Roasted Vegetable Quinoa Bowls are tender, caramelized roasted veggies with fluffy quinoa and homemade pesto sauce! It’s a healthy, flavorful meatless meal!

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. 🙂

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

They’re 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

Recipe ingredients

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 this recipe

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 notes

  • 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

More pesto recipes:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Roasted vegetable pesto quinoa bowl in bowl with basil

Roasted Vegetable Quinoa Bowls

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 0 minutes
Total Time: 45 minutes
Roasted Vegetable Quinoa Bowls are tender, caramelized roasted veggies with fluffy quinoa and homemade pesto sauce! It's a healthy, flavorful meatless meal!
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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 

  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1g, Calories: 319kcal, Carbohydrates: 36g, Protein: 9g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 15g, Sodium: 39mg, Fiber: 9g, Sugar: 9g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Vegetarian
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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