Green Goddess Pesto Bowls
Last Updated on April 12, 2024
These Green Goddess Pesto Bowls are a delicious healthy dinner loaded with potatoes, crispy tandoori chickpeas, roasted brussels sprouts, kale and an easy homemade pea pesto! Garnish with toasted pumpkin seeds and hemp seeds for a nourishing plant-based meal.
Post updated: 4/2/24
This is a sponsored post written by me on behalf of Happy Cards. The opinions and text are all mine. The Happy Cards gift card mentioned in this post was sent to me as a gift to use in this post, thank you so much!
Today I bring you a different post all about heading into the New Year and focusing a little bit more on self-care. Hitting that reset button always seems to be something we crave right about now each year as we are in sugar overload from all the holiday sweets. Don’t get me wrong, I love me some dessert, but I also love getting back on track and packing in those green veggies, mindful intentions, and a little more self-care, whatever form it comes in.
I decided to start 2019 with more of a self-care attitude. As I am 7 months pregnant and headed into the third trimester, I’ve been trying to take a little extra time for me. That includes making sure my diet is balanced, it means taking longer showers for some “me” time, and indulging in a massage or two because my back has been hurting a lot more this pregnancy. And I think with being a working mommy to a wild two-year old, I deserve a little pampering 🙂
Happy Cards to the rescue! If you’re not familiar with Happy Cards, they are awesome because you can get more choice and flexibility with multi-store gift cards for all of your “Happy” occasions! As a dedicated mommy and wife, I often put myself last, which can mean by the end of the day there is little room left for me, and I am just exhausted. With my New Year resolution of spending just a little bit more time on self-care, I decided to select the Happy Bride gift card from Happy Cards! Now, I know I am not a bride, but the store choices on this particular card were awfully appealing to me. I can use this gift card at:
- Bed Bath & Beyond
- David’s Bridal
- Ulta Beauty
- JCPenney
- Spafinder
So basically lots of pampering in my near future depending on what I’m feeling like. Maybe I want an impromptu massage (Spafinder), or maybe I want to buy myself some new makeup/skin care (Ulta Beauty), maybe I want to update my space at home with something that makes me happy or a new kitchen appliance, because I need yet another one lol (Bed Bath & Beyond), or buy myself a new outfit (JCPenny). I don’t even know the last time I went shopping for myself was! I haven’t quite decided, but that’s the amazing thing about Happy Cards, is that you don’t have to right away. That’s also why they make the perfect gift for anyone, so you don’t have to spend forever staring at the gift card carousel at your local grocer stressing about which one to get. Happy Cards has lots of different options, the one I chose was just one of eleven choices! Check your local grocer to buy the perfect Happy Card. Head over to their website to buy Happy Cards!
Now, of course for me, self-care also includes eating right and feeling my best from the inside-out. These Green Goddess Pesto Bowls are the perfect recipe for that. It’s packed with nutrients, is made in just 30-minutes, and is so tasty you’ll forget it’s actually good for you! You can certainly modify it to include whatever veggies you’d like too. In this version I chose to include:
☆ roasted potatoes
☆ kale
☆ roasted brussels sprouts
☆ crispy tandoori spiced chickpeas
☆ toasted pumpkin seeds
☆ and all paired with my favorite pea pesto from Minimalist Baker
How To Make These Green Goddess Pesto Bowls
Like I mentioned earlier, these Green Goddess Pesto Bowls are so simple to make and can be on your table in just 30 minutes! I love me a good 30 minute meal.
First, preheat your oven to 350 degrees. Slice the potatoes in half and place in a medium bowl, drizzle with olive oil (about 1-2 tbsp), sprinkle with salt and pepper and toss to coat the potatoes well. Place on a baking sheet and roast in the oven (flipping halfway into roasting) for 20-25 minutes, until golden brown.
Repeat with the brussels sprouts and roast for 20-25 minutes.
In the meantime, drain and rinse the chickpeas, place in the same bowl, drizzle with about 1 tablespoon of olive oil and 2 tablespoons of tandoori spice. Sprinkle with salt and toss. Place onto a parchment lined baking sheet and place in the oven and roast for about 20 minutes.
While the veggies are roasting, make your pesto by blending all ingredients together until smooth.
Lastly, drizzle olive oil over the kale and add the kale to the oven for the last few minutes of roasting (you can add it to another baking sheet in the oven, just push your other veggies to one side).
Place each veggie in your bowls, top with a generous portion of the pea pesto and garnish with hemp seeds, and toasted pumpkin seeds (if desired).
