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Healthy Pesto Veggie Bowl
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5 from 3 votes

Healthy Pesto Veggie Bowl

This Healthy Pesto Veggie Bowl is the epitome of eating clean. Packed with a ton of flavor and boasting with gently roasted veggies, this bowl highlights red potatoes, broccoli, cauliflower, carrots, and dressed with our delicious Avocado Kale Spinach Pesto Sauce. The perfect healthy meal for dinner or lunch. Made in just one sheet pan! All Vegan.
Course Main Course, Side Dish
Keyword dairy-free, healthy, healthy bowl, pesto, vegan, veggies
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 1.5 lbs baby red potatoes, rinsed w/ skin on! (See Notes!)
  • 2 cups chopped broccoli
  • 1 cup chopped cauliflower
  • handful of carrots, rinsed w/ skin on!
  • 3 Tbsps Extra virgin olive oil or Grapeseed oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp dried red pepper flakes, optional
  • 1/4 tsp dried thyme
  • pinch of cayenne pepper
  • 1/2 cup Avocado Kale Spinach Pesto Sauce + more if need! (See Notes!)

Instructions

  • Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
  • Once all veggies are sliced in halves or chopped in chunks, add them to a large bowl, drizzling with extra virgin olive oil or grapeseed oil, and adding seasonings. Gently rub oil and seasoning onto veggies until full combined. Now, add pesto sauce and toss again.
  • Add them onto a baking sheet, ensuring that a single layer is formed and no veggie is overpacked onto one another.
  • Bake for 20-25 minutes (tossing them half-way a bit for even cooking), until golden brown and a slight crust is formed (if desired).
  • Remove from oven and let cool slightly, about 2 minutes.
  • To serve, add veggies to a bowl and top with 1-2 Tbsps of additional Pesto Sauce. NOTE: You can also re-toss them in extra Pesto Sauce if you don't prefer "dry" veggies.
  • Bon Appetite!

Notes

POTATOES: You can always substitute with sweet potatoes if preferred.
STORAGE: Keep all leftovers in a tightly sealed container refrigerated for up to 3 days.
AVOCADO KALE SPINACH PESTO SAUCE:
Must-Haves:
1 cup fresh basil leaves
1 large ripe avocado, pitted + slightly mashed
1/2 cup spinach, chopped
1/2 cup fresh kale, chopped
2 cloves garlic
2 Tbsps walnuts
2 Tbsps fresh lemon juice
1 Tbsp extra virgin olive oil
3 Tbsps water + more if needed
pinch of sea salt + black pepper
1 tsp red pepper flakes
pinch of cayenne pepper
Method:
Add all ingredients into a blender and blend until sauce becomes creamy. **NOTE: If needed, add a bit more lemon juice or water (1 Tbsp at a time), until desired consistency is met.**