Pesto Vegetable Bowls

Perfectly roasted cauliflower, broccoli, carrots, and white beans atop a bed of easy (5-minute) pesto couscous. This easy vegetarian Pesto Vegetable Bowl is packed with flavor, protein, and healthy fats.

Adding basil pesto to roasted vegetables is a game changer! The pesto makes these veggie bowls more filling, flavorful, and crave-able.  These pesto vegetables work great for weekly meal prep. You can also add chicken (using this chicken marinade) to these Pesto Vegetable Bowls.

I know I’m jumping the gun a bit by sharing a pesto recipe when fresh basil isn’t quite in season yet, but the point of this recipe is healthy food–fast.

While I’ll be the first to tell you that homemade is always best, there are times when homemade isn’t practical. Often, the best intentions to eat healthily are thwarted, thanks to actual life — from time restraints to all the random things that come up in daily life.

So, if eating healthier and getting your veggies in could use a shortcut, well I’m all for it.

Today we’re using store-bought pesto and it really makes this dish exceptionally easy. And while there is a bit of upfront time chopping vegetables, you could even buy pre-chopped vegetables for one heck of a short prep time. Let’s get started!

How to make these Pesto Vegetables

• Roast the veggies: Cut the broccoli, cauliflower, and carrots all into bite-size pieces. Here’s a guide to cutting and making roasted carrots. By cutting the carrots into thin diagonal cuts, they’ll roast at the same rate as the broccoli and cauliflower. 
• Make the pesto couscous base: For these bowls, we’re using Moroccan couscous which takes less than 10 minutes to make. 
• Assemble your bowls: Grab a bowl, fill it with the pesto couscous, and then load on the veggies and beans. Add some fresh avocado, another spoonful of pesto, and sprinkle some sliced honey-roasted almonds on top. Snap an Instagram shot here! 😉

A few quick tips

• Picking out the vegetables: Try to get the freshest vegetables you can. Here are a few tips for picking out the best broccoli and cauliflower: 
  • Check how firm the stem/stalk is; if it feels soft and weak, steer clear of it.
  • The closer together the florets of the broccoli or cauliflower, the better it is.
  • Avoid stems with florets drooping away from the center.
  • Avoid stems with yellow leaves around them.
• Getting fresh pesto: I highly recommend buying a container of fresh pesto at your nearest grocery store. My favorite brand of pesto is Buitoni® basil pesto (not sponsored, just a fan!) The flavor is a thousand times better than jarred pesto. Of course, you can always make your own too!
• The toppings: While optional, the honey-roasted almonds and avocado add a lot! Not only do they make the dish more filling (healthy fats!), but they also add texture and flavor.

My top tip for roasting veggies

Use a LARGE sheet pan: The more space the vegetables have (aka the less crowded they are) the better they roast. When vegetables are overlapping or jammed into a sheet pan, they end up steaming instead of roasting– which greatly affects the end taste and texture. I’ve started using this 15×21-inch sheet pan – which is practically the width of my oven. I can’t recommend the large sheet pan enough!

Bowl variation ideas

• Nuts: Instead of roasted almonds, try chopped pistachios.
• Cheese: Feta, goat cheese, or Parmesan would work great in these bowls.
• Add protein: Grill some chicken (use this chicken marinade), slice it up and add it to the bowls.
• Change up the veggies: Replace the broccoli with roasted Brussels sprouts, use sweet potatoes in place of carrots, or try roasting some cherry tomatoes with asparagus! 
• Change up the beans: Use the spice mix and directions in this chickpea salad for some perfectly roasted chickpeas you can add to the vegetables.

Serve these pesto vegetables alongside

• Italian Salad (the BEST dressing!)
• Strawberry Salad (super-fast prep!)
• Cowboy Caviar (easy bean salad)
• Garbanzo Bean Salad (Italian inspired)

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5 from 7 votes

Pesto Vegetable Bowls

By Chelsea Lords

Roasted cauliflower, broccoli, and carrots served over quick, flavorful pesto couscous. This easy vegetarian dish is packed with protein and healthy fats!

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 servings

Equipment

• large sheet pan, 15 x 21-inch

Ingredients 

USMetric

 

1x2x3x

• ▢ 1 head broccoli cut into florets, 2-1/2 cups
• ▢ 1 head cauliflower cut into florets, 5-1/3 cups
• ▢ 5 large carrots peeled and sliced, 2-1/2 cups, see note 1
• ▢ 1/4 cup olive oil
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon paprika
• ▢ Salt and pepper
• ▢ 1 (15-ounce) can white beans cannellini, drained and rinsed
• ▢ 1 cup Moroccan couscous not pearl
• ▢ 1 cup chicken stock or vegetable stock; can also use water
• ▢ 1 teaspoon butter
• ▢ 1/2 cup basil pesto sauce store-bought or homemade; I recommend Buitoni’s fresh-made (refrigerated) basil pesto for this recipe!
• ▢ 2 large lemons divided, plus additional wedges for serving
• ▢ 1 large ripe avocado thinly sliced or chopped
• ▢ 1/3 cup honey-roasted almonds I buy pre-roasted honey roasted almonds—the type ready-made for salads

Instructions 

• Preheat oven to 425°F Chop vegetables into bite-sized pieces; see pictures for general sizes (see note 1). The broccoli and cauliflower should be cut into bite-sized florets and carrots sliced on the diagonal, each cut 1 inch apart from the last cut.
• Place all the veggies on a very large sheet pan (use 2 sheet pans if the vegetables will overlap) and add olive oil, garlic powder, paprika, and salt/pepper (to taste) on top of veggies. Using your hands, toss ingredients together and roast 10 minutes, remove and stir/flip around, and return to oven for another 7–14 minutes or until crisp tender (timing will depend on the size of the vegetables and how roasted you like them).
• Remove the veggie tray from oven and add drained and dried white beans; toss together to warm the beans through. Add 2 tablespoons freshly squeezed lemon juice and a bit more salt and pepper (I add about 1 teaspoon salt and 1/2 teaspoon pepper, but add to preference.) and toss again. Set aside.
• Meanwhile, add chicken stock to a small pot. Add the butter and bring to a boil. Once boiling, remove from heat. Stir in couscous and cover the pot with a lid. After about 5 minutes, the liquid should be absorbed. Fluff with a fork. Stir in 1/4 cup pesto, 1 tablespoon lemon juice, and about 1/2 teaspoon each salt and pepper (add to preference).
• Fill 4 bowls with even amounts of the pesto couscous. Add the roasted veggie and bean mixture. Add fresh avocado to each bowl and top with even amounts of the honey-roasted almonds. If desired, add a wedge of lemon to each bowl. Spoon the remaining 1/4 cup pesto evenly over the bowls, using as much as you’d like. Enjoy immediately.

Recipe Notes

Note 1: If you're worried about your carrots not being roasted enough, place them on a different sheet pan from the broccoli and cauliflower. The carrots can be cooked longer that way.

Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Keep the roasted veggies, pesto, and couscous separate for the best texture. 

Nutrition

Serving: 1serving | Calories: 737kcal | Carbohydrates: 86g | Protein: 20g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 544mg | Potassium: 1704mg | Fiber: 17g | Sugar: 26g | Vitamin A: 16697IU | Vitamin C: 244mg | Calcium: 236mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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