Bright, fresh and flavor-packed, this Vegan Kale Pesto can be used over pasta, in salads…
Roasted Potato Kale Pesto Bowls
These Roasted Potato Kale Pesto Bowls are loaded with quinoa, cherry tomatoes, garlic potatoes and chopped kale – all topped off with vegan kale pesto.
Say hello to meal prep heaven.
These bowls are literally built on the fact that they can be prepped ahead of time and eaten over a few days. And those are my favorite kinda meals. Because when you want to eat healthy, it is so much easier when everything is sitting in your fridge ready to go.
Last week I shared my new favorite pesto recipe with you – Kale Pesto. It is the best way to sneak some extra greens into a recipe. And you honestly don’t even taste the kale.
Now what goes with a delicious pesto? Garlicky potatoes of course. So for this recipe we are whipping up some deliciously simple potatoes in the oven before putting the whole thing together.
Yep, once your pesto and potatoes are ready, you’re pretty much done. Layer chopped kale, cooked quinoa, potatoes, cherry tomatoes and kale pesto in a bowl and get to eating.
Making this for lunches? Just let everything cool down, put it all in separate containers and place in the fridge until you’re ready to eat. Build your bowls as you eat them. And voila…easy peasy lunches.
More of a visual person? Check out the video:
Roasted Potato Kale Pesto Bowls
These Roasted Potato Kale Pesto Bowls are loaded with quinoa, cherry tomatoes, garlic potatoes and chopped kale – all topped off with vegan kale pesto.
Ingredients
- 1 lb yellow potatoes cut in half
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp oregano
- salt & pepper to taste
- kale pesto to taste
- 2 cups quinoa cooked
- 4 cups kale stems removed & chopped
- 1 cup cherry tomatoes cut in half
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper. Add potatoes, olive oil, garlic powder, oregano, salt & pepper to a bowl and toss to combine. Transfer to the baking sheet and spread evenly. Place in the oven and cook for 30 minutes, flipping halfway through.
- While the potatoes are cooking prepare the Kale Pesto according to the instructions.
- To assemble, layer quinoa, kale, cherry tomatoes and potatoes in 4 bowls. Drizzle pesto over each bowl and serve.
- If making for meal prep, allow everything to cool completely before placing in individual containers. Place in the fridge until ready to eat.
Video
Servings: 4 bowls
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
This was so delicious!! Perfect for meal prep for the week! I’m so excited about having it several more times over the next few days! Another amazing recipe from you!
So glad you liked it! And yes, the perfect make ahead lunch!
I made this with my usual vegan pesto that I made and I also chose to sauté the kale instead of have it raw. I made enough to meal prep all week and I had EVERYONE in the office envious when they go a smell and look at my lunch. I let a few have a bite and they acted like they were in heaven. This was definitely my favorite meal I’ve had it in a while and I can’t wait to make it again
I used the spicy mustard tahini dressing from another Kale Potato recipe (dinner plan #39) SO GOOD! I saved the Kale Pesto for the MEDITERRANEAN FLATBREAD I’m making tonight. Having a little trouble remembering how I planned meals before I found you… The creamy Vegan Sausage & Pasta Skillet was so easy after work and everyone loved it. (I used Beyond Meat Hot Italian and red lentil pasta). You’ve made me enjoy making dinner again- THANK YOU!
Thanks for all the sweet words Leigh! And I love your sauce swapping. I could put that mustard tahini dressing on just about anything. lol.
For the meal prep option are you supposed to eat the dish cold? I wasn’t sure about microwaving with the kale
You are right – I would not microwave the kale. I would store cold and hot items separately, then just reheat the potatoes and quinoa before serving. You could even just reheat the potatoes and leave the quinoa cold. Enjoy!
It’s really annoying that you don’t list KALE PESTO in the ingredients for this dish. You guys are chronically absent minded about listing dips, sauces, etc as things you have to make. People are not reading your cute stories. They are scrolling to the ingredients and instructions. I’m sure you can relate. So just put the kale pesto in the ingredients list for the main dish with the link right there so it can’t possibly be skipped. Please. Thank you. Namaste.
Thanks for the feedback Matt – if you read the ingredient list, you will see “kale pesto” 6 lines from the top. Perhaps spend more time reading the ingredient list and less time leaving snarky comments. Have a great day.
This is an amazing bowl – one of the best!