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.
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.