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Roasted vegetable pesto bowl 1

Roasted Vegetable Pesto Bowl

This vibrant, nutrient-dense roasted vegetable pesto bowl combines caramelized vegetables, protein-rich grains, and aromatic homemade pesto to create a meal that's as satisfying as it is nourishing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 bowls
Calories 480 kcal

Equipment

  • Baking Sheet
  • Food Processor
  • Parchment Paper

Ingredients
  

For the roasted vegetables

  • 1 medium zucchini diced into 1-inch pieces
  • 1 red bell pepper seeded and chopped
  • 1 yellow bell pepper seeded and chopped
  • 1 small eggplant diced into 1-inch pieces
  • 1 red onion chopped into chunks
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste

For the pesto

  • 2 cups fresh basil leaves packed
  • 1/3 cup pine nuts substitute with walnuts or sunflower seeds for a budget-friendly option
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil
  • 1/3 cup freshly grated Parmesan cheese substitute with nutritional yeast for vegan option
  • salt and pepper to taste

For the bowl base

  • 2 cups cooked quinoa or farro or your preferred grain
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • 1/4 cup crumbled feta cheese optional
  • fresh lemon juice for drizzling
  • microgreens or fresh herbs for garnish

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  • In a large bowl, toss the zucchini, bell peppers, eggplant, and red onion with olive oil, minced garlic, dried oregano, smoked paprika, salt, and pepper until evenly coated.
  • Spread the seasoned vegetables in a single layer on your prepared baking sheet. Avoid overcrowding. If needed, use two baking sheets.
  • Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and have caramelized edges.
  • While the vegetables are roasting, make your pesto. In a food processor, combine the basil, pine nuts, and garlic. Pulse until coarsely chopped.
  • With the processor running, slowly add the olive oil in a steady stream until smooth. Add the Parmesan cheese, salt, and pepper, and pulse briefly to combine.
  • If you haven't already prepared your grain, cook quinoa or farro according to package instructions.
  • Divide the cooked grain among four bowls. Top with the roasted vegetables, cherry tomatoes, and sliced avocado.
  • Drizzle with 1-2 tablespoons of the fresh pesto and a squeeze of lemon juice. Sprinkle with feta cheese if using, and garnish with microgreens or fresh herbs.

Notes

Cut your vegetables into similar-sized pieces to ensure even roasting. For meal prep, you can chop the vegetables up to 2 days in advance and store in the refrigerator.
For a brighter flavor, add the zest of one lemon to your pesto.
Store leftover pesto with a thin layer of olive oil on top to prevent oxidation.
This dish is highly customizable - try different seasonal vegetables or grains based on what you have available.

Nutrition

Calories: 480kcalCarbohydrates: 42gProtein: 12gFat: 30gSaturated Fat: 5gCholesterol: 10mgSodium: 320mgPotassium: 680mgFiber: 9gSugar: 6gVitamin A: 35IUVitamin C: 120mgCalcium: 15mgIron: 20mg
Keyword Vegetable Bowl, Pesto, Roasted Vegetables, Grain Bowl, Healthy Meal
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