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Roasted Vegetable Bowls with Sunflower Seed Pesto & Cashew Cheese

Roasted Vegetable Bowls

with Sunflower Seed Pesto & Cashew Cheese

DINNER

Quick and Easy Cashews Beets Food Processor Quinoa Kale 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® Soft French-Style Cashew Cheese
  11. 1 tbsp (2 tbsp) vegetable oil*
  12. 3 tbsp (6 tbsp) olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: tree nut (cashew)
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 (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.

2
Roast the vegetables

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.

3
Blend the sunflower seed pesto

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.

4
Serve

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!