Roasted Winter Vegetable and Pesto Quinoa Bowl

Roasted Winter Vegetable and Pesto Quinoa Bowl has a plethora of healthy vegetables. This recipe is a bright, healthy, and full-of-flavor low-carb meal!

Skip your usual toast and fill up on healthy proteins and whole grains.

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Roasted Winter Vegetable and Pesto Quinoa Bowl

The concept is simple, fill a bowl with healthy quinoa. Next layer roasted veggies of your choice. Next, top with a fried egg and a spoon full of prepared pesto. Or, homemade pesto if you have it. Sometimes, I squirt Sriracha over everything when I’m feeling a little sassy.

Remember in season veggies taste better, are cheaper, and usually, retain more nutrients than produce that has been picked green and shipped to your market. I used cauliflower and Brussel sprouts grown organically and local. This recipe is highly adaptable to any vegetable.

Roasted Winter Vegetable and Pesto Quinoa Bowl would be great for breakfast, lunch, or a lighter dinner. Additionally, they make great use of leftovers.

Hearty and flavorful, a bowl of roasted veggies and quinoa is full of goodness. Along with being healthy, wholesome, and nutritionally complete!

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What is Quinoa?

Quinoa is a plant. The part we eat is the seed — it’s not a grain. It grows from a plant in the goosefoot family, which also produces edibles such as chard and spinach.

Quinoa a complete protein. This means it contains all nine of the essential amino acids which cannot be made by the body and therefore must come from food. Quinoa is also naturally gluten-free.

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Roasted Winter Vegetable and Pesto Quinoa Bowl

Roasted Winter Vegetable and Pesto Quinoa Bowl has a plethora of healthy vegetables. This recipe is a bright, healthy, and full-of-flavor low-carb meal!

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Breakfast, lunch

Cuisine: American/Southern, Healthy

Keyword: eggs, quinoa, vegetables

Servings: 1 serving

Calories: 752kcal

Author: Paula at CallMePMc.com

Ingredients

• 1/2 cup quinoa rinsed
• 2 cup  cauliflower
• 2 cup Brussel sprouts
• 4 tablespoons prepared pesto
• 1 large egg
• salt and pepper to taste
• Parsley optional

Instructions

• Cook quinoa according to package directions
• Roast cauliflower and brussel sprouts in oven 25 to 30 minutes. The smaller pieces you cut the vegetables into the less time it will take to roast them.   
• Fry egg. For Over-Easy, heat 2 tsp. butter in nonstick skillet over medium-high heat until hot. Break egg into a cup then slid it into pan. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard or until they reach the desired doneness.
• Build bowl. Layer quinoa, cauliflower, brussel sprouts, and pesta in bowl. Top with fried egg. Season with salt, pepper, and pasley.
• Add Sriracha sauce for flavor and heat, if desired.
• Enjoy.

Tried this recipe? I'd love to hear from you. Comment below or mention & tag me on InstagramMention @Paula_callmepmc or tag #callmepmc!

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 752kcal | Carbohydrates: 85g | Protein: 32g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 216mg | Sodium: 750mg | Potassium: 1839mg | Fiber: 18g | Sugar: 10g | Vitamin A: 2843IU | Vitamin C: 246mg | Calcium: 286mg | Iron: 9mg

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