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Vegan Pesto Italian Rainbow Bowl

Vegan Pesto Italian Rainbow Bowl

Course Main Course
Cuisine Italian
Keyword dinner, gluten free, vegan, italian, healthy, roasted veggies, vegetables,

Ingredients

Roasted Veggies

  • 2 cups tightly packed variety of greens, roughly chopped (kale, chard, collard greens, spinach)
  • 2 zucchini, slice 1/4" on the diagonal
  • 2 bunches broccolini, roughly chopped
  • 1 red bell pepper thickly chopped
  • 1 yellow bell pepper thickly chopped
  • 1 orange bell pepper thickly chopped
  • 1 large heirloom tomato quartered, then halved again
  • 3 tbsp extra virgin olive oil optional
  • 1 can garbanzo beans rinsed thoroughly
  • pinch himalayan salt and black pepper to taste

Pesto

  • 2 cups tightly packed fresh basil
  • 1/2 cup extra virgin olive oil
  • 1/4 cup nutritional yeast
  • 1/2 cup walnuts or sub with almonds or pine nuts
  • 2 cloves of garlic peeled
  • 1/4 tsp sea salt
  • 1 tbsp lemon juice

Garnish

  • handful microgreens
  • mixed olives
  • 1 tsp hemp seeds

Instructions

Roasted Veggies

  1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper

  2. Split the veggies between the 2 trays, drizzle oil (if using) and sea salt. Toss to combine. Bake for 20 mins or lightly browned and tender.(cook longer if you prefer them heavily roasted) Flip the zucchini half way through cooking time.

  3. Meanwhile, heat 1 tbsp olive oil in a skillet, add the chopped greens and sauté until wilted; approx 2-3 mins

Pesto

  1. In a food processor pulse nuts and garlic into small crumb size pieces. Add the fresh basil and pulse a few more times, scrape down the sides with a spatula, then add nutritional yeast, salt and lemon juice. While the food processor is running, slowly add the olive oil. This will help the pesto to emulsify and keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. Feel free to make it as chunky or smooth as you like.

  2. To serve, add wilted greens to serving plates. Top with roasted veggies, a healthy scoop of pesto, garbanzo beans, fresh tomatoes and olives. Garnish with fresh lemon juice (optional), a tsp of hemp seeds (optional) and microgreens.