This Vegan Roasted Vegetable & Crispy Chickpea Pesto Quinoa Bowl is a healthy recipe that is full of flavor. Fluffy quinoa gets coated in a homemade vegan pesto sauce and paired perfectly with Italian seasoned crispy chickpeas, along with a variety of roasted vegetables. It’s super delicious, very versatile, and meal prep approved!

Vegan Roasted Vegetable & Crispy Chickpea Pesto Quinoa Bowl recipe with a fork in it, sitting on a cutting board.

If you’re looking to jazz up your quinoa, look no further than this Vegan Roasted Vegetable & Crispy Chickpea Pesto Quinoa Bowl recipe! It’s amazing to say the least and will be hit.

What makes this recipe stand out from the rest, is that we’re incorporating a homemade vegan pesto sauce. Don’t worry it’s very easy to make and tastes like the real deal.

Not only is this vegan pesto quinoa bowl recipe super tasty, but it’s extremely versatile. Meaning you can pair with your favorites. Personally, I find the Italian seasoned crispy chickpeas and a variety of roasted vegetables to be the perfect match, but it’s truly up to you!

Delicious, flavorful, versatile, meal prep friendly, and so much more. I can’t wait for you to dig into this healthy vegan dinner!

Why You’ll Love This Healthy Vegan Quinoa Bowl Recipe

Full of Flavor & Loaded with Nutrition: Thanks to the fiber-filled chickpeas, nutrient-rich vegetables, protein-rich quinoa, and the vegan pesto, this healthy vegan dinner recipe is packed with flavor.
Perfect Healthy Vegan Dinner Recipe: With the addition of homemade vegan pesto, this recipe is extraordinary.
Great for Meal Prep: This Vegan Roasted Vegetable & Crispy Chickpea Pesto Quinoa Bowl stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Vegan Pesto Quinoa Bowl recipe with roasted vegetables with a fork in it, sitting on a cutting board.

Ingredients

Organic Vegetables: Use whatever you have! I used a garnet sweet potato, asparagus, red onion, mushrooms, cauliflower florets, and red bell pepper!
Organic Chickpeas: These bad boys get roasted to perfection to take this vegan quinoa bowl to the next level. Plus, chickpeas are loaded with protein and are a great source of fiber.
Organic White Quinoa: You can use any color that you have on hand – white, red, or multi-color quinoa all work for this recipe.
Organic Pesto: Hence the name. My vegan pesto recipe is so simple to make and adds so much flavor. Don’t leave it out!
Organic Seasonings: Italian seasoning, sea salt, and black pepper.

How To Make

Crispy Chickpeas & Potatoes. Preheat the oven to 425 degrees F. Add the chickpeas on a lined baking sheet and toss with the seasonings and avocado oil. On a separate lined baking sheet, combine the diced potatoes & seasoning with the half of the avocado oil. Toss well to evenly coat. Transfer both the oven and roast for 25 – 30 minutes, flipping halfway.
Add the Vegetables. At 15 minutes, halfway point, add the asparagus, onions, mushrooms, cauliflower florets, and bell peppers, to the potatoes. Bake for the final 10 – 15 minutes.
Quinoa. Prepare quinoa as instructed from the package. Once quinoa is cooked, pour the pesto into the pot and combine.
Vegan Pesto. To a food processor or a small high-speed blender, add the pesto ingredients and process until smooth, or leave a few chunks, if desired.
Serve. Divide the pesto quinoa, roasted vegetables, and crispy chickpeas between bowls. Enjoy!

Tips for Making this Vegan Quinoa Bowl Perfectly

Organic Vegetables: Feel free to incorporate whatever veggies you have.
Organic Herbs: Be sure to use fresh basil for optimal flavor.
Organic Quinoa: Use your favorite type. If you’re looking for an alternative to quinoa, I would recommend cooked cauliflower rice.

Storing & Reheating

As mentioned above, this healthy vegan quinoa bowl recipe is perfect for leftovers & meal prep! Just be sure to let the ingredients cool completely before transferring to an air-tight glass container.

Fridge Storage. Transfer ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy.

Reheating. Enjoy cold or hot. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas, vegetables, and pesto quinoa, to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through.

Healthy Vegan Quinoa Bowl recipe with chickpeas, roasted vegetables, and pesto, with a fork in it, sitting on a cutting board.

More Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Vegan Roasted Vegetable & Crispy Chickpea Pesto Quinoa 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: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

CRISPY CHICKPEAS

1 (15-oz) can chickpeas, drained
1 tbsp avocado oil
½ tsp garlic powder
1 tsp Italian seasoning
Sea salt & black pepper, to taste

VEGETABLES

1 large sweet potato, chopped
2 cups asparagus, cut in thirds
1 red onion, quarted
1 cup baby-bella mushrooms, sliced
1 cup cauliflower florets
1 red bell pepper, chopped
1 tbsp avocado oil
Sea salt & black pepper, to taste

QUINOA

½ cup dry quinoa

VEGAN PESTO

2 cups packed basil
2 garlic cloves
½ cup pine nuts
2 tbsp fresh lemon juice
¼ cup nutritional yeast
3 tbsp extra-virgin olive oil
¼ cup filtered water
Sea salt & black pepper, to taste

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Instructions

Crispy Chickpeas & Potatoes. Preheat the oven to 425 degrees F. Add the chickpeas on a lined baking sheet and toss with the seasonings and avocado oil. On a separate lined baking sheet, combine the diced potatoes & seasoning with the half of the avocado oil. Toss well to evenly coat. Transfer both the oven and roast for 25 – 30 minutes, flipping halfway.
Add the Vegetables. At 15 minutes, halfway point, add the asparagus, onions, mushrooms, cauliflower florets, and bell peppers, to the potatoes. Bake for the final 10 – 15 minutes.
Quinoa. Prepare quinoa as instructed from the package. Once quinoa is cooked, pour the pesto into the pot and combine.
Vegan Pesto. To a food processor or a small high-speed blender, add the pesto ingredients and process until smooth, or leave a few chunks, if desired.
Serve. Divide the pesto quinoa, roasted vegetables, and crispy chickpeas between bowls. Enjoy!

Notes

Organic Vegetables: Feel free to incorporate whatever veggies you have.

Organic Herbs: Be sure to use fresh basil for optimal flavor.

Organic Quinoa: Use your favorite type. If you’re looking for an alternative to quinoa, I would recommend cooked cauliflower rice.

Storing & Reheating: Transfer ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy. Enjoy cold or hot. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas, vegetables, and pesto quinoa, to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through.