My Go-To Meal-Prep: Roasted Veggie Chickpea Pesto Quinoa Salad
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Calories
- 324 kcal
- Carbs
- 44.10 g
Ingredients
- 1 mediumsweet potato, cut into 1/2 inch cubes
- 8 ouncesbaby bella mushrooms, sliced
- 1 15 ounce canchickpeas, drained and rinsed
- 2 tablespoonsolive oil
- 1 teaspoongarlic powder
- 0.5 teaspoondried oregano
- 0.5 teaspoonsalt
- to tastefreshly ground black pepper
- 0.5 cupuncooked quinoa
- 1 cupwater
- 1 cupfresh basil leaves
- 0.33 cuproasted or raw cashews
- 2 tablespoonsolive oil or avocado oil
- 1 clovegarlic
- 0.25 teaspoonsalt
- 1-2 tablespoonswater, to thin pesto as necessary
Instructions
- 1
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place chopped veggies and chickpeas on parchment paper.
- 2
Drizzle 2 tablespoons olive oil over veggies, then sprinkle on garlic powder, dried oregano, salt, and pepper. Gently toss with your hands then spread veggies out evenly. Bake for 20-25 minutes, or until veggies are tender and roasted, flipping over halfway through to ensure even cooking.
- 3
While the veggies are roasting, make the quinoa: add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes, then remove from heat, fluff quinoa with a fork and transfer quinoa to a large bowl.
- 4
Make the pesto: In the bowl of a food processor, add basil, cashews, oil, lemon juice, garlic clove, and salt. Process until smooth, about 1 minute, adding a tablespoon or two of water to thin pesto, if necessary. Pesto should be on the thicker side.
- 5
Once veggies are done, add them to the bowl with the quinoa. Then fold in the pesto. Serve warm or cold.