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This Roasted Veggie Grain Bowl is a powerhouse of plant-based nutrition packed into one vibrant, customizable meal.
What makes this recipe special is its balance of flavors and textures—roasted vegetables bring caramelized richness, the creamy kale pepita pesto adds depth and zing, while the quinoa and chickpeas round it out with hearty satisfaction.
It’s high in plant-based protein, rich in fiber, and filled with good fats from olive oil and pepitas, making it a fantastic option for anyone looking to eat clean without sacrificing taste.
With minimal prep time, this recipe is ideal for weekly meal prep, quick lunches, or healthy dinners.
The components can be made ahead and stored separately, allowing for easy, fresh assembly throughout the week.
It’s also incredibly adaptable—swap in your favorite grains, veggies, or proteins to suit your pantry or preferences.
This is everyday cooking done right: nourishing, flexible, and full of flavor.
Must-Have Tools for Perfect Results
Half Sheet Pans
Product Name: Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
These sturdy pans ensure even roasting, giving vegetables a golden, crispy edge without overcooking. A must for meal prepping multiple components at once, and a true workhorse for baking, roasting, or toasting.
High-Speed Blender
Product Name: Vitamix E310 Explorian Blender
Perfect for creating ultra-smooth sauces like the kale pepita pesto. It effortlessly blends fibrous greens and nuts into a velvety dressing and is also great for soups, smoothies, and dips.
Medium Saucepan with Lid
Product Name: All-Clad Stainless Steel 3-Quart Saucepan
Ideal for cooking fluffy, evenly steamed quinoa. The tight-fitting lid locks in moisture, and the heavy bottom prevents scorching. A staple for grains, sauces, and more.
Chef’s Knife
Product Name: Victorinox Fibrox Pro 8-Inch Chef’s Knife
Effortlessly chops hearty vegetables like parsnips and cauliflower with precision and safety. An everyday essential for slicing, dicing, and prepping all ingredients efficiently.
Parchment Paper
Product Name: Reynolds Kitchens Unbleached Parchment Paper Rolls
Keeps roasted vegetables from sticking and simplifies cleanup. It’s non-toxic, eco-friendly, and perfect for baking, roasting, and wrapping.
Roasted Veggie Grain Bowl
Equipment
- 1 × Medium Saucepan with Lid
- 2 × Half Sheet Pans
- 1 × High-Speed Blender
- 1 × Chef’s Knife
- 1 × Cutting Board
- 1 × Parchment Paper Roll
- 1 × Measuring Cups & Spoons
Ingredients
For the Grain (Yields extra for later use):
- 1 cup quinoa rinsed thoroughly
- 1¾ cups water
For the Creamy Kale Pepita Pesto (Yields extra):
- ½ cup raw pepitas or use shelled raw pistachios
- 2 small garlic cloves
- 1 cup chopped kale firmly packed
- 1 cup fresh cilantro leaves firmly packed, plus more for garnish
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon sea salt
- Black pepper freshly ground (to taste)
- ½ cup extra-virgin olive oil
- ½ cup water
- ½ teaspoon pure maple syrup or honey
For the Roasted Vegetables:
- 2 medium parsnips chopped into ½-inch pieces
- ½ head of cauliflower cut into florets
- ½ bunch broccolini
- 1½ cups Brussels sprouts halved
- Olive oil for roasting
- Sea salt and black pepper to taste
For Protein:
- 1 14-ounce can chickpeas, rinsed and drained (use ¼ cup per bowl)
Pickled Element:
- 4 tablespoons sauerkraut or to taste
Garnish:
- 2 –3 tablespoons toasted pepitas
Instructions
- Cook the Quinoa Base: In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let the quinoa sit, covered, for an additional 10 minutes. Fluff with a fork before serving.
- Blend the Green Pesto Sauce: In a high-speed blender, combine the pepitas (or pistachios), garlic, kale, cilantro, lemon juice, salt, pepper, olive oil, water, and maple syrup or honey. Blend until smooth and creamy. Adjust seasoning to taste if desired. Set aside.
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. Spread the chopped parsnips, Brussels sprouts, and cauliflower on one tray, and the broccolini on the other. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated. Roast the first tray for 20–25 minutes or until the vegetables are golden and caramelized around the edges. Roast the broccolini for 10–12 minutes, or until tender. Once cool enough to handle, chop the broccolini into bite-sized pieces.
