Kale Quinoa Bowls with Creamy Pesto Aioli
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These kale quinoa bowls actually started as one of those meals where I was trying to clear out the produce drawer before buying more groceries. I had a mix of random ingredients but no real game plan for dinner, so I chopped everything up, tossed it onto trays, and let the oven do its thing while I figured out the rest as I went.
I didn’t expect much, but everything came out of the oven all caramelized and crispy and I knew I was onto a recipe worth repeating. To round it out, I topped it off with sautéed kale for extra greens, a few slices of apple for a fruity contrast, and a handful of walnuts to give an added crunch.
But even though the bowl is amazing as is, the real star of the show here is the vegan pesto aioli. I recently wrote about my attempts to recreate the pesto aioli from a hotel breakfast on my trip to San Diego (shoutout to Pendry!) and it actually paired perfectly with this bowl. Creamy, bold, and garlicky, I’m pretty sure a quick drizzle can make just about anything taste good.
Give it a try and enjoy — these quinoa kale bowls are exactly the kind of meal that makes healthy feel exciting!
Why you’ll love this recipe
What you’ll need
Ingredient substitutions
Recipe tips
- Roast the vegetables on separate baking sheets for more even cooking.
- Add the apples right before serving to keep them crisp and fresh.
- Thin the pesto aioli gradually with water to reach your preferred drizzle consistency (I used about 2 tablespoons!).
How to make this recipe
- Roast the vegetables: Toss Brussels sprouts, sweet potato, and chickpeas with oil and spices, then roast until golden and tender.
- Cook the quinoa: Simmer the quinoa in vegetable broth until fluffy, then season and fluff with a fork.
- Sauté the kale: Cook garlic and kale in olive oil until wilted and tender, seasoning to taste.
- Blend the pesto aioli: Combine all aioli ingredients in a blender until smooth, slowly thinning with water as needed.
- Assemble: Layer quinoa, roasted vegetables, kale, apple, and walnuts, then drizzle with pesto aioli.
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Kale and Quinoa Bowls with Creamy Pesto Aioli
Ingredients
- 3 cups Brussels sprouts halved or quartered, with ends trimmed
- 1 large sweet potato about 3 cups chopped
- 1 15-oz can chickpeas drained
- 3 tbsp olive oil
- 2 tsp cumin divided
- 1 tsp garlic powder
- 1 apple cored and sliced
- 1/4 cup walnuts roughly chopped
- 1/2 batch Vegan Pesto Aioli
Quinoa
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 tbsp olive oil
- 1 tsp Italian seasoning
- salt and pepper to taste
Sautéed Kale
- 4 cloves garlic minced
- 1 bunch kale roughly chopped (or about 6 cups)
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F and line 3 baking sheets or baking dishes with parchment paper if desired.
- Add the Brussels sprouts to one baking sheet and drizzle with 1 tablespoon olive oil. Season with the garlic powder, salt, and pepper, then toss to coat evenly.
- Add the sweet potato to a second baking sheet and drizzle with 1 tablespoon olive oil. Season with 1 teaspoon cumin, salt, and pepper, then toss to coat.
- Add the chickpeas to the third baking sheet and drizzle with the remaining 1 tablespoon olive oil. Season with the remaining 1 teaspoon cumin, salt, and pepper, then toss well.
- Roast the Brussels sprouts, sweet potato, and chickpeas for 25 minutes, or until the vegetables are tender and lightly browned.
- Meanwhile, prepare the quinoa by combining the quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and stir in the olive oil, Italian seasoning, salt, and pepper.
- To make the sautéed kale, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute, until fragrant. Add the kale and sauté for 4-5 minutes, stirring occasionally, until wilted and tender. Season with salt and pepper to taste.
- Make the vegan pesto aioli by adding the vegan mayo, basil, garlic, walnuts, vegan parmesan, olive oil, and lemon juice to a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste, then add water, 1 tablespoon at a time, until the aioli reaches your desired consistency.
- Assemble the bowls by dividing the quinoa between serving bowls. Top with the roasted Brussels sprouts, sweet potato, chickpeas, sautéed kale, sliced apples, and chopped walnuts. Drizzle with the vegan pesto aioli and serve immediately.
Nutrition
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