Roasted Potato Kale Pesto Bowls
These Roasted Potato Kale Pesto Bowls are loaded with quinoa, cherry tomatoes, garlic potatoes and chopped kale - all topped off with vegan kale pesto.
Ingredients
- 1 lb yellow potatoes cut in half
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp oregano
- salt & pepper to taste
- kale pesto to taste
- 2 cups quinoa cooked
- 4 cups kale stems removed & chopped
- 1 cup cherry tomatoes cut in half
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper. Add potatoes, olive oil, garlic powder, oregano, salt & pepper to a bowl and toss to combine. Transfer to the baking sheet and spread evenly. Place in the oven and cook for 30 minutes, flipping halfway through.
- While the potatoes are cooking prepare the Kale Pesto according to the instructions.
- To assemble, layer quinoa, kale, cherry tomatoes and potatoes in 4 bowls. Drizzle pesto over each bowl and serve.
- If making for meal prep, allow everything to cool completely before placing in individual containers. Place in the fridge until ready to eat.
Video
Calories: 631kcal, Carbohydrates: 86g, Protein: 19g, Fat: 24g, Saturated Fat: 4g, Cholesterol: 2mg, Sodium: 332mg, Potassium: 1406mg, Fiber: 10g, Sugar: 3g, Iron: 7mg
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