Description
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
Units
Scale
- 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
- 1/2 cup parsley
- 1 tablespoon minced garlic
- 1/2 cup pine nuts/raw walnuts
- 2 tablespoons lemon juice
- 1/4 cup vegan parmesan cheese*
- 1/4 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 Minimalist Baker.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Category: Lunch & Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 people