Treat yourself to this delicious Roasted Veggie Bowl tonight … it’s packed with yummy flavors and so easy to make!
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You guys … I can’t believe that February is almost half over, and I haven’t shared anything new and exciting!
At first, it was because we had visitors. Then, I got sick. And after spending a big chunk of December and January sick, I was kind of over it. You now?
So here we are. I’m finally getting my motivation back and breaking out of my slump. And I can’t let another day go by though without sharing this amazing Roasted Veggie Bowl!
If this winter has got you down, too, let this mouthwatering bowl cheer you up! The flavors are so fresh and bright … perfect for getting you through these cold winter days, although you’ll definitely want to enjoy it year round!
I don’t know what it is, but there’s just something about food in a bowl that tastes better. Do you know what I mean?
Whether they’re called Buddha bowls, power bowls, quinoa bowls, or something else, when I see one on a menu, I’m all in!
And when it comes to crave-worthy bowl food, this tasty Roasted Vegetable Bowl is at the top of my favorites list. It’s packed with veggies, the hummus and quinoa add protein, and the creamy pesto is out-of-this-world delicious.
These are exactly the kind of crave-worthy flavors that are perfect for dull winter days (or any day)!
The simple, healthy ingredients are the best thing about this yummy bowl! Here’s what you’ll need:
- Creamy Pesto
Recipe Tips and Substitutions
This recipe is really flexible, so you have a few options if you’d like to change things up a bit:
- I used quinoa as the base here, but you could use another grain, rice, or even greens / lettuce.
- Veggies! I roasted sweet potatoes, yellow peppers, and grape tomatoes, which taste amazing together. Most vegetables would be great though, and leftovers are okay, too. If you do use another veggie, check out my post on How to Roast Vegetables for cooking times.
- This recipe works with any kind of hummus, including store bought (I like Sabra hummus). I used my Sun Dried Tomato Hummus though, and the flavors complement the pesto and roasted tomatoes in this bowl perfectly.
- Don’t want to use hummus? Sub in chickpeas, roasted or baked tofu, or your favorite protein.
- I’m partial to the easy Creamy Pesto Sauce that I created for this bowl, but you could use store bought pesto or another sauce or dressing if you prefer.
- Vegan? This dish is vegan-friendly! Just skip the yogurt in the pesto OR replace it with your fave dairy free yogurt.
How to Make a Roasted Veggie Bowl
Although this veggie quinoa bowl has a few components, it’s simple to make.
I’m breaking down this recipe step-by-step below, but to stay organized, you’ll want to work in this order:
- Prepare and roast the vegetables.
- While the veggies are roasting, start the quinoa.
- Once you’ve started the quinoa, make the hummus.
- When the hummus is done, make the pesto.
- Assemble the bowl.
By the way, this Roasted Veggie Bowl is perfect for meal prep! So make everything on a Sunday, then enjoy it all week … or just eat it all in one day. You know, whatever makes you happy!
And you can even build this bowl with leftover veggies, hummus, and quinoa. Feel free to get a little creative here.
Roasting the Vegetables
I used a combination of sweet potatoes, yellow peppers, and grape tomatoes for this recipe. The fresh flavors truly pop, and really complement the tomato-basil vibe that the hummus and pesto have going on.
Roasted vegetables need room to cook properly, so you’ll want to use two baking sheets: one for the yellow pepper and grape tomatoes, and the other for spiralized sweet potatoes (these Circulon baking sheets are my fave). Toss the veggies with extra virgin olive oil, salt, and pepper, then roast for about half an hour (flipping midway through).
I’ve been looking for more ways to use my spiralizer, and I love how the sweet potatoes turned out in this recipe … so delish and perfectly cooked! I used the 6MM blade on my machine.
Don’t have a spiralizer? Simply cut the potato into matchsticks or cubes instead. Cubes may take longer to cook, so take that into consideration.
This recipe works with most veggies, so use what you have on hand! Different vegetables may take more (or less) time to cook though … check out my guide on How to Roast Vegetables for timing tips (and lots of other helpful info).
Making the Creamy Pesto
Once the veggies are in the oven, start the quinoa. Check out my tips for How to Cook Quinoa if you need help (or are looking for more quinoa recipes).
