Go Back
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
5 from 3 votes

Roasted Potato Kale Pesto Bowls

Print Recipe
These Roasted Potato Kale Pesto Bowls are loaded with quinoa, cherry tomatoes, garlic potatoes and chopped kale - all topped off with vegan kale pesto.
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins

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

Course: lunch
Cuisine: American
Keyword: bowls, pesto
Servings: 4 bowls