Arugula Pesto Bowl

Experience the ultimate fresh and healthy meal with this Arugula Pesto Bowl. This vibrant dish combines the peppery notes of fresh greens with perfectly roasted zucchini and cherry tomatoes, all tied together by a zesty, homemade arugula pesto. It is a nourishing vegetarian grain bowl that is as beautiful to look at as it is delicious to eat.

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The secret to this bowl lies in the homemade pesto, which swaps traditional basil for bold arugula, creating a complex and refreshing flavor profile. When tossed with warm quinoa and caramelized vegetables, the pesto creates a creamy, savory coating that makes every bite satisfying.

Ingredients

• 1 cup quinoa (uncooked), rinsed
• 2 cups water
• ½ teaspoon salt

• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 tablespoon olive oil
• ¼ teaspoon black pepper

• 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

• 2 cups fresh arugula
• ¼ cup shaved Parmesan cheese
• ¼ cup toasted pine nuts (optional)
• Freshly ground black pepper, to taste

Instructions

Step 1: Prep the Oven

Preheat the oven to 400°F (200°C).

Step 2: Cook the Quinoa

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: Roast the Vegetables

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: Make the 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: Mix

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

Step 6: Assemble

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

Step 7: Garnish and Serve

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

Zusatztipps für die Zubereitung

To ensure the best texture, make sure the roasted vegetables are spread in a single layer on the baking sheet so they brown rather than steam. Fluffing the quinoa immediately after cooking prevents it from becoming clumpy.

Varianten und Anpassungen

For a vegan version, use nutritional yeast instead of Parmesan cheese. You can substitute farro, brown rice, or couscous for quinoa if desired. To add more protein, consider topping the bowl with grilled chicken, tofu, or chickpeas.

Serviervorschläge

This meal pairs exceptionally well with a crisp Sauvignon Blanc. Serve it warm for a cozy dinner or at room temperature for a refreshing lunch.

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Each serving provides 430 calories, 26g of total fat, 36g of carbohydrates, and 14g of protein. Enjoy this healthy, contemporary dish as a satisfying and flavorful main course.

Recipe FAQs

→ Can I make the arugula pesto ahead of time?

Yes, the pesto keeps well in an airtight container in the refrigerator for up to one week. You can also freeze it in ice cube trays for longer storage.

→ What other grains work well in this bowl?

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

→ How do I make this vegan?

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

→ Can I add protein to make it more filling?

Grilled chicken breast, crispy tofu, or chickpeas pair beautifully with these flavors. Simply cook your chosen protein separately and add it during assembly.

→ What vegetables roast best for this bowl?

Cherry tomatoes, zucchini, and bell peppers are ideal because they caramelize nicely. You can also add sweet potatoes, red onions, or eggplant depending on the season.

→ Is arugula pesto too spicy?

Arugula has a mild peppery bite rather than heat. If you're sensitive to spice, you can blend it with some fresh basil to mellow the flavor while keeping the vibrant color.