Pesto Sweet Potato Quinoa Bowls

These Pesto Sweet Potato Quinoa Bowls are a play off of a bowl I got at True Food…and I kinda think mine turned out better. The bowls are layered with quinoa, roasted sweet potatoes, some fresh veggies and a delicious homemade vegan pesto. This is such a tasty lunch or dinner. And the leftovers are great!

Here’s what you need

Ingredients

• sweet potatoes
• chickpeas
• avocado oil
• garlic powder
• onion powder
• dried parsley
• smoked paprika
• salt & pepper
• basil
• arugula
• toasted pine nuts
• garlic
• lime juice
• quinoa
• red onion
• avocados
• everything seasoning

Equipment

• sheet pan
• sauce pan
• food processor

Steps

Step 1: Roast the Potatoes

I loved roasted sweet potatoes! They get this nice char on the outside and are super tender on the inside. You can remove the skins or leave them on. I personally like to leave them on.

To make them add the chopped sweet potatoes, chickpeas, oil, garlic powder, onion powder, dried parsley, smoked paprika, salt & pepper to a baking sheet.

Toss to coat and spread in an even layer. Place in the oven for 15 minutes. Toss and place back in the oven for 10-15 minutes, or until the potatoes are cooked through and the chickpeas are crispy.

Step 2: Make the Pesto

Homemade pesto is a must in the warmer months. It is so easy to make and so much better than store-bought. Although, don’t get me wrong, if I’m in a pinch, I’ll get the store-bought stuff too.

To make this arugula pesto, add the basil, arugula, pine nuts, garlic, lime juice, salt & pepper to a food processor. Pulse until combined, scraping down the sides. With the motor running, add the oil until your desired consistency forms – I wanted a more chunky pesto, so I did less oil. Give it a taste and adjust the seasonings as needed.

Step 3: Assemble

And just like that, it is time to assemble and eat. First, you want to add some quinoa to each bowl. I used leftover quinoa to cut down on prep time, but you could also get quick-cook quinoa bags or make it from scratch.

Top the quinoa with some fresh arugula, potatoes, chickpeas, red onion & avocado slices. Sprinkle with everything seasoning, microgreens and a scoop of pesto.

You can keep the bowls pretty or give them a good mix before digging in. I like to try and get a little bit of everything in each bite!

Tips & Tricks

These bowls can be served warm or chilled – they are delicious both ways!

To cut down on prep, you can use a pre-made pesto – I like the vegan pesto from Trader Joe’s.