Save My kitchen smelled like a farmer's market in July the afternoon I tossed together this bowl without a plan. I had a bag of arugula going limp, leftover quinoa in the fridge, and a handful of vegetables that needed roasting before they turned. What started as improvisation became something I craved weekly. The peppery bite of arugula pesto against sweet roasted tomatoes felt like discovering a flavor I'd been chasing without knowing it.
I made this for my sister when she came over complaining about eating the same sad desk salads all week. She stood at my counter, skeptical, watching me toss warm grains with bright green pesto. After her first bite, she pulled out her phone and started typing notes. Now she texts me photos of her versions every few weeks, each one with different vegetables or grains she had on hand.
Ingredients
- Quinoa: Rinse it well or it can taste bitter and soapy, a lesson I learned the unpleasant way during my first attempt.
- Cherry tomatoes: Roasting them until they burst and caramelize creates these sweet, jammy pockets that make the whole bowl come alive.
- Zucchini: Slice it thick enough that it holds its shape and gets golden edges instead of turning to mush in the oven.
- Red bell pepper: The sweetness balances the peppery arugula, and roasting brings out a smoky depth you won't get raw.
- Fresh arugula for pesto: Use the younger, smaller leaves if you can find them because they blend smoother and taste less aggressively spicy.
- Walnuts or pine nuts: Pine nuts are traditional and buttery, but walnuts add an earthy richness that I actually prefer most days.
- Garlic: One clove is enough to add sharpness without overpowering the delicate greens.
- Parmesan cheese: The salty, nutty funk makes the pesto cling to everything and adds that umami depth you don't realize you're craving.
- Olive oil: Use something decent here since it's the base of your pesto and you'll actually taste it.
- Lemon juice: Freshly squeezed brightens the whole thing and keeps the pesto from tasting flat or heavy.
- Fresh arugula for assembly: The crisp, raw leaves underneath the warm grains create a temperature contrast that makes every bite interesting.
Instructions
- Get the oven going:
- Preheat your oven to 400°F so it's fully hot when your vegetables are ready to roast.
- Cook the quinoa:
- Combine quinoa, water, and salt in a saucepan, bring it to a boil, then lower the heat and cover it. Let it simmer peacefully for 15 minutes until the water disappears and the grains look fluffy and tender.
- Prep and roast the vegetables:
- Toss your halved cherry tomatoes, sliced zucchini, and chopped bell pepper with olive oil and black pepper, then spread them on a baking sheet in a single layer. Roast for 18 to 20 minutes until they're tender with golden, caramelized edges.
- Blend the arugula pesto:
- In your food processor, pulse the arugula, nuts, garlic, and Parmesan until chopped, then drizzle in the olive oil and lemon juice with the motor running until it becomes a smooth, vibrant green sauce. Taste it and add the salt, adjusting if needed.
- Combine the warm elements:
- In a large bowl, gently toss the cooked quinoa and roasted vegetables with half of the arugula pesto until everything is coated and glossy.
- Build the bowls:
- Divide the fresh arugula among your serving bowls, then spoon the quinoa and vegetable mixture on top. Drizzle with the remaining pesto, letting it pool in the crevices.
- Finish and serve:
- Scatter shaved Parmesan, toasted pine nuts, and a few grinds of black pepper over each bowl. Serve it right away while the grains are still warm against the cool greens.
Save One night I brought this to a potluck and watched a friend who claimed to hate quinoa go back for seconds. She admitted later, with a sheepish grin, that maybe she'd just been eating boring quinoa her whole life. Sometimes a dish doesn't just feed people, it changes their mind about an ingredient they'd written off completely.
Making It Your Own
Swap the quinoa for farro if you want something chewier, or use brown rice when you need to stretch your grocery budget. I've made this with couscous on nights when I only had ten minutes, and it still tasted like a meal I'd put thought into. The vegetables can change with the seasons too, roasted butternut squash in fall or asparagus in spring, whatever looks good and ripe at the market.
Storing and Reheating
The assembled bowl keeps in the fridge for two days, though the arugula underneath will wilt into the warm grains. I actually like it that way, everything softened and mingled together. If you want to meal prep, store the pesto, grains, and roasted vegetables separately, then build fresh bowls as you need them. The pesto stays bright green for about three days in a sealed container with a thin layer of olive oil on top.
Boosting the Protein
Some nights I add grilled chicken sliced thin, or pan fried tofu cubed and crisped in a hot skillet with a little soy sauce. Chickpeas roasted with cumin and paprika turn this into something heartier without any extra effort. A soft boiled egg with a jammy yolk on top makes it feel like brunch, the yolk mixing into the pesto like a creamy, golden sauce.
- For a vegan version, swap the Parmesan with nutritional yeast and add a pinch of miso paste for depth.
- Toast your nuts in a dry skillet until fragrant before blending them into the pesto for a richer, nuttier flavor.
- Taste the pesto before you toss it with the grains and adjust the lemon, salt, or garlic to your liking.
Save This bowl has become my answer to the question of what to make when I want something nourishing but not heavy, vibrant but not fussy. It's the kind of meal that makes you feel good about feeding yourself, like you did something kind for your body without sacrificing flavor or joy.
Recipe Guide
- → Can I make the arugula pesto ahead of time?
Yes, prepare the pesto up to 5 days in advance and store it in an airtight container in the refrigerator. The flavors actually develop and improve over time. Add a thin layer of olive oil on top to prevent oxidation and maintain vibrant green color.
- → What grains work best as a quinoa substitute?
Farro adds a chewy texture and nutty flavor that pairs beautifully with arugula pesto. Brown rice offers a heartier base, while couscous provides a lighter, quicker-cooking alternative. Adjust cooking times accordingly and ensure grains are fully cooled before tossing with pesto.
- → How can I add more protein to this bowl?
Grilled chicken breast, crispy chickpeas, or baked tofu make excellent protein additions. Simply cook your chosen protein separately and slice or cube it before adding to the assembled bowls. This transforms the dish into a more substantial meal while maintaining the fresh, vibrant flavors.
- → Is this bowl suitable for meal prepping?
Absolutely. Store components separately in airtight containers for up to 5 days. Keep the pesto in a small jar, grains and roasted vegetables in separate containers, and fresh arugula in its own container. Assembly takes just minutes when you're ready to eat, and the flavors remain fresh and vibrant.
- → Can I use different vegetables for roasting?
Certainly. Eggplant, red onion, asparagus, or sweet potatoes all roast beautifully and complement the peppery arugula pesto. Cut vegetables into similar-sized pieces for even cooking, and adjust roasting time based on the vegetables you choose. Seasonal variations keep this bowl exciting year-round.