Roasted Vegetable Bowls with Sunflower Seed Pesto

This hearty healthy veggie bowl from our friends at Purple Carrot is full of whole nutrient-rich foods like quinoa and kale, paired with creamy sunflower seed pesto and Treeline's Soft French-Style Cheese for a meal that is as satisfying as it is nourishing. 

Serves: 2 

Time: 30 minutes


¾ cup black quinoa 

8 oz Yukon Gold potatoes 

1 red beet 

4 radishes 

4 oz curly kale*

1 garlic clove

1 lemon 

¼ cup sunflower seeds

2 tbsp vegan parmesan 

2 oz Treeline® Sea Salt & Pepper Soft French-Style Cheese

1 tbsp vegetable oil

3 tbsp olive oil

Salt and pepper



Small saucepan with lid

Baking sheet

Food processor


1. Cook the quinoa
Preheat the oven to 425°F. Add black quinoa, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 18 to 20 minutes.
2. Roast the vegetables
Dice potatoes into ½ inch cubes. Peel and dice beet into ½ inch cubes. Quarter radishes. Add diced potato, diced beet, quartered radish, 1 tbsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender and browned in places, 20 to 25 minutes.
3. Blend the sunflower seed pesto
Destem the kale and roughly chop the leaves. Peel the garlic. Halve and juice the lemon. Add just half the chopped kale, peeled garlic, lemon juice, sunflower seeds, parmesan, 3 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper to a food processor. Blend the sunflower seed pesto until well combined. Taste, and add salt as necessary.
4. Serve
Add a pinch of salt to the remaining chopped kale and massage the kale. Divide quinoa and kale between bowls. Top with roasted vegetables and sunflower seed pesto. Dollop liberally with Soft French-Style Cheese. Bon appétit!


Leave a comment

Please note, comments must be approved before they are published