I 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…Drizzle 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. Prepare 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!