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With grains 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.
Bowls that are loaded with vegetable are meant to be healthy (obviously), but can also taste amazing as well – from vegetarian burrito bowls to falafel bowls.
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! This veggie bowl 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, the pesto is what puts this recipe over the top. I just love pesto and it’s the perfect complement for the vegetables and grains.
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.
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.
Jump to:
Recipe Ingredients
- Barley/farro/quinoa – use whatever grain you like or have in the pantry.
- Chickpeas – adds some protein and crispiness.
- Broccoli, carrots, Brussels sprouts, cauliflower, kale – mix and match your veggies.
- Pesto – homemade or store-bought works.
- Pistachios – adds some crunch. Can use other nuts.
- Salt and black pepper – enhances the flavor of the veggie bowl.
Step-by-Step Instructions
- Cook grains according to instructions and set aside. Preheat oven to 425°F.
- Place chickpeas on parchment-lined baking sheet and drizzle with some olive oil salt and pepper.
- In another baking sheet lined with parchment paper, place carrots, broccoli, Brussels sprouts and cauliflower and drizzle with olive oil and salt and pepper. Place both in oven and bake for 30-35 minutes, or until chickpeas are golden brown and crisp and veggies are beginning to char.
- To assemble, in large bowl, add grains, roasted veggies, kale, and chickpeas and toss pesto to combine. Top the veggie grain bowl with some pistachios.
Vegetable Varieties
The great thing about recipes like this veggie bowl 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.
Type of Pesto to Use
As mentioned before, pesto is what really adds flavor to this veggie grain bowl and the great thing is, if you don’t want to make kale pesto, there are plenty of other options:
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/sauce for much longer unlike romaine or spinach. By dressing the veggie grain bowl and letting it sit for a few hours, you will soften the kale and remove the bitterness.
Pro Tips/Recipe 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 this veggie bowl 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
- Kale Sweet Potato Salad
- Thai Butternut Squash Curry
- Summer Quinoa Salad
- Fall Harvest 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 Bowl
Ingredients
- 1 cup grain (barley, farro, quinoa), uncooked
- 1 (15.5 oz can) chickpeas, rinsed and drained
- 2 carrots, peeled and chopped into 1/2" chunks
- 1 head broccoli, chopped
- 2 cups Brussels sprouts, quartered
- florets from 1/2 cauliflower, chopped
- 1 bunch kale, stems removed and chopped
- 1 cup pesto
- 3 tbsp roasted pistachios
- salt + pepper
Instructions
- Cook grains according to instructions and set aside. Preheat oven to 425°F.
- Place chickpeas on parchment-lined baking sheet and drizzle with olive oil salt and pepper.
- In another parchment-lined baking sheet, place carrots, broccoli, Brussels sprouts and cauliflower and drizzle with olive oil and salt and pepper. Place both in oven and bake for 30-35 minutes, or until chickpeas are golden brown and crisp and veggies are beginning to char.
- To assemble, in large bowl, add grains, roasted veggies, kale, and chickpeas and toss pesto to combine. Top with some pistachios.
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!