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    Home

    Roasted Potato Kale Pesto Bowls

    June 17, 2019 By Rene 10 Comments

    These Roasted Potato Kale Pesto Bowls are loaded with quinoa, cherry tomatoes, garlic potatoes and chopped kale - all topped off with vegan kale pesto.

    Jump to Recipe
    These Roasted Potato Kale Pesto Bowls are the loaded with quinoa, cherry tomatoes, garlic potatoes and chopped kale - all topped off with vegan kale pesto | ThisSavoryVegan.com #thissavoryvegan #veganbowl #vegan

    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.

    Bright, fresh and flavor-packed, this Vegan Kale Pesto can be used over pasta, in salads or on pizzas. A healthy and delicious sauce | ThisSavoryVegan.com #thissavoryvegan #vegan #pesto

    What is in Roasted Potato Kale Pesto Bowls?

    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.

    These Roasted Potato Kale Pesto Bowls are the loaded with quinoa, cherry tomatoes, garlic potatoes and chopped kale - all topped off with vegan kale pesto | ThisSavoryVegan.com #thissavoryvegan #veganbowl #vegan
    These Roasted Potato Kale Pesto Bowls are the loaded with quinoa, cherry tomatoes, garlic potatoes and chopped kale - all topped off with vegan kale pesto | ThisSavoryVegan.com #thissavoryvegan #veganbowl #vegan

    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.

    Need more recipe inspo? Check these out:

    • Simple Mexican Quinoa Bowls
    • Vegan Kale Pesto
    • White Bean, Rice & Kale Vegan Burritos
    These Roasted Potato Kale Pesto Bowls are loaded with quinoa, cherry tomatoes, garlic potatoes and chopped kale - all topped off with vegan kale pesto | ThisSavoryVegan.com #thissavoryvegan #veganbowl #vegan
    Print Pin
    5 from 4 votes

    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.
    Course lunch
    Cuisine American
    Keyword bowls, pesto
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 4 bowls
    Calories 631kcal

    Ingredients

    • 1 lb yellow potatoes cut in half
    • 2 tablespoon olive oil
    • 1 tablespoon garlic powder
    • 1 tablespoon 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

    Nutrition

    Calories: 631kcal | Carbohydrates: 86g | Protein: 19g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 332mg | Potassium: 1406mg | Fiber: 10g | Sugar: 3g | Iron: 7mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    These Roasted Potato Kale Pesto Bowls are the loaded with quinoa, cherry tomatoes, garlic potatoes and chopped kale - all topped off with vegan kale pesto | ThisSavoryVegan.com #thissavoryvegan #veganbowl #vegan
    « Weekly Vegan Dinner Plan #63
    Weekly Vegan Dinner Plan #64 »

    Reader Interactions

    Comments

    1. Julie Neubert

      January 25, 2021 at 9:01 pm

      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!

      Reply
      • Rene

        January 29, 2021 at 9:08 am

        So glad you liked it! And yes, the perfect make ahead lunch!

        Reply
    2. Jennifer

      September 28, 2019 at 7:12 pm

      5 stars
      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

      Reply
    3. Leigh

      September 25, 2019 at 3:13 pm

      5 stars
      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!

      Reply
      • Rene

        September 26, 2019 at 9:44 am

        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.

        Reply
    4. Karleigh

      September 23, 2019 at 3:35 pm

      For the meal prep option are you supposed to eat the dish cold? I wasn’t sure about microwaving with the kale

      Reply
      • Rene

        September 26, 2019 at 9:50 am

        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!

        Reply
    5. Matt

      August 27, 2019 at 6:22 pm

      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.

      Reply
      • Rene

        August 29, 2019 at 10:26 am

        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.

        Reply
    6. Deborah Karen Wilkinson

      June 19, 2019 at 11:16 am

      5 stars
      This is an amazing bowl - one of the best!

      Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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