These Roasted Potato Kale Pesto Bowls are loaded with quinoa, cherry tomatoes, garlic potatoes and chopped kale - all topped off with vegan kale pesto.
- 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
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.
Calories: 631kcal | Carbohydrates: 86g | Protein: 19g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 332mg | Potassium: 1406mg | Fiber: 10g | Sugar: 3g | Iron: 7mg
Servings: 4 bowls