Arugula Pesto Bowl

The Arugula Pesto Bowl is a vibrant and nourishing grain bowl that celebrates the bold, peppery flavors of fresh arugula paired with caramelized roasted vegetables and fluffy quinoa. This contemporary dish offers a sophisticated profile through its zesty homemade pesto, making it a perfect easy-to-prepare main dish for those seeking a wholesome, vegetarian meal that doesn't compromise on flavor.

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This bowl is as beautiful as it is delicious, with bright red cherry tomatoes and green zucchini providing a visual feast that matches its nutritional profile. The combination of warm grains and cold fresh greens creates a satisfying texture that works well for any season.

Ingredients

• Grains: 1 cup quinoa (uncooked), rinsed; 2 cups water; ½ teaspoon salt
• Roasted Vegetables: 1 cup cherry tomatoes, halved; 1 medium zucchini, sliced; 1 red bell pepper, chopped; 1 tablespoon olive oil; ¼ teaspoon black pepper
• Arugula Pesto: 2 cups fresh arugula, packed; ¼ cup walnuts or pine nuts; 1 clove garlic; ½ cup grated Parmesan cheese; ½ cup olive oil; 1 tablespoon lemon juice; ¼ teaspoon salt
• Assembly: 2 cups fresh arugula; ¼ cup shaved Parmesan cheese; ¼ cup toasted pine nuts (optional); Freshly ground black pepper, to taste

Instructions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

Step 3

Toss cherry tomatoes, zucchini, and red bell pepper with olive oil and black pepper. Spread on a baking sheet and roast for 18–20 minutes, until tender and lightly caramelized.

Step 4

Meanwhile, prepare the arugula pesto: In a food processor, blend arugula, walnuts or pine nuts, garlic, and Parmesan. With the motor running, drizzle in olive oil and lemon juice until smooth. Season with salt.

Step 5

In a large bowl, combine cooked quinoa, roasted vegetables, and half the arugula pesto. Toss gently to coat.

Step 6

Divide fresh arugula among serving bowls. Top with the quinoa-vegetable mixture. Drizzle with remaining pesto.

Step 7

Garnish with shaved Parmesan, toasted pine nuts, and extra black pepper. Serve immediately.

Zusatztipps für die Zubereitung

To ensure the best texture, use a chef's knife to slice the zucchini and bell peppers into uniform pieces so they roast evenly on the baking sheet. Rinsing the quinoa thoroughly before cooking is essential to remove the natural saponins that can cause a bitter taste.

Varianten und Anpassungen

For a vegan version, use nutritional yeast instead of Parmesan cheese in the pesto and garnish. You can substitute farro, brown rice, or couscous for the quinoa if desired. To increase the protein content, consider adding grilled chicken, tofu, or chickpeas to the assembly.

Serviervorschläge

This vibrant grain bowl pairs excellently with a crisp Sauvignon Blanc. Serve it immediately while the roasted vegetables and quinoa are still warm to contrast beautifully with the fresh, cold arugula base.

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Whether you are looking for a healthy weeknight dinner or a meal-prep friendly lunch, this Arugula Pesto Bowl is a satisfying choice that brings the best of contemporary vegetarian cuisine to your kitchen. Enjoy the balance of peppery greens, sweet roasted vegetables, and hearty grains in every bite.

Recipe FAQs

→ Can I make the pesto ahead of time?

Yes, prepare the arugula pesto up to 5 days in advance and store in an airtight container in the refrigerator. The flavors actually develop and intensify over time.

→ What other grains work well in this bowl?

Farro, brown rice, couscous, or even barley make excellent substitutes for quinoa. Adjust cooking times according to package directions.

→ How do I make this vegan?

Replace the Parmesan cheese with nutritional yeast in both the pesto and garnish. The result is still creamy, savory, and completely plant-based.

→ Can I add protein to make it more filling?

Grilled chicken, baked tofu, or chickpeas pair beautifully with these flavors. Add them during assembly or serve on the side.

→ What vegetables can I substitute?

Any roasting vegetables work wonderfully. Try eggplant, sweet potatoes, Brussels sprouts, or asparagus based on what's in season.