Last Updated on June 9, 2025 by Christin Gillespie

This Pesto Roasted Vegetable & White Bean Nourish Bowl is a delicious vegan recipe that is created with healthy ingredients. It’s flavor-packed, filling, & will for sure become a weeknight staple!

Pesto Roasted Vegetable & White Bean Nourish Bowl with zucchini, yellow baby potatoes, cherry tomatoes, red onion, baby Bella mushrooms, and fresh greens with a fork in it sitting on a white marble counter.

The perfect plant-based meal. This Pesto Roasted Vegetable & White Bean Nourish Bowl is truly craveable.

It goes without saying, but the homemade pesto is what takes this vegan recipe from average to extraordinary. The pesto is super tasty & it’s even easier to whip up. While the vegetables get roasted to perfection, it provides the perfect amount of time to prepare the homemade vegan pesto.

So if you’re looking for another excuse to make some pesto, look no further!

Why You’ll Love This Pesto Nourish Bowl Recipe

Full of Flavor & Loaded with Nutrition: A healthy bowl that’s created with vibrant vegetables, protein-packed white beans, & an irresistible vegan pesto.
Quick & Easy: It’s a yummy meal that is straightforward to make & it comes together in about 30 minutes.
Great for Meal Prep: This Pesto Roasted Vegetable & White Bean Nourish Bowl stores well in the fridge, making it the perfect recipe to prepare in advance for healthy dinners throughout the week.

Pesto Roasted Vegetable with zucchini, yellow baby potatoes, cherry tomatoes, red onion, and baby Bella mushrooms, on a sheet pan.

Ingredients

Organic White Beans: White beans are loaded with fiber & plant-based protein. Any type of white bean works well too. Great northern, cannellini, or navy beans.
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 Zucchini: If you don’t have a zucchini, feel free to use a yellow squash.
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, rather than 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

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, & warmed white beans between bowls. Pair with the pesto & enjoy!

Pesto Roasted Vegetable Recipe with zucchini, yellow baby potatoes, cherry tomatoes, red onion, and baby Bella mushrooms, on a sheet pan.

Tips for Making this Pesto Nourish Bowl Recipe Perfectly

Organic Beans: Great northern, cannellini, or navy beans will work.
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 & White Bean 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 & white beans 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.

More Healthy Vegan Nourish Bowl Recipes You’ll Love

Vegan Pesto Roasted Vegetable & White Bean Nourish Bowl with zucchini, yellow baby potatoes, cherry tomatoes, red onion, baby Bella mushrooms, and fresh greens with a fork in it sitting on a white marble counter.

If you make this Pesto Roasted Vegetable & White Bean 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 & White Bean 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

Print Recipe

Description

This Pesto Roasted Vegetable & White Bean Nourish Bowl is a delicious vegan recipe that is created with healthy ingredients. It’s flavor-packed, filling, & will for sure become a weeknight staple!

Ingredients

Scale

Always opt for organic ingredients.

SHEET PAN

2 cups baby potatoes, quartered
1 red onion, quartered
1 cup mushrooms, halved or chopped
1 cup cherry tomatoes, halved
1 large zucchini, cut into moons
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

1 (15-oz) can white beans
Fresh greens of choice

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Instructions

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, & warmed white beans between bowls. Pair with the pesto & enjoy!

Notes

Organic Beans: Great northern, cannellini, or navy beans will work.

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 & white beans 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.