plant based weight loss
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Roasted Vegetables Quinoa Bean Platter & Balsamic Dressing

Roasted vegetables are the star of this healthy protein rich meal, paired with quinoa, beans, lots of greens and a balsamic dressing. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course:Main Course, Salad
Cuisine:American, Plant Based, Vegan
Keyword:dinner salad, plantbased protein
Servings:4 portions



  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 medium red onions, quartered
  • 1 and 1/2 cups cherry tomatoes
  • 1 bulb garlic
  • 1 large avocado
  • 4 to 6 cups baby greens
  • 2 cups beans of your choice
  • 2 to 3 cups cooked quinoa
  • salt and pepper to taste
  • fresh basil and chives

Balsamic Dressing

  • 3 Tbsp balsamic vinegar
  • 2 tsp mild mustard
  • 1 Tbsp maple syrup
  • 1 Tbsp nutritional yeast
  • 3 cloves of the baked garlic, minced
  • 2 Tbsp water
  • sea salt and black pepper to taste


  • Pre heat the oven to 400F / 200C
    Arrange the vegetables on a baking tray, sprinkle with salt and bake in the oven for about 20 minutes until lightly golden. Turn half way. 
  • Arrange the greens, quinoa, beans and roasted vegetables on a plate or in a bowl. Add the fresh herbs on top. Season with salt and pepper to taste. Serve with the balsamic dressing. 

Balsamic Dressing

  • Combine all the ingredients in a small jar, shake well and serve with the platter. 
    roasted vegetables quinoa bean platter


The salad can be eaten lukewarm or cold. The roasted vegetables can be kept in the fridge for up to 3 days as are the beans and quinoa.