Meal-Prep Roasted Vegetable Bowls with Pesto

 

Meal-Prep Roasted Vegetable Bowls with Pesto

 

These bowls are colourful, healthful, and best for meal prep. Roasted veggies combined with a flavorful home made pesto make an smooth, pleasing lunch or dinner. You can prepare numerous servings in advance, keep them within the refrigerator, and enjoy them all through the week.

Ingredients (Serves four)

Vegetables:

1 medium sweet potato, cubed

1 pink bell pepper, chopped

1 yellow bell pepper, chopped

1 small zucchini, sliced

1 small pink onion, sliced

1 cup broccoli florets

2 tbsp olive oil

Salt and pepper to flavor

1 tsp smoked paprika (elective)

1 tsp garlic powder

Base (select one):

2 cups cooked quinoa, brown rice, or farro

Pesto:

2 cups clean basil leaves

1/4 cup pine nuts (or walnuts)

half cup grated Parmesan (or dietary yeast for vegan)

2 garlic cloves

half cup olive oil

Salt and pepper to taste

Juice of half of lemon (optionally available)

Optional toppings:

Cherry tomatoes, halved

Arugula or toddler spinach

 Feta or goat cheese crumbles

Toasted seeds (pumpkin or sunflower)

Instructions

1. Roast the Vegetables

Preheat the oven to 425°F (220°C).

Toss the chopped veggies with olive oil, salt, pepper, smoked paprika, and garlic powder.

Spread greens frivolously on a baking sheet.

Roast for 20–25 mins, flipping midway thru, until soft and slightly browned.

2. Prepare the Base

Cook quinoa, brown rice, or farro consistent with bundle commands. This will serve as the hearty basis of your bowls.

Three. Make the Pesto

Pulse till finely chopped.

Gradually add olive oil whilst processing until smooth.

Four. Assemble the Bowls

Divide the cooked base among meal prep packing containers.

Top with roasted vegetables.

Drizzle with pesto.

Add non-compulsory toppings like cherry tomatoes, vegetables, or seeds for additonal texture and flavor.

5. Storage

Store the bowls within the refrigerator for as much as four days.

Reheat in the microwave for 1–2 minutes or enjoy bloodless as a salad bowl.

Tips & Variations

Swap Vegetables: Use seasonal vegetables like cauliflower, carrots, or eggplant.

Make It Vegan: Replace Parmesan with dietary yeast.

Add Protein: Include chickpeas, tofu, tempeh, or grilled chook for a more filling meal.

Shortcut Version: Roast all greens together and prep the base whilst they bake to shop time.

 Extra Flavor: Toss roasted vegetables in balsamic vinegar or a squeeze of lemon before serving.

These bowls are nutrient-dense, high in fiber, and complete of vibrant flavors. The mixture of roasted greens and pesto ensures a balance of textures and tastes — candy, savory, and barely nutty. They’re ideal for busy weeks, supplying a wholesome, geared up-to-consume meal that’s both enjoyable and smooth to personalize.