While the quinoa cooks, you’ll work on the pesto. This recipe uses a creamy pesto sauce that is truly delectable … it really pulls all the flavors of this bowl together! Best of all? It’s so simple to make.
A good food processor makes preparing this pesto a snap. Begin by pulsing together garlic and walnuts until minced. Add basil, parsley, extra virgin olive oil, and salt to that, then puree until smooth.
The last ingredient, and the one that makes this pesto creamy, is a little Greek yogurt. I love the pretty, light green color the yogurt gives this pesto, and it tastes great, too. If you’re vegan, simply skip the yogurt OR use your fave dairy free yogurt.
Prepping the Hummus
I love adding hummus to my quinoa bowls. It adds a little moisture and tons of flavor. Canned chickpeas are a great substitute for hummus though, or you could add you fave protein instead.
For this recipe, I used my Sun Dried Tomato Hummus. With it’s sunny tomato-basil flavor, it really is perfect for this dish. Any kind would work though, so choose your fave … I’ve rounded up all my hummus recipes here!
Store bought hummus also works, of course. Sabra is my favorite brand that you can find in most stores.
Building Your Bowl
Okay, you’ve prepped all the ingredients, so let’s build that bowl!
Start by adding the quinoa on the bottom. Then, top it with your roasted veggies, hummus, and pesto.
I like to give each ingredient it’s own little section, and I used my silicone bulb to add the cute zig-zag of pesto. But this bowl tastes just as delish if you pile everything in there … no need for perfection!
Meal Prep Tip: this pesto is thick, and it tends to firm up when it’s chilled. So if you’re making these bowls ahead of time, you may want to drizzle the pesto over the whole bowl.
Are you ready to dig in?
I loved this bowl so much, and I know you will, too. The wonderful, sunny flavors are the best.
Give this recipe a try tonight, then let me know what you think!
More Bowl Recipes
If you enjoyed this yummy recipe, here are some other vegetarian bowl recipes you’ll like:
- Banh Mi Bowl with Peanut Sauce
- Teriyaki Tofu Bowl
- Vegetarian Bibimbap
- Mediterranean Quinoa Bowl
- Kale Quinoa Salad with Roasted Sweet Potatoes
Roasted Veggie Bowl
For Roasted Vegetables:
- 2 medium sweet potatoes, peeled
- 1 large yellow pepper, chopped
- 10 ounces grape tomatoes (about 2 cups)
- 2 tablespoon extra virgin olive oil, divided
- 1 cup quinoa
- 2 cups vegetable broth
- 1 clove garlic, peeled
- 1/4 cup chopped walnuts
- 1 cup basil leaves, chopped
- 1 cup Italian parsley leaves
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 3 tablespoons Greek yogurt
- 1 cup Sun Dried Tomato Hummus
Prepare Roasted Vegetables:
- Preheat oven to 425 degrees.
- Spiralize sweet potatoes (I used the 6MM blade on my machine), then place on a baking sheet. Drizzle with 1 tablespoon olive oil, plus salt and pepper to taste; mix well.
- On a separate baking sheet, combine yellow pepper and grape tomatoes. Drizzle with 1 tablespoon olive oil, plus salt and pepper to taste; mix well.
- Place baking sheets in oven. Roast veggies for 15 minutes, then flip. Continue cooking until everything is tender and veggies are starting to brown (about 15 minutes). Set aside.
- While vegetables are roasting, combine quinoa and broth in a heavy pot.
- Bring to a boil, then reduce heat to low and cover pot. Cook for 15 minutes, or until quinoa is tender and broth is absorbed. Set aside.
- While veggies and quinoa are cooking, combine garlic and walnuts in a food processor. Process until finely chopped.
- Add basil, parley, olive oil, and salt to garlic mixture. Process until smooth.
- Pulse in yogurt. Adjust seasoning to taste with additional salt, if desired.
- Divide quinoa between 4 bowls; top with roasted veggies. Add 1/4 cup hummus to each bowl, then drizzle with pesto to taste.
- Serve immediately (or store in an airtight container). Enjoy!
Are you a big fan of bowl meals, too?