Name: Pesto Vegetables from the Pot
Yield: 4

Pesto Vegetables with tender broccoli, roasted carrots, and white beans all tossed in herby pesto and served over 5-minute couscous for the easiest dinner ever.

author’s note

Veggies Never Tasted This Good!

I’ve always loved pesto, but lately I seriously can’t get enough—I’ve been putting it on everything. The other day, I roasted a big batch of veggies and had some leftover couscous in the fridge, so I tossed it all together, added a big spoonful of pesto on top, and WOW. I couldn’t believe how good it was.

It might be one of the yummiest combos ever. I’ve eaten it every day this week, so I figured it was time to turn it into a real recipe so you can experience the magic of pesto vegetables too. I’m so excited for you to try it!

Image of the broccoli and cauliflower that are going to be used in these Pesto Veggie Bowls.

Ingredients In Pesto Vegetables

Broccoli, Cauliflower & Carrots: Chop all the veggies about the same size so they roast evenly.
White Beans: Pat dry after rinsing so they heat up fast without getting soggy.
Couscous (Moroccan style): Use the small kind of couscous, not the pearl couscous.
Chicken or Veggie Stock: Use stock instead of water for more flavor.
Basil Pesto: Make your own or grab fresh pesto at store. Avoid jarred, it’s not as flavorful.
Avocado: Wait until you’re ready to eat to add it so it stays fresh.
Honey-Roasted Almonds: Put these on top at the end so they stay crunchy.

Carrots being chopped and prepped for this dish.

A Few Quick Tips

Picking out the veggies: Pick solid broccoli and cauliflower with closely packed tops. Avoid any with squishy stems, floppy tops, or yellow leaves.
Use a large sheet pan: The more space pesto vegetables have, the better they roast. If they’re crowded, they steam instead of roast. I use a 15×21-inch pan.

Overhead image of the oil being added to the veggies that are about to be roasted for these Pesto Veggie Bowls.

Overhead image of the roasted veggies and pesto used for these Pesto Veggie Bowls.

Variations

Bowl Variation Ideas

Nuts: Instead of roasted almonds, try chopped pistachios with pesto vegetables.
Cheese: Feta, goat cheese, or Parmesan would work great in these bowls.
Add protein: Grill some chicken or steak, slice it up and add it to the bowls.
Change up the veggies: Replace the broccoli with Brussels sprouts, use sweet potatoes in place of carrots, or try roasting some cherry tomatoes with asparagus!
Change up the beans: Use the spice mix and directions in this chickpea salad for some evenly roasted chickpeas you can add to the vegetables.