Simple Roasted Veggies and Pesto Bowl
This simple roasted veggies and pesto bowl makes a delicious packable lunch, a light summer dinner, or a perfect potluck side dish. The best part is its flexibility. Pick up your family's favorite veggies at the market or simply roast the veggies you have on hand in the back of your fridge. Next, decide which grain you will use: millet, quinoa, brown rice, farro, bulgur, whole-wheat macaroni, or any other grain of your choice. Finally, make or buy some pesto. Pesto is easier to make than you think, but if you don't have a food processor or an extra 15 minutes, simply pick up some store-bought pesto. Mix it all together to maximize the flavor, or serve it deconstructed, family-style, letting everyone create their own bowl. Add some extra sides of your choice, such as raw veggies, lettuce, and baguette.
- 1 cup quinoa, millet, or brown rice or other grain of choice
- 1 medium red onion, chopped
- 1 medium zucchini, diced
- 2 medium carrots, diced
- 1 cup diced eggplant, mushrooms, or whole grape tomatoes
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon Kosher salt or to taste
- 1 pinch freshly ground pepper or to taste
- 1 batch pesto sauce (or store-bought)
- 1 cup roasted chickpeas (e.g., Biena or Saffron Road) (or make your own)
Preheat oven to 400 degrees F.
Next, cook your grain of choice according to package directions.
While the grain is cooking, line a large rimmed baking sheet with parchment paper. Add the chopped veggies, drizzle with olive oil, and then sprinkle with salt and pepper. Toss to combine, making sure veggies are spread out across the baking sheet. (They should fit in a single layer; if it seems too crowded use two baking sheets).
Roast veggies for about 25 minutes, tossing with a spatula 1-2 times during cooking.
While the grain and veggies are cooking make the pesto (if making).
Once veggies are done, if serving hot, add them to the grain and then top with the pesto and the roasted chickpeas. If serving cold, let everything cool down a little bit and then combine, but leave the roasted chickpeas on the side until time to eat. If serving family-style, you may want to leave everything separate and let each family member create their own bowl.
Sliced cucumbers, radishes, celery, bell peppers, or carrots