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.