Plant-Based Sheet Pan Pesto Bowl
Loaded with zesty flavor, this easy this Plant-Based Sheet Pan Pesto Bowl is a delicious way to feed the family or meal prep for the week.
Servings 4 people
Ingredients
- 1 lb Yukon gold potatoes or small baby potatoes cut into halves or quarters (depending on size)
- 2 (15) oz cans chickpeas drained and rinsed
- 6 tbsp olive or avocado oil divided
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 4 cups small broccoli florets about two small crowns
- 1 large zucchini cut into ¼” half circle slices
- 10 oz fresh grape or cherry tomatoes
- 2 avocados sliced
- 1 cup pepitas
- 1 cup dairy-free pesto
Instructions
- PREHEAT oven to 425°F degrees with a rimmed baking sheet in it.
- STEAM cut potatoes for 4 minutes, until just tender. Pat dry potatoes and rinsed chickpeas. This will help them get crispy!
- TOSS potatoes and chickpeas with 2 tablespoons of oil. Sprinkle with 1 teaspoon salt, and ½ teaspoon each garlic powder and paprika.
- REMOVE the preheated baking sheet from the oven and line with parchment paper. Spread chickpeas and potatoes on it in a single layer. For the crispiest potatoes, make sure to turn them cut side down flat on the baking sheet. Cook for 20 minutes. Shake the pan at 10 minutes to toss the chickpeas, but don’t flip the potatoes.
- WHILE potatoes and chickpeas are roasting, combine in a large bowl broccoli, zucchini, and tomatoes. Toss with remaining ¼ cup oil. Season with remaining 1 teaspoon of salt, and ½ teaspoon each garlic powder and paprika.
- REMOVE potatoes and chickpeas from the oven and spread the broccoli mixture evenly on top. Roast for an additional 15 minutes.
- DIVIDE the roasted vegetables and chickpeas among 4 bowls. Top each bowl with half an avocado, ¼ cup pepitas, and ¼ cup pesto. Enjoy!