Chop vegetables into evenly sized pieces (about ¼"). Toss in olive oil, salt, and pepper. Pour onto a cookie sheet and spread into a single layer. Bake for 35-40 minutes or until tender.
While the veggies are roasting, heat quinoa and broth in a medium saucepan over medium-high heat. Bring to a simmer and then cover. Continue to simmer for 20-25 minutes or until broth has been absorbed.
For the chimichurri - combine all ingredients in a food processor and process until it resembles a pesto.
To assemble your nourish bowls, layer quinoa, black beans, veggies, cheese, and chimichurri together.