Preheat the oven to 350F 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. Keep 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. Pop them in the oven 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 process until well-combined.
Once everything is ready, assemble 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 in order to distribute pesto!