If you love recipes using pesto, check out these other recipes:
Mediterranean Pesto Collard Wraps
Quinoa gets tossed with roasted zucchini and eggplant, kalamata olives, and sundried tomatoes, then wrapped in a collard green with hazelnut pesto and dates for a delicious, filling, healthy meal.
Vegan Blackberry Pesto Grilled Cheese
This Vegan Blackberry Pesto Grilled Cheese features layers of vegan mozzarella cheese, smashed blackberries and a homemade basil mint pesto stuffed between two pieces of grilled gluten-free, vegan bread for the perfect upgraded grilled cheese sandwich!
Butternut Squash Pesto Quinoa Buddha Bowls
These Butternut Squash Pesto Quinoa Buddha Bowls are a healthy dinner any night of the week! This easy recipe includes quinoa tossed in a homemade pesto, topped with roasted butternut squash and red onion, sautéed spinach, and avocado for a nourishing plant-based meal everyone will love!
Olive Pesto Pasta
Elevate your pesto pasta in the New Year by adding olives to your pesto! This Olive Pesto Pasta is an easy and delicious way to add a little oomph to a traditional dish. This easy weeknight dish is so simple and it's sure to be a real crowd pleaser on your next pasta night!
Seedy Pesto Zucchini Noodles
Slightly sautéed zucchini noodles are tossed in a homemade pesto made with pumpkin seeds, hemp seeds, sunflower seeds, peas, spinach, basil, and parsley served with roasted cherry tomatoes and garnished with vegan Parmesan cheese for an easy, delicious gluten-free, vegan, plant-based dinner.
I would love to see your versions of this bowl, so be sure to tag me on Instagram or Facebook. So here’s to a Happy 2019 ahead!
Green Goddess Pesto Bowls
These Green Goddess Pesto Bowls are a delicious healthy dinner loaded with potatoes, tandoori chickpeas, brussels sprouts, kale and an easy homemade pea pesto! Garnish with toasted pumpkin seeds and hemp seeds for a nourishing plant-based meal.
Ingredients
- 16 oz brussels sprouts, halved
- 2 large handfuls chopped kale
- 24 oz petite yukon gold potatoes, halved
- crispy tandoori chickpeas, (below)
- olive oil
- salt + pepper
- pea pesto, (below)
- toasted pumpkin seeds , (optional)
Crispy Tandoori Chickpeas
- 15 oz chickpeas
- 1-2 tablespoons olive oil
- 2 tablespoons tandoori spice
- salt to taste
Pea Pesto
- 1 cup frozen peas
- 2 cups packed basil
- ½ cup parsley
- 1 tablespoon minced garlic
- ½ cup pine nuts/raw walnuts
- 2 tablespoons lemon juice
- ¼ cup vegan parmesan cheese*
- ¼ cup olive oil
- 1 tablespoon hemp seeds
- pinch salt
Instructions
Preheat your oven to 350 degrees.
Slice the potatoes in half and place in a medium bowl, drizzle with olive oil (about 1-2 tbsp), sprinkle with salt and pepper and toss to coat the potatoes well. Place on a baking sheet and roast in the oven (flipping halfway into roasting) for 20-25 minutes, until golden brown.
Repeat with the brussels sprouts and roast for 20-25 minutes.
In the meantime, drain and rinse the chickpeas, place in the same bowl, drizzle with about 1 tablespoon of olive oil and 2 tablespoons of tandoori spice. Sprinkle with salt and toss. Place onto a parchment lined baking sheet and place in the oven and roast for about 20 minutes.
While your veggies are roasting, make your pesto by blending all ingredients together until smooth.
Lastly, drizzle olive oil over the kale and add the kale to the oven for the last few minutes of roasting (you can add it to another baking sheet in the oven, just push your other veggies to one side).
Place each veggie in your bowls, top with a generous portion of the pea pesto and garnish with hemp seeds, and toasted pumpkin seeds (if desired).
Notes
* If making your own vegan parmesan cheese, make that first.
** pea pesto slightly adapted from Minimalisti Baker
The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. Read the health disclaimer for more information.
You MIGHT Also like
Leave a Reply
About the author
Gina Fontana
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
This looks so tasty. I need to make it for lunches next week.
I hope you love it Ella! 💚
What is the roasting time for the vegetables?
Hey Eric! Thanks for bringing that to my attention, this is an older recipe and I definitely need to add that! So sorry. I roast the veggies for 20-25 minutes until they are soft and golden brown. Hope that helps!