The aroma of roasted sweet potatoes and fresh basil can brighten any kitchen. I remember the first time I made a quinoa bowl. It was a hectic weeknight, and I needed something quick yet nourishing. As I chopped the veggies and tossed them in olive oil, I felt an instant wave of comfort wash over me. This Pesto Quinoa Bowl with Broccoli and Sweet Potato matters because it brings together flavors that feel both wholesome and hearty. We’ve combined earthy, sweet, and vibrant ingredients into a single dish, making it perfect for anyone craving balance in their meal. What’s special about this recipe is that it’s as enjoyable to prepare as it is to eat, blending convenience with nutrition in a delightful way.
why make this recipe
This Pesto Quinoa Bowl is ideal for busy weeknights or leisurely weekends. You can pack it with nutrients and load it with flavors. The combination of quinoa, sweet potatoes, and broccoli offers a great balance of carbohydrates, protein, and healthy fats. Plus, the homemade vegan pesto gives it a fresh and zesty twist. It’s a simple dish that satisfies hunger and keeps you energized throughout the day.
how to make Pesto Quinoa Bowl With Broccoli & Sweet Potato
Ingredients
- 1/3 cup dry quinoa (or 1 cup cooked)
- 2/3 cup water
- 1 med-large sweet potato
- 1 crown broccoli
- 2 Tbsp extra virgin olive oil (to toss veggies)
- 2 large eggs
- Approx. 2 cups baby spinach
- 1/4 cup raw pecans
- Salt + pepper, to taste
- 2 cups fresh basil
- 2 cloves garlic
- 1/4 cup hemp seeds
- 1/3 cup nutritional yeast
- 1/3 cup extra virgin olive oil
- Salt + pepper, to taste
Directions
- Preheat the oven to 350°F and line a large baking sheet for the veggies.
- Cook quinoa: Rinse dry quinoa in a sieve, then add rinsed quinoa and water to a saucepan with lid. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 15 minutes, or until all water has been absorbed. Remove from heat and set aside, keeping the lid on to allow quinoa to steam and fluff up.
- While the quinoa cooks, prepare the broccoli and sweet potatoes. Chop the broccoli into florets and chop the sweet potatoes into small 1-inch cubes. Toss the veggies in olive oil, salt, and pepper before spreading them on the lined baking sheet. Bake for 30 minutes, until tender and slightly browned.
- Meanwhile, hard boil the eggs. Place eggs in a saucepan and cover with water. Bring the water to a boil, then cover and remove from heat. Set your timer for 12 minutes, then drain and place in cold water to stop the cooking process.
- Prepare the vegan hemp seed pesto. Add all pesto ingredients to a food processor and blend until well-combined.
- Once everything is ready, assemble the grain bowls by dividing ingredients evenly. Start with a base of baby spinach, add quinoa, roasted veggies, the hard-boiled egg, pecans, and top with pesto and additional salt + pepper if desired. Mix everything together to distribute the pesto!
how to serve Pesto Quinoa Bowl With Broccoli & Sweet Potato
You can serve this bowl warm or at room temperature. It’s delicious on its own but can also be paired with your favorite protein for added nourishment, like grilled chicken or chickpeas for a vegetarian option.
how to store Pesto Quinoa Bowl With Broccoli & Sweet Potato
Store leftovers in an airtight container in the fridge for up to three days. If you add the pesto before storing, it might become soggy, so consider keeping it separate until you are ready to eat.
tips to make Pesto Quinoa Bowl With Broccoli & Sweet Potato
- If you’re short on time, you can use pre-cooked or frozen quinoa.
- Feel free to add any seasonal vegetables you have on hand.
- Adjust the spices in the pesto to suit your taste. Add nuts or seeds for extra crunch if desired.
variation
You can make this bowl vegan by omitting the eggs and adding avocado for creaminess. Swapping sweet potatoes for butternut squash or even using leafy greens like kale in place of spinach can also provide different flavors and textures.
FAQs
- Can I use another type of grain instead of quinoa? Yes, you can substitute quinoa with brown rice, farro, or even couscous.
- Is the pesto suitable for nut allergies? Yes, you can replace the nuts with sunflower seeds or omit them altogether for a nut-free version.
- Can I meal prep this dish? Absolutely! It holds up well in the fridge, making it perfect for meal prep. Just assemble your bowls and store them separately until ready to eat.
Pesto Quinoa Bowl with Broccoli and Sweet Potato
Ingredients
Method
- Preheat the oven to 350°F and line a large baking sheet for the veggies.
- Rinse the dry quinoa in a sieve, then add the rinsed quinoa and water to a saucepan with a lid. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 15 minutes, or until all water has been absorbed.
- While the quinoa cooks, chop the broccoli into florets and the sweet potatoes into small 1-inch cubes.
- Toss the chopped vegetables in olive oil, salt, and pepper, then spread them on the lined baking sheet. Bake for 30 minutes, until tender and slightly browned.
- Meanwhile, hard-boil the eggs by placing them in a saucepan and covering with water. Bring the water to a boil, then cover and remove from heat. Set your timer for 12 minutes, then drain and place in cold water to stop the cooking process.
- Add all pesto ingredients to a food processor and blend until well-combined.
- Assemble the grain bowls by dividing the ingredients evenly. Start with a base of baby spinach, add quinoa, roasted veggies, the hard-boiled egg, pecans, and top with pesto.
- Mix everything together to distribute the pesto, adding additional salt and pepper if desired.
