Kale and Quinoa Bowls with Creamy Pesto Aioli
These kale and quinoa bowls are loaded with roasted vegetables, crispy chickpeas, and sautéed kale, then finished with a creamy pesto aioli for a flavorful vegan meal.
Servings 4 people
Calories 717kcal
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
Calories: 717kcal | Carbohydrates: 81g | Protein: 19g | Fat: 38g | Fiber: 17g