Roasted Veggie and Quinoa Pesto Bowls
Servings: 4 people
Calories: 440kcal
Ingredients
- 1 cup quinoa uncooked, prepared to package directions
- 1 potato
- 2 cups eggplant chopped
- 2 cups asparagus chopped
- 1 cup carrots chopped
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper to taste
Topping
- 1/2 cup Lightened Up Basil Walnut Pesto or sub store bought pesto
- Protein of choice poached egg, left over chicken or fish, etc.
- 4 tablespoons walnuts chopped, optional---adds great texture!
- Lemon juice, sea salt and freshly ground pepper to taste - optional
Instructions
- Prepare Quinoa to package directions.
- Preheat oven to 400 degrees fahrenheit.
- Chop potatoes, carrots, eggplant and asparagus in small pieces.
- Add vegetables to a roasting pan, and coat with olive oil and season with salt and pepper. Bake for 20 minutes.
- In a bowl, layer quinoa, roasted vegetables, and protein of choice (optional), and drizzle with plenty of pesto.
- To add more flavor (optional), toss quinoa with lemon juice, salt and pepper before adding to bowls.
Nutrition
Calories: 440kcal | Carbohydrates: 46g | Protein: 13g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 322mg | Potassium: 835mg | Fiber: 9g | Sugar: 5g | Vitamin A: 6477IU | Vitamin C: 13mg | Calcium: 126mg | Iron: 6mg