1400 700 vegan roastedvegetablebowlswithsunflowerseedpesto horizontal

Roasted Vegetable Bowls

with Sunflower Seed Pesto & Cashew Cheese

dinner

Beets Food Processor Quinoa Kale Vegan Cheese Cashew Cheese Lemon Root Vegetables Grain Bowl Nuts Gluten-Free Soy-Free High-Protein Comfort Foods Fruit Leafy Greens American Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
640
FAT
26g
CARBOHYDRATES
98g
PROTEIN
22g

MAIN INGREDIENTS

  1. ¾ cup black quinoa
  2. 8 oz Yukon Gold potatoes
  3. 1 red beet
  4. 4 radishes
  5. 4 oz curly kale
  6. 1 garlic clove
  7. 1 lemon
  8. ¼ cup sunflower seeds
  9. 2 tbsp vegan parmesan
  10. 2 oz Treeline® Cashew Cheese
  11. 1 tbsp vegetable oil*
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nut
Nutrition

TOOLS

  • Food processor
  • Baking sheet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 425°F. Add black quinoa, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until spirals burst and water is absorbed 18 to 20 minutes.

2
Roast the vegetables

Dice the Yukon Gold potatoes into ½ inch cubes. Peel and dice beets into ½ inch cubes. Quarter the radishes. Place diced potatoes, diced beets, and quartered radishes on a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until tender and browned in places, 20 to 25 minutes.

3
Blend the sunflower seed pesto

Destem the kale and roughly chop the leaves. Peel the garlic. Halve and juice the lemon. Add just half of the chopped kale, peeled garlic, lemon juice, sunflower seeds, parmesan, 3 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper to a food processor. Blend the sunflower seed pesto, scraping down the sides as necessary, until well combined. Taste, and add salt as necessary.

4
Serve

Add a pinch of salt to the remaining chopped kale and massage. Divide cooked black quinoa and massaged kale between bowls. Top with roasted vegetables and sunflower seed pesto. Dollop with cashew cheese. Bon appétit!