With quinoa and a variety of roasted vegetables that is topped with crispy chickpeas and some kale pistachio pesto, this veggie bowl is the perfect healthy dinner.
For those that follow this little blog, you know I try to do a balance of cheat food that in a fake world I could eat every day and healthy meals where I actually feel good about myself afterward. Today is one of those days that I’m sharing a recipe that tastes good, but also makes you feel good too! I was actually inspired by one of the healthy blogs I follow – Love & Lemons.
The great thing about vegetarian bowl recipes is you can make whatever vegetables you enjoy. I mix and match, where sometimes I use asparagus or broccolini – it really is your call. At the end of the day though, this kale pistachio pesto is what puts this recipe over the top. I just love pesto and it’s the perfect complement for the vegetables and quinoa. And if you haven’t tried the pesto you really are missing out. It really makes any meal better, which is probably why I’ve already used it in at least 5 different recipes I’ve shared including some other grain bowl recipes I’ve yet to share.
Quinoa veggie bowls are great for make-ahead lunches and this one is no different. Just prepare as is but wait until adding the pesto to the veggie bowl until the day you eat it.
What Ingredients are in this Veggie Bowl Recipe?
- Quinoa
- Chickpeas
- Produce – broccoli, Brussels sprouts, cauliflower, kale
- Pesto
- Pepitas
- Salt and black pepper
Can I Use Different Vegetables?
Yes. The great thing about recipes like this is you really can interchange the vegetables you use. Whether it’s spinach instead of kale or broccolini instead of broccoli. Or maybe you want to add some asparagus. Be as imaginative as you can be.
Do I Need to Massage Kale?
No although it does help. Messaging kale is best if you’re eating it immediately. By massaging it, you make it softer, less course and less bitter. It’s best to massage with a drizzle of olive oil. But kale can also hold dressing for much longer unlike romaine or spinach. By dressing the salad and letting it sit for a few hours, you will soften the kale and remove the bitterness.
Tips for a Tasty Veggie Bowl
- Use fresh kale and chop yourself so you can easily remove the stems. Don’t buy the pre-packaged chopped kale unless that’s your only option.
- It is mentioned before, but massage the kale with some olive oil to make it less course and bitter.
- If you don’t want to make your own pesto, you can buy at the store.
- Be consistent with the size you dice the vegetables so they cook evenly.
- If serving immediately, add the warm vegetables to the kale right before tossing with the pesto. The kale will hold up to the warm and you’ll have a nice warm salad.
- If using for leftovers or a make-ahead lunch, keep the kale separate from all the other ingredients and toss to combine in the morning or right before serving.
Similar Recipes
- Vegetarian Burrito Bowls
- Kale Sweet Potato Salad
- Thai Butternut Squash Curry
- Summer Quinoa Salad
- Edamame Salad
If you’ve tried this Veggie Bowl or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Veggie Grain Bowl
Ingredients
- 1 cup quinoa, uncooked
- 1 (15.5 oz can) chickpeas, rinsed and drained
- 2 parsnips, peeled and chopped into 1/2" chunks
- 1 head broccoli, chopped
- 2 cups Brussels sprouts, quartered
- florets from 1/2 cauliflower, chopped
- 2 bunches kale, stems removed
- 1 cup kale pistachio pesto (from blog)
- 3 tbsp roasted pepitas
- salt + pepper
Instructions
- Cook quinoa according to instructions and set aside. Preheat oven to 425F.
- Place chickpeas on parchment-lined baking sheet and drizzle with olive oil salt and pepper. In another baking sheet, place parsnips, broccoli, Brussels sprouts and cauliflower and drizzle with olive oil and salt and pepper. Place both in oven and bake for 20-25 minutes, or until chickpeas are golden brown and crisp and veggies are beginning to char.
- To assemble, in large bowl, add quinoa, roasted veggies, kale, and chickpeas and toss pesto to combine. Top with some pepitas.
Notes
- Use fresh kale and chop yourself so you can easily remove the stems. Don’t buy the pre-packaged chopped kale unless that’s your only option.
- It is mentioned before, but massage the kale with some olive oil to make it less course and bitter.
- If you don't want to make your own pesto, you can buy at the store.
- Be consistent with the size you dice the vegetables so they cook evenly.
- If serving immediately, add the warm vegetables to the kale right before tossing with the pesto. The kale will hold up to the warm and you’ll have a nice warm salad.
- If using for leftovers or a make-ahead lunch, keep the kale separate from all the other ingredients and toss to combine in the morning or right before serving.
I could use something healthy right now!