Pesto Bowl

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian, Whole 30

Servings: 4

Prep Time: 35 minutes Cook Time: 35 minutes Total Time: 35 minutes

*Time Includes Chopping

Ingredients:

• 2 Cups Quinoa (or Rice or Cauliflower Gnocchi or Chickpea Pasta)

• 1 8 oz Jar Pesto Sauce

• 2 Zucchini

• 1 Onion

• 1 Delicata Squash

• Optional: 2 Cups Chicken or Tofu

How To:

1. Cook Quinoa by adding 1 cup of quinoa and 2 cups of water to a pot and bring to a boil. Lower to a simmer and leave cover over for 12 minutes. Then, remove from heat and allow to cool with no cover.

   • OR: White Rice, Brown Rice, Cauliflower Rice, Cauliflower Gnocchi

2. Chop the zucchini, onion and squash.

3. If adding chicken or tofu, also chop into small cubes.

4. Heat avocado oil over medium heat on a pan and add the chicken or tofu. Saute until cooked through (about 15 minutes.)

5. Then, remove from heat and add more oil and the veggies. Saute for about 10 minutes or until cooked through. 

   • You can roast the veggies rather than saute by coating them with avocado oil and baking at 375 for about 15 minutes.

6. Assemble the bowl by adding quinoa, veggies, and chicken or tofu, then top with pesto sauce and stir together. Enjoy!

Notes:

• Make grain free, elimination diet, paleo, and whole 30 friendly by using cauliflower rice, cauliflower gnocchi, or chickpea pasta instead of quinoa

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)