Roasted Vegetable Bowls
with Sunflower Seed Pesto & Cashew Cheese
- ¾ cup black quinoa
- 8 oz Yukon Gold potatoes
- 1 red beet
- 4 radishes
- 4 oz curly kale
- 1 garlic clove
- 1 lemon
- ¼ cup sunflower seeds
- 2 tbsp vegan parmesan
- 2 oz Treeline® Soft French-Style Cashew Cheese
- 1 tbsp (2 tbsp) vegetable oil*
- 3 tbsp (6 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Food processor
- Baking sheet
- Small saucepan with lid
Preheat the oven to 425°F. Add black quinoa, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 18 to 20 minutes.
Dice the potatoes into ½ inch cubes. Peel and dice the beet(s) into ½ inch cubes. Quarter the radishes. Add diced potato, diced beet, quartered radish, 1 tbsp (2 tbsp) vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender and browned in places, 20 to 25 minutes.
Destem the kale and roughly chop the leaves. Peel the garlic. Halve and juice the lemon(s). Add just half the chopped kale, peeled garlic, lemon juice, sunflower seeds, parmesan, 3 tbsp (6 tbsp) olive oil, ½ tsp (1 tsp) salt, and ¼ tsp (½ tsp) pepper to a food processor. Blend the sunflower seed pesto until well combined. Taste, and add salt as necessary.
Add a pinch of salt to the remaining chopped kale and massage the kale. Divide the quinoa and massaged kale between bowls. Top with roasted vegetables and sunflower seed pesto. Dollop with cashew cheese. Bon appétit!