Roasted Winter Vegetable and Pesto Quinoa Bowl
This post may contain affiliate links that won’t change your price but will share some commission.
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.
To stay current on what’s going on in my kitchen, you can follow me on
Pinterest, Facebook, Twitter, Instagram
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!
You may also like these recipes
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.
Roasted Winter Vegetable and Pesto Quinoa Bowl
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxIngredients
- 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.
Notes
Nutrition
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.
I LOVE bowl meals topped with an egg! Pretty, delicious, and healthy!