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5 from 1 vote

Roasted Veggie and Quinoa Pesto Bowls

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 440kcal


  • 1 cup quinoa uncooked, prepared to package directions
  • 1 potato
  • 2 cups eggplant chopped
  • 2 cups asparagus chopped
  • 1 cup carrots chopped
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper to taste


  • 1/2 cup Lightened Up Basil Walnut Pesto or sub store bought pesto
  • Protein of choice poached egg, left over chicken or fish, etc.
  • 4 tablespoons walnuts chopped, optional---adds great texture!
  • Lemon juice, sea salt and freshly ground pepper to taste - optional


  • Prepare Quinoa to package directions.
  • Preheat oven to 400 degrees fahrenheit.
  • Chop potatoes, carrots, eggplant and asparagus in small pieces.
  • Add vegetables to a roasting pan, and coat with olive oil and season with salt and pepper. Bake for 20 minutes.
  • In a bowl, layer quinoa, roasted vegetables, and protein of choice (optional), and drizzle with plenty of pesto.
  • To add more flavor (optional), toss quinoa with lemon juice, salt and pepper before adding to bowls.


Calories: 440kcal | Carbohydrates: 46g | Protein: 13g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 322mg | Potassium: 835mg | Fiber: 9g | Sugar: 5g | Vitamin A: 6477IU | Vitamin C: 13mg | Calcium: 126mg | Iron: 6mg