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.