Go Back
–+ servings
Roasted Veggie Bowl

Roasted Veggie Bowl

This delicious Roasted Veggie Bowl is filled with bright, sunny flavors, and it's so easy to make!
Prep Time10 minutes
Cook Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 590kcal
Author: Ginnie

Ingredients

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
  • salt
  • pepper

For Quinoa:

  • 1 cup quinoa
  • 2 cups vegetable broth

For Pesto:

  • 1 clove garlic, peeled
  • ¼ cup chopped walnuts
  • 1 cup basil leaves, chopped
  • 1 cup Italian parsley leaves
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • 3 tablespoons Greek yogurt

For Serving:

Instructions

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.

Prepare Quinoa:

  • 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.

Prepare Pesto:

  • 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.

Assemble Bowls:

  • Divide quinoa between 4 bowls; top with roasted veggies. Add ¼ cup hummus to each bowl, then drizzle with pesto to taste.
  • Serve immediately (or store in an airtight container). Enjoy!

Nutrition

Calories: 590kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!