Name: Layered Pesto Bowl
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 1 medium zucchini, chopped; ½ cup walnuts; 3 cup basil; 3 cup spinach; ¾ lemon, juiced; 3 tbsp nutritional yeast; 5 clove garlic; 1 (15oz can) chickpeas, rinsed & drained; 3 tbsp aquafaba; pinch of salt; 1 cup quinoa; 2 cup roasted yukon gold potatoes, or sweet potato; 2 cup mixed vegetables, steamed; 1 (15oz can) chickpeas, rinsed & drained; 1 (14oz block) extra-firm tofu, pressed & drained; 2 tbsp soy sauce; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tbsp olive oil, optional

Cook the quinoa: rinse 1 cup dry quinoa and cook per the package directions until tender. Set aside.

I like to assemble this bowl with quinoa, potatoes (or sweet potatoes) and whatever veggies i have on hand to use up. Really feel free to use bowls like this to clean your fridge out, thats what theyre so good for!

Chop the zucchini and garlic. Combine all the pesto ingredients in food processor. Process until smooth, add 1-2 tbsp water if needed. Taste and adjust salt or lemon juice

Press tofu and cube it. Toss with soy sauce, garlic powder, paprika, olive oil. Bake at 400°F (205°C) for , flip halfway. Divide into 4 containers, about 1/4 block per serving.

Divide your ingredients into 4 containers with 1/2 cup quinoa, 1/2 cup potatoes, 1/2 cup veggies, 1/2 cup chickpeas per container

Add the pesto on top and divide evenly between the containers.

Layered Pesto Bowl

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Layered Pesto Bowl

Instructions

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