If you’re looking for a vibrant, nutrient-packed meal that bursts with fresh flavors, this Irresistible Green Power Bowl with Pesto Pasta & Roasted Veggies is the perfect choice. It’s a wholesome, well-balanced dish featuring al dente pasta tossed in a creamy homemade pesto, paired with a colorful medley of roasted vegetables, and topped with protein-packed additions for a satisfying meal.
This dish is great for meal prep, customizable to your preferences, and an excellent way to incorporate more greens into your diet. Whether you’re a vegetarian, looking for a plant-based power meal, or simply craving a fresh and hearty bowl, this recipe is bound to become a favorite.
The homemade basil pesto elevates this bowl with a burst of herbaceous goodness, while the roasted veggies add a comforting, caramelized depth of flavor. Serve it warm or cold—either way, it’s nourishing, filling, and incredibly delicious.
Ingredients Needed for Green Power Bowl with Pesto Pasta & Roasted Veggies
For the Pesto Pasta:
- 2 cups cooked pasta (fusilli, penne, or whole wheat pasta)
- 2 cups fresh basil leaves
- ¼ cup pine nuts (or walnuts)
- 2 cloves garlic
- ½ cup grated Parmesan cheese (or nutritional yeast for vegan)
- ½ cup extra virgin olive oil
- Juice of ½ lemon
- Salt and black pepper to taste
For the Roasted Veggies:
- 1 zucchini, sliced
- 1 bell pepper (red or yellow), chopped
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
For the Bowl Assembly:
- 1 cup baby spinach or arugula
- ½ avocado, sliced
- ¼ cup crumbled feta cheese (optional)
- 2 tbsp sunflower seeds or pumpkin seeds
- 1 boiled egg, sliced (optional for added protein)
- Microgreens for garnish (optional)
Step-by-Step Instructions to Make Green Power Bowl with Pesto Pasta & Roasted Veggies
Step 1: Cook the Pasta & Make the Pesto
- Bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, prepare the pesto. In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse a few times to break down the ingredients.
- Slowly drizzle in the olive oil while blending until the pesto reaches a smooth consistency. Add lemon juice, salt, and black pepper to taste. Adjust seasoning if needed.
- Mix the cooked pasta with the prepared pesto until evenly coated. Set aside.
Step 2: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss zucchini, bell pepper, cherry tomatoes, red onion, and broccoli florets with olive oil, garlic powder, smoked paprika, salt, and black pepper.
- Spread the vegetables evenly on the baking sheet and roast for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.
Step 3: Assemble the Power Bowl
- In serving bowls, add a bed of baby spinach or arugula.
- Spoon in the pesto pasta, followed by the roasted vegetables.
- Top with sliced avocado, crumbled feta cheese, and sunflower or pumpkin seeds.
- If using, add a sliced boiled egg for extra protein and garnish with microgreens.
- Serve immediately and enjoy!
Variations
- Protein Boost: Add grilled chicken, shrimp, or tofu for extra protein.
- Vegan Option: Swap Parmesan cheese for nutritional yeast and omit the egg and feta.
- Grain Swap: Replace pasta with quinoa, farro, or brown rice for a heartier grain bowl.
- Nut-Free Option: Use sunflower seeds instead of pine nuts in the pesto.
- Extra Greens: Blend in spinach or kale with the pesto for even more nutrients.
Cooking Notes
- Pasta Texture: Cook the pasta to al dente for the best texture and to hold up well when mixed with pesto.
- Roasting Tip: Spacing out the vegetables on the baking sheet ensures they roast evenly and don’t become soggy.
- Pesto Freshness: Store extra pesto in an airtight container with a thin layer of olive oil on top to keep it fresh.
Serving Suggestions
- Serve warm or chilled for a refreshing meal.
- Pair with a side of crusty whole-grain bread for a more filling dish.
- Enjoy with a fresh green smoothie for an ultimate nutrient-packed meal.
Helpful Tips
- Use High-Quality Olive Oil: It enhances the flavor of the pesto and the overall dish.
- Don’t Overcook the Pasta: Overcooked pasta can become mushy when mixed with pesto.
- Roast Veggies Evenly: Cut veggies into similar sizes to ensure even roasting.
- Meal Prep Friendly: Make extra pesto and roasted veggies to use for meals throughout the week.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: ~450 kcal
- Protein: ~15g
- Sodium: ~300mg
Common Mistakes to Avoid
- Using Hot Pasta for Pesto: Let pasta cool slightly before mixing with pesto to avoid breaking down its fresh flavors.
- Overcrowding the Baking Sheet: Crowding vegetables leads to steaming instead of roasting.
- Skipping the Lemon Juice in Pesto: It balances the flavors and prevents oxidation.
- Not Tossing the Pasta Properly: Make sure every strand is well coated with pesto for an even taste.
Conclusion
This Irresistible Green Power Bowl with Pesto Pasta & Roasted Veggies is a delightful, nutrient-rich meal packed with fresh herbs, wholesome grains, and roasted goodness. It’s an easy, meal-prep-friendly recipe that delivers on taste, texture, and nutrition. Whether you need a quick weeknight dinner, a vibrant lunch, or a meal-prep staple, this power bowl is sure to satisfy.
Frequently Asked Questions (FAQs)
1. Can I use store-bought pesto instead of homemade?
Yes! While homemade pesto offers a fresher and more flavorful option, store-bought pesto works well for convenience.
2. How long does this bowl stay fresh?
This bowl can be stored in an airtight container in the fridge for up to 3 days. Store the pesto separately to maintain freshness.
3. Can I make this recipe gluten-free?
Absolutely! Simply swap the regular pasta for gluten-free pasta or another gluten-free grain like quinoa.
4. What other vegetables can I use?
You can add roasted sweet potatoes, asparagus, Brussels sprouts, or mushrooms for a twist.
5. How can I add more protein?
Grilled chicken, salmon, shrimp, or plant-based options like chickpeas or tofu can be added to boost protein.