This sheet pan dinner is a simple, yet delicious way to enjoy your favorite seasonal vegetables with homemade pesto. Simply toss some roasted vegetables with fresh leafy greens, chickpeas and almond pesto. Make some adjustments to use what you have on hand and enjoy this recipe as part of your meal prep or for a simple weeknight dinner.

Recipe Ingredients and Substitutions:

• Avocado oil: For roasting the vegetables.
• Vegetables: I love using carrots, broccoli and potatoes. Mini potatoes are great in this recipe and will add some carbs to create a more satisfying meal. Feel free to use your favorite potatoes for roasting, cut into bite-sized pieces.
• Chickpeas: Canned chickpeas are a good convenient protein option and will add a nice crunch to this bowl.
• Leafy greens: Spinach, arugula and mixed greens work well.
• Pesto: This homemade pesto is made with almond butter instead of pine nuts. Other pesto ingredients are basil, garlic, lemon juice, nutritional yeast, salt and olive oil. It’s far than being a traditional pesto, but it’s a delicious 5-minute vegan option.

Roasted Vegetable Bowl FAQ:

More Pesto Recipes:

• 15-Minute Pasta Salad with Almond Pesto
• Sun-Dried Tomato Pesto Pizza (Vegan)
• Vegan Avocado Pesto Pasta
• Roasted Potato Pesto Salad with Spicy Chipotle Chickpeas

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Roasted Vegetable Bowl With Almond Pesto

A simple and nutritious roasted vegetable bowl with almond pesto. This plant-based meal is packed with fiber and balanced with carbs, proteins and fats. Perfect for meal prep or weeknight dinners.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

• 1 tablespoon avocado oil, or neutral cooking oil of choice
• 2 medium heads of broccoli, cut into bite-sized florets
• 2 large carrots, chopped
• 2 cups mini potatoes, halved
• 1 can (19oz/540ml) chickpeas, drained and rinsed
• 4 handfuls leafy greens of choice, for serving

Almond Pesto

• 2 cups basil leaves
• 2 medium garlic cloves
• 2 tablespoons lemon juice, about 1 lemon
• 2 tablespoons almond butter
• 1 tablespoon nutritional yeast
• 1/2 teaspoon salt
• 1/4 cup olive oil

Instructions

• Preheat the oven to 400℉.
• Prepare the vegetables and place them on a large baking sheet, along with the chickpeas. You might need to use two baking sheets to ensure there is some space between the vegetables. Toss with oil and salt.
• Roast for 30 minutes or until lightly crispy and roasted to your liking.
• Meanwhile, prepare the pesto: Add the garlic in a food processor. Process a few seconds to chop. Next, add the rest of the pesto ingredients. Process until it gets to your desired consistency.
• Once the vegetables and chickpeas are cooked, place them in a large mixing bowl with the pesto. Toss to combine.
• Divide into 4 portions (or the portion of your liking) on top of a handful of leafy greens. Serve with other toppings of choice.

Notes

Additional toppings: These bowls are delicious with an extra sprinkle of nutritional yeast and some roasted pumpkin seeds, hemp hearts and/or sunflower seeds. Feel free to add other toppings of choice.

Suggested leafy greens: Spinach, mixed greens and arugula work well. I recommend using delicate greens. 

This recipe is great for meal prep. I recommend roasting the vegetables and preparing the pesto, then tossing them together just before serving, once the vegetables have been reheated.

If you make this roasted vegetable bowl, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!