Description
This hearty and filling bowls are packed with roasted spring veggies, vegetarian meatballs and pesto!
Ingredients
Scale
- 2 cups small broccoli florets
- 2 cups thinly sliced carrots
- 2 cups sugar snap peas, cut in half
- 1 large red bell pepper, diced
- 2 teaspoons Earth Balance Buttery Spread, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup dried quinoa
- 2 tablespoons chopped fresh herbs, I used parsley
- 1 bag Gardein’s Classic Meatless Meatballs
- 1 cup pesto sauce, store-bought or you can use the recipe below for my Spinach Mint Pesto
Spinach Mint Pesto:
- 2 1/2 cup baby spinach leaves
- 1/2 cup fresh mint leaves
- 1/4 cup chopped walnuts, or your favorite nut
- 3 tablespoons nutritional yeast
- Juice of 1 lime
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 cup olive oil
Instructions
- Pre-heat oven to 400 degrees F. Place all the diced veggies on a large baking sheet and toss with the melted Earth Balance, salt and pepper. Roast veggies until fork tender, 30-40 minutes, flipping once.
- Rinse quinoa and add it to a medium sized pot with 1 1/2 cups water. Bring to a simmer and cook quinoa until tender, 10-12 minutes. Let quinoa cool and then mix in chopped herbs. You could also add some salt, to taste, if desired.
- Heat a large pan over medium heat and spray with cooking spray, or use 1/2 teaspoon olive oil. Add meatballs to the pan and cook until browned and warmed through, 7-10 minutes.
- If using homemade pesto: add all pesto ingredients to a food processor, or blender, and blend until smooth.
- Assemble bowls: to each bowl add, 1/2 cup quinoa, 1/4 of the roasted veggies, 3 meatballs and about 1/4 cup of pesto. Sprinkle with fresh herbs, if desired.
Notes
Recipe makes 4 bowls. This recipe is great for dinner or a meal prep lunch! It can be stored in the refrigerator for up to 2 days. (The roasted broccoli doesn’t do quite as well if left longer.)
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner, Lunch, Vegetarian
