This Pesto Roasted Vegetable & Quinoa Nourish Bowl is a colorful recipe that is made with healthy vegan ingredients. It’s the perfect weeknight dinner that can be saved for meal prep!

Pesto Roasted Vegetable & Quinoa Nourish Bowl with a fork in it, including fresh greens, broccoli florets, yellow baby potatoes, cherry tomatoes, red onion, and baby Bella mushrooms, on a white marble counter.

Without a doubt, this Pesto Roasted Vegetable & Quinoa Nourish Bowl will be a weekly go-to. It’s not only created with healthy vegan ingredients, but it’s pretty easy to make & full of flavor at every bite.

What takes this nourish bowl to the next level is the homemade pesto. It’s nutty, herby, & even a little cheesy. The most extraordinary nourish bowl pairing, if you’re asking me.

Ready in about 30 minutes, great for meal prep, & completely customizable. This vegan nourish bowl is bound to be a favorite!

Why You’ll Love This Pesto Nourish Bowl Recipe

Packed with Nutrition: As the title implies, this healthy bowl is created with wholesome ingredients to fuel your body.
Simple & Easy: It’s a tasty meal that is simple to make & it comes together in about 30 minutes.
Great for Meal Prep: This Pesto Roasted Vegetable & Quinoa Nourish Bowl stores well in the fridge, making it the perfect recipe to prepare in advance for healthy dinners throughout the week.

Vegan Pesto Roasted Vegetable & Quinoa Nourish Bowl with a fork in it, including fresh greens, broccoli florets, yellow baby potatoes, cherry tomatoes, red onion, and baby Bella mushrooms, on a white marble counter.

Ingredients

Organic Quinoa: To provide this bowl with a nutty flavor, along with protein & fiber. You can use any color that you have on hand—white, red, or multi-color.
Organic Greens: Spinach, arugula, kale, or any greens that you have on hand will pair deliciously!
Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition to this sheet pan.
Organic Red Onion: Any color will do.
Organic Baby Bella Mushrooms: For some extra heartiness & nutrition.
Organic Cherry Tomatoes: If you don’t have cherry tomatoes, grape tomatoes work.
Organic Red Bell Pepper: Any color will do.
Organic Broccoli Florets: Fresh or frozen. A great substitute would be cauliflower florets.
Organic Seasonings: Organic garlic powder, sea salt & black pepper,
Organic Fresh Basil: Not only does it make the pesto green, but it truly elevates the freshness.
Organic Raw Pine Nuts: A must for any pesto! If organic raw pine nuts aren’t available, use organic raw walnuts or organic raw cashews instead.
Organic Extra-Virgin Olive Oil: Be sure to use extra-virgin olive oil for optimal flavor & health benefits.
Organic Nutritional Yeast: It adds the perfect plant-based cheesy flavor to the pesto.
Organic Lemon: Just a squeeze of fresh lemon takes the pesto to the next level!
Organic Garlic: Please use fresh garlic versus powdered. This is an ingredient that you never want to skip!
Organic Avocado Oil: This is my favorite oil to use while baking because it can withstand high temperatures.

How to Make

Quinoa. Prepare quinoa as instructed on the package.
Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped vegetables. Toss in the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
Vegan Pesto. To a food processor or a high-speed blender, add all of the pesto ingredients. Blend until smooth. If needed, add more spring water to achieve your desired pesto consistency.
Assemble. Divide the fresh greens, roasted vegetables, & cooked quinoa between bowls. Pair with the pesto & enjoy!

Pesto Roasted Vegetable Sheet Pan including broccoli florets, yellow baby potatoes, cherry tomatoes, red onion, and baby Bella mushrooms.

Tips for Making this Pesto Nourish Bowl Recipe Perfectly

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Baking: Don’t forget to toss the vegetables halfway, as this ensures even baking.
Organic Raw Pine Nuts: If organic raw pine nuts aren’t available to you, use organic raw walnuts or organic raw cashews instead.

Storing & Reheating

This Pesto Roasted Vegetable & Quinoa Nourish Bowl is the perfect healthy side dish recipe for leftovers & meal prep!

Storing. Transfer the sheet pan ingredients & pesto to separate airtight glass containers. The pesto will last up to 2 days, & the bowl ingredients will last up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the pre-roasted vegetables & quinoa to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair it with the fresh greens & pesto.

Pesto Roasted Vegetable & Quinoa Nourish Bowl Recipe with a fork in it, including fresh greens, broccoli florets, yellow baby potatoes, cherry tomatoes, red onion, and baby Bella mushrooms, on a white marble counter.

More Healthy Vegan Dinner Recipes You’ll Love

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If you make this Pesto Roasted Vegetable & Quinoa Nourish Bowl recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Pesto Roasted Vegetable & Quinoa Nourish Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: Italian
Diet: Vegan

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Description

This Pesto Roasted Vegetable & Quinoa Nourish Bowl is a colorful recipe that is made with healthy vegan ingredients. It’s the perfect weeknight dinner that can be saved for meal prep!

Ingredients

Scale

Always opt for organic ingredients.

QUINOA

1 cup dry quinoa

SHEET PAN

2 cups baby potatoes, quartered
1 red onion, quartered
1 cup baby Bella mushrooms, halved
1 cup cherry tomatoes, halved
1 red bell pepper, chopped
2 cups broccoli florets
1 tsp garlic powder
Sea salt & black pepper, to taste
1 tbsp avocado oil

VEGAN PESTO

1 cup packed basil
2 garlic cloves
¼ cup raw pine nuts
2 tbsp fresh lemon juice
2 tbsp nutritional yeast
2 tbsp extra-virgin olive oil
2 tbsp spring water, more as needed
Sea salt & black pepper, to taste

BOWL

Fresh greens of choice

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Instructions

Quinoa. Prepare quinoa as instructed on the package.
Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped vegetables. Toss in the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
Vegan Pesto. To a food processor or a high-speed blender, add all of the pesto ingredients. Blend until smooth. If needed, add more spring water to achieve your desired pesto consistency.
Assemble. Divide the fresh greens, roasted vegetables, & cooked quinoa between bowls. Pair with the pesto & enjoy!

Notes

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!

Baking: Don’t forget to toss the vegetables halfway, as this ensures even baking.

Organic Raw Pine Nuts: If organic raw pine nuts aren’t available to you, use organic raw walnuts or organic raw cashews instead.

Storing & Reheating: Transfer the sheet pan ingredients & pesto to separate airtight glass containers. The pesto will last up to 2 days, & the bowl ingredients will last up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the pre-roasted vegetables & quinoa to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair it with the fresh greens & pesto.