Roasted Mushroom Vegetable Bowls with Avocado Pistachio Pesto
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Making Thyme for Health · by Sarah Rotavera

Roasted Mushroom Vegetable Bowls with Avocado Pistachio Pesto

NUTRITION · PER SERVING—
CAL 19%·PRO 16%
CARBS 29G30% OF CAL
9G FIBER10G OTHER10G TOTAL SUGAR
FAT 28G67% OF CAL
4G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted mushrooms and vegetables served over farro with a creamy avocado pistachio pesto. A plant-based grain bowl with roasted and fresh elements for texture and flavor.

mainbowlgrain bowldairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 4 portobello mushroom caps (sliced)
  • 1 tablespoons high heat oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons tamari
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1 bunch asparagus (chopped)
  • 2 bell peppers (cored and sliced)
  • 2 small potatoes (diced into 1-inch cubes)
  • 1/2 red onion (sliced)
  • 2 cups cooked farro for serving (optional/sub brown rice or quinoa for GF)
  • 1 ripe avocado (pitted)
  • juice of 1 lemon (about 2 tablespoons)
  • 1/4 cup pistachios
  • 1/4 cup extra virgin olive oil (or water for low-fat option)
  • 1 cup fresh basil leaves (about 2 ounces)
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • pinch of cayenne (optional)
PREP
—
SODIUM
952MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.