Veggie Power Bowls with Creamy Pesto Sauce
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 5 servings 1x
Ingredients
Scale
- For the pesto:
- 1 cup arugula
- 1 cup spinach
- 1 clove garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup almonds
- 2 tablespoons olive oil
- 1 tablespoon mayonnaise
- Salt and pepper
- 1/4 – 1/2 cup water
- For everything else:
- 1 cup quinoa
- 2 cups vegetable stock (chicken stock or water works too)
- 1 red pepper, diced into large chunks
- 1 red onion, diced into large chunks
- 1 head of broccoli, sliced into florets
- 1 small sweet potato, peeled and chopped into small cubes (if they are too big they won’t cook in time with the other vegetables)
- 1 bunch green onions, sliced
- 4 oz goat cheese
Instructions
- Preheat your oven to 400 degrees
- Prepare your pesto by combining the spinach, arugula, almonds, garlic, Parmesan, and olive oil in a food processor
- Turn on and let mix until everything combines into a thick paste. Add your mayonnaise
- Turn back on and slowly drizzle in water until the pesto is the consistency you desire (I used somewhere between 1/4 and 1/2 cup of water)
- Season to taste with salt and pepper
- Bring your stock and quinoa to a boil in a small pot
- Reduce to a simmer and let cook for 15 minutes, set aside
- When your oven is preheated, place all your chopped vegetables (except for the green onions) onto a baking sheet, drizzle olive oil over top, and sprinkle with salt and pepper
- Mix everything together with your hands until the vegetables are evenly coated
- Roast for about 20 minutes, or until the sweet potatoes are tender when pierced with a knife
- Taste and add more salt if needed
- To assemble, start with the quinoa, add some roasted veggies, some crumbled goat cheese, green onions, and your pesto (don’t be shy with the pesto!!)