- Assemble the Bowls: To each bowl, add a generous scoop (about ½ cup) of cooked quinoa. Top with a mix of roasted vegetables, ¼ cup chickpeas, and a spoonful of sauerkraut. Drizzle with the creamy pesto and sprinkle toasted pepitas on top. Finish with fresh cilantro and additional salt and pepper, if needed.
Notes
- Meal Prep Friendly: The quinoa, pesto, and chickpeas can be stored separately in airtight containers in the refrigerator for up to 4–5 days. Roast fresh vegetables as needed or store for up to 3 days.
- Customizable Bowl: Swap quinoa with brown rice, farro, or couscous. Use sweet potatoes, carrots, or zucchini in place of the listed vegetables.
- Make it Nut-Free: Pepitas are naturally nut-free, but always double-check the label if cooking for someone with allergies.
- Flavor Boost: Add a squeeze of lemon or a dash of hot sauce before serving for a zesty finish.
- Protein Boost: For extra protein, add grilled tofu, tempeh, or a boiled egg if not strictly vegan.
Chef’s Secrets for Roasting Success
The key to this grain bowl’s vibrant flavor lies in roasting the vegetables just right.
To get those irresistibly crisp, caramelized edges, make sure the veggies are spread out in a single layer on the baking sheets.
Crowding causes steaming, not roasting. Also, cut your vegetables into similar-sized pieces so they cook evenly—especially when working with dense root veggies like parsnips and quicker-cooking ones like broccolini.
Use high-quality extra virgin olive oil for drizzling, and don’t shy away from seasoning with sea salt and freshly ground pepper before roasting.
For the creamy pesto, blend long enough to reach a smooth consistency but pause and scrape down the sides to ensure even mixing.
Lastly, allow all components to cool slightly before assembling, which keeps the texture ideal and avoids wilting ingredients like sauerkraut or herbs.
Serving Suggestions and Pairing Ideas
This roasted veggie grain bowl is hearty and balanced on its own, but it’s also incredibly versatile.
For a complete meal, serve it alongside a bowl of lentil soup or a slice of rustic sourdough bread.
You can also transform it into a wrap—just tuck the ingredients into a warm whole grain tortilla or collard green leaf for a nutritious lunch-on-the-go.
For extra protein, consider adding baked tofu, a boiled egg, or grilled tempeh.
A side of citrus fruit or a green smoothie pairs nicely for a refreshing contrast.
When serving to guests, present each component in separate bowls so diners can build their own personalized bowls—perfect for family-style meals or entertaining.
Storage Tips for Freshness and Flavor
This recipe is a dream for meal prep enthusiasts.
Store each component separately in airtight containers to preserve texture and taste.
The cooked quinoa will last in the fridge for up to 5 days, while the creamy pesto should be consumed within 3–4 days for optimal freshness.
Roasted vegetables can also last up to 4 days but are best enjoyed within the first two for their crisp edges.
To reheat, simply warm the veggies and quinoa in a skillet or microwave before assembling.
The chickpeas and sauerkraut are served cold, so there’s no need to reheat those.
If freezing the pesto, portion it into small jars or an ice cube tray to thaw only what you need.
Frequently Asked Questions (5 FAQs)
1. Can I use a different grain instead of quinoa?
Absolutely! This recipe is very flexible. Brown rice, farro, couscous, or barley all work well. Choose your favorite grain or whatever you have on hand.
2. Is this recipe vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free, as long as you use gluten-free certified grains and avoid honey in the pesto (use maple syrup instead).
3. How can I add more protein?
You can increase protein by adding baked tofu, grilled tempeh, seared seitan, or even a boiled egg if not vegan. You can also use a higher portion of chickpeas.
4. Can I make the pesto nut-free?
Definitely. The pesto already uses pepitas (pumpkin seeds), which are nut-free. If substituting pistachios, ensure there are no allergy concerns.
5. Can I roast the veggies ahead of time?
Yes, roasted veggies can be made up to 3 days ahead. Just store them in a sealed container in the fridge and reheat briefly before serving for best flavor.
This recipe is inspired by loveandlemons and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
