Ingredients

The following ingredients have 4 Servings
  • 1/2 cup dried quinoa
  • 1 (15 ounce) can white beans, drained and rinsed
  • 1 medium red pepper, diced
  • 1 large yukon gold potato, diced (2 cups)
  • 2 cups sliced brussels sprouts
  • 2 cups cauliflower florets
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cup baby spinach leaves
  • 1 cup cilantro leaves
  • 1/4 cup chopped walnuts
  • 3 tablespoons nutritional yeast
  • Juice of 1/2 a lemon
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 cup olive oil

Instruction

  • Pre-heat oven to 400 degrees F. Cook quinoa according to package directions. On a large sheetpan, toss together all of the vegetables with the olive oil, salt and pepper. Roast vegetables for about 40-50 minutes, until cooked through and browned.
  • Add all pesto ingredients, except he olive oil, to a food processor and turn on. Slowly drizzle in the olive oil and blend until desired consistency is reached. Feel free to add additional olive oil if desired.
  • Assemble bowls by placing equal portions of the quinoa, white beans and roasted vegetables into bowls and topping with desired amount of pesto. Recipes makes about 4 bowls, depending on how full you make them.