Chop your sweet potatoes and toss them in a large mixing bowl.
Half your brussel sprouts and add them in with your sweet potatoes.
Toss your vegetables in the olive oil until well-combined.
Using a large baking sheet, spread out your vegetables evenly and top with salt and pepper.
Bake vegetables for 35-45 minutes, or until thoroughly cooked and slightly crisp.
While your vegetables cook, place quinoa and water in a medium pot. Bring to a boil. Once boiling, reduce heat to low and simmer covered for 15-20 minutes, or until the liquid is absorbed. OR, feel free to cook your quinoa in a rice cooker.
Add all of your pesto ingredients into a food processor. If you don’t have a food processor, you can use a high-speed blender.
Blend or process on medium speed until smooth.
Store in an air-tight container in the refrigerator for up to 7 days.
Bowl Assembly Directions:
Place about 1 cup of cooked quinoa into the bottom of your bowl.
Top with 2 cups of vegetables and about ¼ cup of pesto.