Pesto Vegetable Bowls

5 from 7 votes

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

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Vegetarian

Cuisine: American

Keyword: pesto vegetables

Servings: servings

Author: Chelsea Lords

Cost: $17.83

Equipment

Large sheet pan (15" x 21") 15 x 21-inch

Ingredients

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 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

US - Metric

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.

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