Roasted Mushroom Vegetable Bowls with Avocado Pistachio Pesto

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Roasted Mushroom Vegetable Bowls with Avocado Pistachio Pesto- portobello mushrooms and spring vegetables are roasted in one-pan and topped with a creamy avocado pistachio pesto. Super easy, flavorful and satisfying! (vegan with gluten-free option)

Roasted Mushroom Vegetable Bowls with Avocado Pistachio Pesto- portobello mushrooms and spring vegetables are roasted in one-pan and topped with a creamy avocado pistachio pesto. Super easy, flavorful and satisfying! (vegan with gluten-free option)

I feel like bowls are having a moment. Whether they’re filled with colorful smoothies topped with fruit or a rainbow of vegetables, they seem to be getting all the love this year.

I don’t consider myself a trendy person but this is one trend I can definitely get down with. It simplifies things when you can build a meal around a variety of vegetables, serve it on a bed of whole grains and top it off with a drool-worthy sauce.

Roasted Mushroom Vegetable Bowls with Avocado Pistachio Pesto- portobello mushrooms and spring vegetables are roasted in one-pan and topped with a creamy avocado pistachio pesto. Super easy, flavorful and satisfying! (vegan with gluten-free option)

The best part of this recipe is that everything gets cooked in one-pan making for easy clean-up. Of course you could also cook the mushrooms and veggies on the grill if you don’t feel like turning on your oven. You’ll probably need foil or something underneath them though, unless you want to slice everything up after you cook them. 

So let’s talk about flavah. The marinated portobello mushrooms provide a meaty texture with lots of umami goodness, the roasted vegetable provide they’re own natural deliciousness, and the pesto tops everything off with a creamy texture that is packed full of pistachio/basil flair. It’s such a good combo.

Roasted Mushroom Vegetable Bowls with Avocado Pistachio Pesto- portobello mushrooms and spring vegetables are roasted in one-pan and topped with a creamy avocado pistachio pesto. Super easy, flavorful and satisfying! (vegan with gluten-free option)

Roasted Mushroom Vegetable Bowls with Avocado Pistachio Pesto- portobello mushrooms and spring vegetables are roasted in one-pan and topped with a creamy avocado pistachio pesto. Super easy, flavorful and satisfying! (vegan with gluten-free option)

Roasted Mushroom Vegetable Bowls with Avocado Pistachio Pesto- portobello mushrooms and spring vegetables are roasted in one-pan and topped with a creamy avocado pistachio pesto. Super easy, flavorful and satisfying! (vegan with gluten-free option)

Roasted Mushroom Vegetable Bowls with Avocado Pistachio Pesto- portobello mushrooms and spring vegetables are roasted in one-pan and topped with a creamy avocado pistachio pesto. Super easy, flavorful and satisfying! (vegan with gluten-free option)

The recipe is also pretty versatile so feel free to switch it up with whatever vegetables or grains you prefer.

I spotted roasted radishes and beets in Julia’s Spring Buddha Bowls and absolutely loved that idea. That will definitely be happening in my bowl very soon! :)

Roasted Mushroom Vegetable Bowls with Avocado Pistachio Pesto- portobello mushrooms and spring vegetables are roasted in one-pan and topped with a creamy avocado pistachio pesto. Super easy, flavorful and satisfying! (vegan with gluten-free option)

 

Roasted Mushroom Vegetable Bowls with Avocado Pistachio Pesto

Yield: 4 servings

Prep Time: 15

Cook Time: 25

Total Time: 40

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Ingredients:

  • 4 portobello mushroom caps, sliced
  • 1 tablespoons high heat oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons tamari
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1 bunch asparagus, chopped
  • 2 bell peppers, cored and sliced
  • 2 small potatoes, diced into 1-inch cubes
  • 1/2 red onion, sliced
  • 2 cups cooked farro for serving (optional/sub brown rice or quinoa for GF)

Avocado Pistachio Pesto

  • 1 ripe avocado, pitted
  • juice of 1 lemon (about 2 tablespoons)
  • 1/4 cup pistachios
  • 1/4 cup extra virgin olive oil (or water for low-fat option)
  • 1 cup fresh basil leaves (about 2 ounces)
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • pinch of cayenne (optional)

Directions:

Preheat the oven to 400°F then lightly grease a baking sheet (or line with parchment paper).

In a large bowl, whisk together the high heat oil, balsamic, tamari, smoked paprika, oregano and a pinch of salt & pepper. Add the sliced portobellos (with stems removed) to the bowl and toss until evenly coated. Set aside to marinate for 10 minutes.

Arrange the chopped asparagus, bell peppers, potatoes and onion on the baking sheet. Lightly spray with oil and sprinkle with salt & pepper. Add the mushrooms to the baking sheet and bake everything in the oven for 20-25 minutes, or until potatoes are tender.

Meanwhile prepare the pesto by combining all of the ingredients in a food processor or blender. Blend until smooth. Add water as needed to thin.

Arrange the cooked farro in separate bowls then top with roasted mushrooms and vegetables. Serve warm with pistachio pesto and enjoy!

 

 

Click Here for Nutrition Facts

Nutrition Facts are for one serving or 1/4th of recipe

 

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

by Sarah on April 3, 2017  //  Dinner, Quick Meals, Recipes, Recipes by Season, Spring
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