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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Turn on the oven to 180°C.
Cut the veggies into big chunks and layer them on a parchment-lined baking tray together with the rinsed chickpeas. Drizzle with some oil, salt and pepper. Bake for 30 minutes, flipping halfway until the vegetables are tender and slightly caramelized.
Prepare the quinoa by rinsing it and boiling it in double the amount of water until fluffy.
Prepare the pesto by blending all the pesto ingredients until smooth.
Assemble the bowls with quinoa, roasted veggies and chickpeas, topped with pesto.
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Use 100-120 g uncooked quinoa and 2-3 tbsp water for the pesto, to your liking.
Keep the veggies, pesto and quinoa in the fridge separately for up to 5 days and assemble the bowls on the day of eating.
How long can I store the components in the fridge?
Keep the veggies, pesto, and quinoa in the fridge separately for up to 5 days.
Can I use a different nut for the pesto?
Yes, you can substitute almonds with other nuts like walnuts or cashews.
How much protein is in each portion?
About 20 g of protein per portion.
What consistency should the pesto be?
Adjust the water in the pesto to achieve your desired consistency.
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with other grains like couscous or bulgur.
