Roasted Vegetable Pesto Quinoa Bowls

Roasted Vegetable Pesto Quinoa Bowls is pesto quinoa tossed with roasted vegetables.  They’re a hearty vegetarian meal prep recipe!

roasted vegetable pesto quinoa bowls overhead shot with linen

Late summer is simply the best time of year!  It’s still warm outside, but it cools down so nicely in the evening, and we still get to enjoy all the summer produce with some fall mixed in.

I wouldn’t mind this time of year sticking around forever.

If I could ignore all the Christmas decorations in the stores, life would be just about perfect. 🙂

Roasted Vegetable Pesto Quinoa Bowls

These pesto quinoa bowls are the perfect late summer meal.  They’re packed with tender, roasted summer vegetables, hearty quinoa, and pesto sauce.  

These bowls are topped with toasted walnuts for a nice crunch and added nutrition.

I don’t know about you, but I can’t get enough pesto sauce these days!  I’m thinking you may have noticed?  I’ve posted a flurry of pesto recipes in the past few months including the following:

Pesto is the ultimate sauce and condiment in my opinion, and this easy pesto quinoa salad is one of my favorite things to make right now.

close up of roasted vegetables for pesto quinoa bowls

Ingredients for pesto quinoa bowls

These bowls come together with minimal ingredients, and each component may be made in advance to make meal prep go even more quickly.

Here’s what you’ll need:

  • Eggplant
  • Zucchini
  • Bell peppers
  • Olive oil
  • Quinoa
  • Pesto sauce

For this recipe, I used my Spinach Walnut Pesto recipe.  I subbed half of the spinach with basil from my garden, and it’s one of the best pesto sauces I’ve made.  I highly encourage you to try it!

How to make pesto quinoa bowls

roasted vegetables process collage

  • Roast the vegetables first as they take the longest to cook.  Place in an even layer on a large rimmed baking sheet, then toss with olive oil, salt and pepper, to taste.  Roast for 30-40 minutes or until they’re tender.
  • Cook the quinoa according to package instructions and drain well.
  • Prepare the pesto sauce while everything is cooking.  
  • Place the vegetables and quinoa in a large bowl and toss gently with the desired amount of pesto sauce.
  • Serve topped with toasted walnuts and enjoy!

Recipe tips and substitutions

  • Customize these bowls by incorporating your favorite roasted vegetables!
  • Omit the parmesan cheese to make these bowls dairy-free and vegan.
  • These bowls are great for meal prep! Simply portion into containers and refrigerate for up to 5 days.

angled overhead shot of pesto quinoa bowls with roasted vegetables

See all of my Vegetarian Recipes for more meal ideas.

More pesto recipes:

Pesto chicken salad

Pesto pizza

Pesto spaghetti squash

Pesto tortellini

Pesto zoodles

Roasted Vegetable Pesto Quinoa Bowls

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Roasted Vegetable Pesto Quinoa Bowls is pesto quinoa tossed with roasted vegetables.  They're a hearty vegetarian meal prep recipe!

Roasted Vegetable Pesto Quinoa Bowls

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium eggplant, cut into 1" cubes
  • 2 medium zucchini, cut into 1" cubes
  • 1 red bell pepper, seeded and cut into 1" pieces
  • 1 yellow bell pepper, seeded and cut into 1" pieces
  • 1/2 cup dry quinoa, rinsed and cooked according to package instructions and drain well
  • 1 batch Spinach Walnut Pesto
  • 1/2 cup toasted walnuts, for serving

Instructions

  1. Preheat the oven to 400 degrees. Toss the vegetables with the olive oil and salt and pepper to taste on a large rimmed baking sheet until well coated. Spread into an even layer and bake for 30-40 minutes or until tender.
  2. When the vegetables are done, place in a large bowl with the quinoa. Toss with the desired amount of pesto sauce -- you may not need it all.
  3. Serve the bowls topped with the toasted walnuts and enjoy!

Notes

  • I used half spinach and half basil for my pesto sauce, but any type of pesto will do! See my post How to Make Pesto Sauce for more variations.
  • Customize these bowls by roasting your favorite vegetables!
  • Omit the parmesan cheese to make these bowls dairy-free and vegan.
  • These bowls are great for meal prep! Simply portion into containers and refrigerate for up to 5 days.

Recommended Products

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 319 Total Fat: 18g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 0mg Sodium: 39mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 9g Sugar: 9g Sugar Alcohols: 0g Protein: 9g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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