Y’all, guess what?
I made a vegan meal by accident.
And it was really good.
I’ve decided recently that I need to start actually making the recipes that I’ve pinned (as you know, recipes aren’t really how I roll). So I was browsing my “Healthy Bites” board and came across this tasty veggie bowl from Oh She Glows. Now technically, I wasn’t doing my job here because I’ve actually already made this recipe…sort of. I mean she’s a vegan, so naturally when I made it, my version included lots of Parmesan cheese and maybe even some feta. So last night, instead of reading/following the recipe, I used it as a guide and did my own thing. And then….
Did I just create a vegan-friendly, possibly gluten-free dinner by accident? My goodness, I think I did!
[pats self on the back]
And then I said, “Go you!” out loud…to myself….on the couch….alone in my apartment.
ROASTED VEGGIE POWER BOWL w/ AVOCADO PESTO (vegan/vegetarian) – inspired by Oh She Glows
Serves 5-6 as a meal (lots of leftovers for lunch!)
2 medium zucchini – quartered and sliced
1 large yellow squash – quartered and sliced
1/2 small Vidalia onion – chopped
1-1/2 cups farro(could sub quinoa, or brown rice)
1-2 large handfuls of arugula (could sub spinach)
3 tbsp fresh lemon juice
2 cloves of garlic
1 large handful of fresh basil
2 tbsp chopped walnuts
salt + pepper
Preheat oven to 400 degrees.
1 – In a metal roasting pan – toss your sliced up squash, zucchini & onion in a little olive oil, salt + pepper. Place in hot oven and roast for about 20-35 minutes, or until cooked through and a little brown.
2 – Meanwhile, in a medium/large pot bring 3 cups of water to a boil. Once boiling, throw in your farro. Stir and bring back up to a boil, then lower heat to simmer and cover. Cook until farro is tender (about 30 minutes), then drain any excess water.
3 – Make your Avocado Pesto: In a food processor, combine avocado, garlic, basil, walnuts, lemon juice and about 3 tbsp of olive oil. You may find you need to add a little water to get it going….or you may have an awesome processor and can skip this step. Add salt + pepper, to taste (I usually do this after it’s all combined to be sure I don’t add too much). Set aside in fridge.
3 – Once your veggies are done – combine farro & roasted veggies in a large bowl (I used my roasting pan because it had tall sides and the heat helped the arugula wilt). Immediately throw in a couple handfuls of arugula. Toss mixture until everything is well-combined and arugula has begun to wilt.
4 – Serve in bowls and top with a
HUGEladylike-sized dollop of avocado pesto.
The avocado pesto is really where the flavor is so don’t hold back on that! I put a big ol’ spoonful on top and stir it all around before digging in. It doesn’t look pretty, but it makes for a really satisfying, and healthy meal!
Also, if you’re not big on vegan anything and want to add a little depth to it, add some feta into your farro/veggie mix, or forget the avocado and top it with regular basil pesto (oh hey, Parmesan! I’d knew you’d work your way back in here.)
HAPPY FRIDAY Y’ALL!