Veggie Power Bowls with Creamy Pesto Sauce

5 from 3 reviews


  • For the pesto:
  • 1 cup arugula
  • 1 cup spinach
  • 1 clove garlic
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup almonds
  • 2 tablespoons olive oil
  • 1 tablespoon mayonnaise
  • Salt and pepper
  • 1/41/2 cup water
  • For everything else:
  • 1 cup quinoa
  • 2 cups vegetable stock (chicken stock or water works too)
  • 1 red pepper, diced into large chunks
  • 1 red onion, diced into large chunks
  • 1 head of broccoli, sliced into florets
  • 1 small sweet potato, peeled and chopped into small cubes (if they are too big they won’t cook in time with the other vegetables)
  • 1 bunch green onions, sliced
  • 4 oz goat cheese


  1. Preheat your oven to 400 degrees
  2. Prepare your pesto by combining the spinach, arugula, almonds, garlic, Parmesan, and olive oil in a food processor
  3. Turn on and let mix until everything combines into a thick paste. Add your mayonnaise
  4. Turn back on and slowly drizzle in water until the pesto is the consistency you desire (I used somewhere between 1/4 and 1/2 cup of water)
  5. Season to taste with salt and pepper
  6. Bring your stock and quinoa to a boil in a small pot
  7. Reduce to a simmer and let cook for 15 minutes, set aside
  8. When your oven is preheated, place all your chopped vegetables (except for the green onions) onto a baking sheet, drizzle olive oil over top, and sprinkle with salt and pepper
  9. Mix everything together with your hands until the vegetables are evenly coated
  10. Roast for about 20 minutes, or until the sweet potatoes are tender when pierced with a knife
  11. Taste and add more salt if needed
  12. To assemble, start with the quinoa, add some roasted veggies, some crumbled goat cheese, green onions, and your pesto (don’t be shy with the pesto!!)