Vegan Pesto Bowls

Pesto BowlsI love pesto bowls so much. I mean what’s better than a big bowl of pesto veggies? After Thanksgiving I made pesto smashed potatoes, which were so tasty that I did a play on those for this recipe. This recipe made so much that we even had leftovers for lunch the next day!

Eric’s parents are coming tomorrow so it should be a really fun weekend. We are driving down to San Diego to go to the wildlife park and I was promised I would get to see some lemurs!!! I’m so pumped.

In other exciting news………..I GOT A DISNEY INTERNSHIP THIS WEEK!!!! I’m so excited! The fellowship that I’m on for grad school requires that I do a 3 month internship. In December I got an email that Disney Imagineering was looking for polymer chemists for a few projects and applied. Now I can say I’m going to be a Disney Imagineer!! I start in April and I’m so excited to go work for Disney 😀 When everything was official I even did a little celebration dance.

Anyways…..onto the pesto bowls nom nom!

I prepared a vegan pesto mayo that is a great staple in our house. We use it on sandwiches, in pasta, on veggies, anything you can think of. There are so many things you can do with a good pesto. I usually make it the night before and then just store it in the fridge until I’m ready to use it. This time I made couscous and then mixed 1/4 cup of the pesto into the prepared couscous. This turned out to be a great base for the bowls.

For the smashed potatoes, (which are a great snack on their own) boil small white or red potatoes just until a fork can reach the center without much trouble. Drain the potatoes and lay them out on a baking sheet. Use a folded paper towel in the palm of your hand to smash the potatoes like this…IMG_7485Drizzle with olive oil and season with salt and pepper and then pop them in a 400 F oven for 25-30 minutes. When you remove the potatoes they will smell so amazing…a little crispy on the outside but soft on the inside. Try not to eat all of them off the tray. Smashed potatoesPrepare the bowls by adding a bed of lettuce topped with a cup of pesto couscous. Add potatoes, baked brussel sprouts and avocado. Since we love pesto so much we also topped with a dollop of pesto. Enjoy!

Vegan Pesto Bowls
Print Recipe
These vegan pesto bowls are prepared over a bed off pesto couscous and topped with smashed potatoes, baked brussel sprouts and avocado slices.
Servings
4 bowls
Servings
4 bowls
Vegan Pesto Bowls
Print Recipe
These vegan pesto bowls are prepared over a bed off pesto couscous and topped with smashed potatoes, baked brussel sprouts and avocado slices.
Servings
4 bowls
Servings
4 bowls
Ingredients
For the pesto
For the bowls
Servings: bowls
Instructions
For the pesto
  1. Add all pesto ingredients into a food processor and process until smooth. Set aside
For the bowls
  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. Bring a medium pot of water to a boil and add the potatoes. Boil for about 15 minutes or until the potatoes are cooked through, depending on the size of your potatoes.
  3. Drain the potatoes and allow to cool slightly.
  4. When the potatoes are cool move them to the lined baking sheet. Fold a paper towel in half and put it in the palm of your hand. Use your palm to "smash" the potatoes flat.
  5. Season the potatoes with 1 tbsp of oil and salt and pepper. Put in the oven for 30 minutes.
  6. Cut the nubs off the brussels and then cut them in half. Add them to a large glass pan along with minced onion. Drizzle 2 tbsp of olive oil on top and season with salt and pepper.
  7. Add 1/2 cup water to the brussels, cover with aluminum foil and put them in the oven for 30 minutes.
  8. Prepare the couscous according to directions on package.
  9. Fluff couscous with a fork and add 1/4 cup of pesto. Stir to combine.
  10. Prepare the bowls by plating the lettuce on the bottom followed by the couscous. Top the bowls with potatoes, brussels and sliced avocado. Spoon some pesto on top and enjoy!
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