be great too! I threw in some leftover steamed broccoli that I had in my fridge. The taste of the roasted carrots and red onions are so full of flavour that I kept the dressing simple. Follow the jump for the recipe!

Adapted from Martha Stewart Living

Serves 4



  • 1 lb carrots, peeled and cut into chunks
  • 1 red onion, cut into wedges
  • 1 tablespoon fresh thyme leaves
  • Olive oil
  • Salt + pepper
  • 1 cup quinoa, rinsed
  • 3 cups baby spinach
  • 1 tablespoon lemon juice



  1. Preheat oven to 400 degrees F.
  2. Toss carrots, onion, thyme, 2 tablespoons of oil on a rimmed baking sheet.
  3. Season with salt and pepper.
  4. Roast vegetables for 40 minutes, stir once halfway through.
  5. Meanwhile cook quinoa with 1 1/4 cups of water and bring to a boil.
  6. Cover, reduce heat & simmer until soft for 16 minutes.
  7. Add spinach, cover for 5 more minutes.
  8. Transfer to 4 bowls, top with vegetables. Add a small squeeze of a lemon juice to each bowl and drizzle with a bit of olive oil, toss.