These vegan roasted vegetable quinoa bowls are loaded with flavor, texture and vibrant colors. They are one of my go-to quick and easy weeknight meals that everyone loves. These quinoa bowls offer plant-based protein from the quinoa, hemp seeds and chickpeas and loads of fiber and nutrients from the roasted veggies.
- Prepare 2 cups of uncooked quinoa on the stovetop or in your pressure cooker (Instant Pot method). You can make this ahead of time and warm it just before serving.
- Roast your veggies (and chickpeas if using). While they roast prepare the pesto.
- Once everything is ready, assemble your bowls. Spoon 1 cup cooked quinoa in a bowl. Cover with roasted veggies and crispy roasted chickpeas. All three of these items should be served hot. Then, top with your pesto (about 3-4 tablespoons per bowl). Enjoy immediately.
Store leftovers in an airtight container. If possible store items separately. Roasted chickpeas are best stored at room temperature (otherwise they get soggy). All other items will keep for about 5 days in the refrigerator.
- Prep Time: 10
- Cook Time: 35
- Category: Entree
- Method: Oven
- Cuisine: Italian
Keywords: vegan pesto quinoa bowls