Now that the weather in New York is finally starting to get chilly, its time for some warming food, right? This roasted veggie bowl is a perfect creation that you can make in five minutes with a little help from some weekly food prep. Simply roast some veggies for the week, make a big jar of pesto and throw this together for a lazy (but deeeelish) lunch or dinner. You can obviously swap out different veggies that you might prefer over my selection. I just like to always take note that different vegetables take different amounts of time to cook. In this recipe you will see that I roast the brussel sprouts and the carrots a little longer than the broccoli and leeks because they need more time.
In terms of the pesto, I use a walnut spinach pesto for this recipe as opposed to the traditional pesto made with pine nuts and basil. I like the substitution of walnuts for brain health and spinach for your daily dose of plant based protein. Feel free to use the same ratio and swap out your own favorite choice of nut and green, with pesto, the opportunities are endless!
Throw this together in a matter on minutes with the help from a little weekly meal prep!
- 1/4 cup Extra Virgin Olive Oil
- 4 Large Carrots sliced into coins
- 2lb bag Brussel Sprouts cut in half
- 2 Leeks sliced
- 1 head Broccoli cut into florets
- 2 15 oz. Cans Chickpeas drained and rinsed
- 1 tsp Smoked Paprika
- Salt & Pepper
- 2 cloves Garlic
- 1/4 cup Walnuts
- 1 cup Basil tightly packed
- 1 cup Spinach tightly packed
- 3 Tbsp Nutritional Yeast
- 1/2 Lemon juiced
- 1/4 tsp Sea Salt - more to taste
- 2 Tbsp water for thinning
- 1/2 cup Extra Virgin Olive Oil
Preheat oven to 425°
Add your brussel sprouts and carrots to a lined baking tray. I like to separate them on the tray so you can be selective of what you want once they are cooked. Drizzle generously with olive oil, salt and pepper. Place in the oven.
While they are cooking, prepare another lined tray with your carrots and leeks in the same way. Add these after the first tray has been cooking for 5 minutes.
Continue to bake both trays for another 10-15 minutes until veggies and tender but not mushy.
For the chickpeas:
Preheat oven to 400°.
Strain and rinse your chickpeas in a colander. Pat them try with some papertowels - this helps them get crispy in the oven!
On a lined baking tray, season them generously with olive oil, salt, pepper and smoked paprika. Bake the chickpeas for 20-30 minutes, tossing half way through.
Put everything except the oil into your food processor and pulse until combined.
With your machine on low, slowly drizzle in your olive oil until pesto becomes smooth with a little texture still to it.