Red Pepper Pesto Quinoa Bowls
These Red Pepper Pesto Quinoa Bowls are layered with seasoned quinoa, crispy chickpeas, charred peppers and roasted red pepper pesto!
Ingredients
FOR THE RED PEPPER PESTO
- 1 12-ounce jar roasted red peppers drained (about 2 whole peppers)
- 1 cup fresh basil
- 2 cloves garlic peeled
- 1/4 cup pine nuts
- 1/4 cup vegan parmesan
- salt & pepper to taste
- olive oil
FOR THE BOWLS
- 1 cup quinoa dry
- 2 cups broth
- 1 15-ounce can chickpeas drained and rinsed
- 2 bell peppers sliced
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- salt & pepper
- 2 tablespoons olive oil
- parsley chopped
- 2 avocados
- pita bread for serving, optional
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the pesto ingredients (except the oil) to a food processor and pulse until combined. With the motor running, drizzle in olive oil until it reaches the consistency you like. Taste and adjust salt if needed. Set aside.
- Add the quinoa and broth to pot. Bring to a boil, cover and lower heat. Cook until all of the liquid has been absorbed. Right before serving, sprinkle in some parsley.
- Add the chickpeas, peppers, garlic powder, oregano, salt, pepper and olive oil to the baking sheet. Cook for 20 minutes and remove from the oven.
- To assemble, layer each bowl with quinoa, chickpeas, peppers, avocado and parsley. Drizzle with pesto and serve with warm pita bread!
Video
Calories: 569kcal, Carbohydrates: 60g, Protein: 18g, Fat: 32g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 16g, Cholesterol: 5mg, Sodium: 1889mg, Potassium: 1031mg, Fiber: 15g, Sugar: 4g, Iron: 6mg
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