Description
Indulge in the vibrant and nutritious Green Goddess Pesto Bowls, a delightful plant-based meal that combines roasted potatoes, crispy tandoori chickpeas, and fresh greens. This recipe features a creamy homemade pea pesto that ties together all the flavors in every bite. Perfect for lunch or dinner, these bowls are not only visually appealing but also packed with nourishment. Customize them to your taste by adding your favorite vegetables or grains. With easy preparation steps, this dish is ideal for a quick weeknight dinner that everyone will love.
Ingredients
Scale
- 16 oz Brussels sprouts
- 2 large handfuls chopped kale
- 24 oz petite Yukon gold potatoes
- 15 oz chickpeas
- 1 cup frozen peas
- 2 cups packed basil
- 2 tablespoons tandoori spice
- olive oil
- salt
- pepper
Instructions
- Preheat the oven to 350°F (175°C). Halve the potatoes and toss them with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until golden brown.
- Add halved Brussels sprouts to the baking sheet and roast for an additional 20-25 minutes until tender.
- In a bowl, coat drained chickpeas with olive oil, tandoori spice, and salt. Spread on another baking sheet and roast for about 20 minutes.
- Blend pea pesto ingredients until smooth while the veggies roast.
- Drizzle olive oil over kale and add it to the oven during the last few minutes of roasting.
- Assemble bowls with roasted veggies, top with pea pesto, and garnish with hemp seeds or pumpkin seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg