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Autumn Harvest Bowl with Creamy Basil Pesto Dressing

By LAURA
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Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Breakfast
Cuisine French, Italian
Servings 2 people
Calories 100 kcal

Ingredients
  

  • • 1 cup sweet potato, diced
  • • 1 cup golden beets, diced
  • • 2 cups Brussels sprouts, halved
  • • 2 cups cauliflower florets
  • • 2 cups kale, stemmed
  • • 2 cloves garlic, minced
  • • 1/3 cup olive oil
  • • 2 tsp sea salt
  • • 1/2 tsp black pepper
  • • 1.5-2 cups cooked grain (quinoa, buckwheat groats, or farro)
  • • 1 cup fresh basil
  • • 1/4 cup pine nuts
  • • 1/4 cup olive oil
  • • 1/4 cup unsweetened plant-based milk
  • • 1 tbsp lemon juice
  • • 1/2 tbsp arrowroot starch
  • • 1 tbsp nutritional yeast
  • • Salt and pepper, to taste

Instructions
 

  • Preheat oven to 425°F (220°C).On a parchment-lined baking sheet, arrange sweet potatoes, beets, Brussels sprouts, and cauliflower. Drizzle with most of the olive oil, season with salt and pepper, and toss. Roast for 25 minutes.While roasting, prepare grains and pesto dressing. For the dressing, whisk milk and arrowroot starch together. In a blender, combine basil, pine nuts, lemon juice, nutritional yeast, salt, and pepper. Blend while slowly adding olive oil and milk mixture.After 25 minutes, add kale to the baking sheet with remaining olive oil. Sprinkle garlic over all veggies, and roast for 10 more minutes until tender and crispy.Cook protein of choice.To assemble, add grains to a bowl, top with roasted veggies and protein, then drizzle with creamy pesto. Enjoy!