Pesto Vegetable Bowls Recipe
Recipe By Chelsea's Messy Apron
Perfectly roasted vegetables and white beans atop a bed of easy (5-minute) pesto couscous with fresh pesto on top Delicious, healthy, & filling
4.7
12 Rating -
Rate
Non Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pesto Vegetable Bowls Recipe
- 1/4 Head broccoli, cut into florets
- 1/4 Head cauliflower, cut into florets
- 1.25 Large carrots, peeled and sliced
- 0.06 cup Olive oil
- 1/4 teaspoon Each:garlic powder and paprika
- As required Fine Sea Salt And Freshly Cracked Pepper
- 1/4 can White beans, drained and rinsed
- 1/4 cup Moroccan couscous
- 1/4 cup Chicken or veggie stock
- 1/4 teaspoon Butter
- 0.13 cup Good quality basil pesto sauce, store bought or homemade basil pesto for this recipe
- 1/2 Large lemons, , separated
- 1/4 Large ripe avocado, thinly sliced or chopped
Nutrition
value
value
364
calories per serving
23 g Fat22 g Protein16 g Carbs7 g FiberOther
Current Totals
- Fat23g
- Protein22g
- Carbs16g
- Fiber7g
MacroNutrients
- Carbs16g
- Protein22g
- Fiber7g
Fats
- Fat23g
Vitamins & Minerals
- Calcium385mg
- Iron8mg
- Vitamin A8465mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B628mg
- Vitamin B9860mcg
- Vitamin B12< 1mcg
- Vitamin C111mg
- Vitamin E3mg
- Copper385mcg
- Magnesium203mg
- Manganese2mg
- Phosphorus273mg
- Selenium58mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Chelsea's Messy Apron