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pesto quinoa bowl with sweet potatoes, broccoli, hard boiled egg, pecans

Pesto Quinoa Bowl With Broccoli & Sweet Potato

This Pesto Quinoa Bowl is packed with nutritious and tasty ingredients! It's great for meal prep or as a packed lunch. Recipe is gluten-free, with vegan option available.
Cuisine Mediterranean
Keyword broccoli, eggs, pesto, quinoa, sweet potato
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 people


Hemp Seed Pesto:


  • 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!


*Ingredients can all be meal prepped in advance, and assembled at time of serving if desired. Ingredients/leftovers will last about 3-5 days in an airtight container in the fridge.
*Dish packs well and can be even eaten cold, making it a great packed lunch option.
*For a vegan version, swap eggs with a plant based protein (e.g. baked tofu cubes)!