Pesto Vegetable Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted vegetables and white beans served over herbed pesto couscous with avocado and almonds. A filling vegetarian bowl packed with protein, healthy fats, and vibrant flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 head broccoli (cut into florets, 2-1/2 cups)
- 1 head cauliflower (cut into florets, 5-1/3 cups)
- 5 large carrots (peeled and sliced, 2-1/2 cups, see note 1)
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper
- 1 (15-ounce) can white beans (cannellini, drained and rinsed)
- 1 cup Moroccan couscous (not pearl)
- 1 cup chicken stock (or vegetable stock; can also use water)
- 1 teaspoon butter
- 1/2 cup basil pesto (store-bought or homemade; I recommend Buitoni’s fresh-made (refrigerated) basil pesto for this recipe!)
- 2 large lemons (divided, plus additional wedges for serving)
- 1 large ripe avocado (thinly sliced or chopped)
- 1/3 cup honey-roasted almonds (I buy pre-roasted honey roasted almonds—the type ready-made for salads)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 929mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1485mg
- Calcium
- 263mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 929MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.