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Roasted vegetable pesto quinoa bowl in bowl with basil

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!

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  • 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


  • 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!


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!