Mediterranean Pesto Bowl

Active time: 15min Total time: 45min Servings: 2 Recipe from: plantbaes.com

Why?

Image courtesy of Plantbaes.com

• Vegan (or vegetarian)

• High in protein

• High in fibre

• Rich in vitamin C

• Packed with good fats

Ingredients:

• 600 g potatoes, diced (skin on)

• 1 teaspoon onion powder

• 1 teaspoon sumac

• 1/4 teaspoon sea salt flakes

• 1 tablespoon olive oil, divided

• 200 g cherry tomatoes

• 1 head broccoli, (chopped into florets)

• 1 tablespoon pine nuts

• 30 g fresh basil, (packed)

• 30 g nutritional yeast

• 260 g cooked cannellini beans

• 2 cloves, garlic

• 2 tablespoons lemon juice

• 1 pinch sea salt flakes

• 80 ml plant based milk

How to prepare

1. Preheat the oven to 200 °C

2. Combine potatoes with onion powder, sumac, sea salt flakes, and ½ tbsp olive oil. Bake for 20 minutes.

3. Combine broccoli with ½ tbsp olive oil. Add to potatoes on the baking tray, mix, and add tomatoes. Bake for 20 minutes.

4. Add pine nuts to a small oven-safe dish and bake for 7 minutes.

5. Blend basil, nutritional yeast, beans, garlic, lemon juice, salt, and soy milk until smooth.

6. Layer the dip onto a plate and top with the roasted potatoes, broccoli, and tomatoes. Sprinkle with the toasted pinenuts, and enjoy!

If you want to receive my Foodie Friday recipes direct to your inbox every Friday, simply click on the button below!