Recipe: Pesto Quinoa Bowls + Roasted Vegetables


Let's be honest, friends. I'm a newb in the kitchen. I've been known to double salt, substitute baking soda for baking powder (waffles have never been the same for me), and generally under or overcook things. I made a New Year's resolution this year to become more savvy in the kitchen and more like my sisters, who seem to have this natural gift of whipping up glorious meals out of nothing and presenting them in such a lovely way at the table.


 I had a roommate in college, my dear friend Chelsea, who was vegetarian and would pull together these amazingly nutritious and delicious colorful dishes from ingredients we'd get at our school's farmer's market every week. She inspired me to try lots of different veggies and would make quinoa and fresh guacamole almost every day! Chelsea's way of eating was simple and so tasty, so I've adapted a lot of her ways into my own diet.
This recipe came out of experimenting with roasting and steaming different vegetables and then throwing in all of my favorite things into a bowl. Somehow meals just taste better in a bowl, don't you think? I eat some variation of this probably two or three times a week, quinoa keeps really well in the fridge. 

Roasted broccoli and brussels sprouts are two of the most delicious things in the entire world, and so easy to make. I absolutely love sweet potatoes, too, and they seem to pair really well together. Really you can use any vegetables you want when it comes to a quinoa bowl!

Pesto Quinoa Bowls + Roasted Vegetables

Ingredients:
extra virgin olive oil
fresh broccoli
cubed sweet potatoes (You can buy pre-cut bags at Target)
avocado
corn (canned)
pesto (I buy mine at Costco)
1 cup quinoa (makes about 3 servings)
thyme
sea salt & ground pepper
1/4 cup water

Directions:
- Cook quinoa according to package directions. I cook mine in a rice cooker, with 2 cups of water to 1 cup quinoa. It takes about 25-30 minutes so I always start that early before everything else.
- Preheat oven to 425° for roasted veggies
- Coat broccoli in olive oil, salt & pepper and spread out on a baking sheet
- Bake broccoli for about 10-12 minutes, or until slightly browned
- While broccoli is baking, heat about 1 tbsp of olive oil in a skillet on low heat. Add sweet potatoes.
- Sprinkle sweet potatoes with thyme, salt & pepper to taste. Saute for few minutes, until they start to carmelize.
- Add 1/4 cup to pan and cover. Steam sweet potatoes until they are soft, about 5 minutes.
- Add as much pesto as you want (I like a lot, 2 or 3 spoonfuls) to your desired serving of quinoa when it is done cooking and still warm.
- Spoon quinoa mixture into bowl and top with roasted veggies, avocado, salt & pepper.

Other veggie suggestions: roasted asparagus, bell peppers, or brussels sprouts, sun dried tomatoes, artichoke hearts, butternut squash, eggplant, red onion, black beans



If you try this recipe, post a picture and tag me! I'd love to know what you all like in your favorite bowls. 
Happy Eating!
-Hailey-