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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!
Course Breakfast, lunch
Cuisine American/Southern, Healthy
Keyword eggs, quinoa, vegetables
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 serving
Calories 752kcal
Author Paula at CallMePMc.com


  • 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


  • 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.


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.


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