Quinoa Pesto Bowl
Ingredients:
- 2 cups tri-color quinoa
- 4 cups water
- 3 sweet potatoes, largely diced
- 1 pound of brussel sprouts, halved
- 3 tablespoons olive oil
- Salt and pepper to taste
Pesto Ingredients:
- 6 oz fresh basil
- 1 oz fresh mint
- 2 oz fresh parsley
- 4 garlic cloves
- 1/4 cup lemon juice
- 1/2 cup oil
- 1 tsp salt
- 4 Tbsp nutritional yeast
- 1/2 cup water
Directions
- Pre-heat your oven to 375 degrees Fahrenheit.
- Chop your sweet potatoes and toss them in a large mixing bowl.
- Half your brussel sprouts and add them in with your sweet potatoes.
- Toss your vegetables in the olive oil until well-combined.
- Using a large baking sheet, spread out your vegetables evenly and top with salt and pepper.
- Bake vegetables for 35-45 minutes, or until thoroughly cooked and slightly crisp.
- While your vegetables cook, place quinoa and water in a medium pot. Bring to a boil. Once boiling, reduce heat to low and simmer covered for 15-20 minutes, or until the liquid is absorbed. OR, feel free to cook your quinoa in a rice cooker.
Pesto Directions:
- Add all of your pesto ingredients into a food processor. If you don’t have a food processor, you can use a high-speed blender.
- Blend or process on medium speed until smooth.
- Store in an air-tight container in the refrigerator for up to 7 days.
Bowl Assembly Directions:
- Place about 1 cup of cooked quinoa into the bottom of your bowl.
- Top with 2 cups of vegetables and about ¼ cup of pesto.
- Toss to combine and serve immediately.
