Pesto Potato and Roasted Vegetable Buddha Bowl

 This salad bowl is so delicious and healthy, and probably at least 6 of your 5-a-day! It's packed with crispy garlic and basil potatoes, roasted vegetables and chickpeas tossed in an oil-free pesto, avocado and greens, all smothered in a creamy, oil-free avocado dressing.  

Serves: 3

Recipe

Ingredients:

(Undivided ingredients at end of post)*

For the roasted vegetables and chickpeas:

• 5-6 medium vine tomatoes
• 1 orange or yellow bell pepper
• 1/2 red onion
• 1 courgette
• 400g (240g drained) can of chickpeas, drained and rinsed (save a couple tbsp of the aquafaba for the pesto)
• drizzle olive oil
• 2 tsp chili flakes (more/less to taste)
• 2 tsp dried basil
• salt and pepper

For the pesto:

• 40g fresh basil, rinsed
• 30g fresh spinach, rinsed
• 3 tbsp toasted pine nuts
• 1 clove garlic, minced
• 4 tbsp nutritional yeast
• 2 tbsp aquafaba (the liquid from the can of chickpeas)
• 1 tbsp lemon juice
• 2-3 tbsp water 
• salt and pepper to taste 

For the crispy pesto potatoes:

• 3 medium potatoes
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp chili flakes
• salt (~1/2 tsp) and pepper to taste
• 30g fresh basil, chopped
• 1 tbsp toasted pine nuts
• 2-3 tsp lemon juice

For the dressing:

• 30g basil 
• 70g cashews, soaked in boiling water for at least 30 minutes and then drained
• 1/2 an avocado
• 3 tbsp water
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1/2 tsp agave/ maple syrup
• salt and pepper to taste

For the salad bowl:

• salad leaves of choice
• 1/2 an avocado, sliced 
• sprinkle of seeds and nuts (optional)

Method:

1. Preheat the oven to 210C.
2. Chop the tomatoes, pepper, courgette and red onion into small pieces. 
3. In a large roasting pan, toss the chopped vegetables and the drained and rinsed chickpeas in a drizzle of olive oil, the chili flakes, the dried basil, and the salt and pepper. 
4. Roast for about 40 minutes, until the vegetables are soft and slightly charred.

Meanwhile, make the pesto:

1. Blend all of the ingredients together until smooth- you may need a little more water.
2. Set aside until needed.

Prepare the potatoes:

1. Cut the potatoes into inch-sized chunks.
2. Place in a large pot of water and bring to a boil. Simmer for about 15 minutes, until cooked but still quite firm.
3. Drain and rinse in cold water until cool enough to peel.
4. Heat a tbsp olive oil in a frying pan. Add the minced garlic, dried basil and chili flakes, and fry for a couple minutes until fragrant. 
5. Add the boiled and peeled potatoes and toss in the oil to coat. Add salt and pepper to taste and fry for 8-10 minutes, until golden and crispy. For the last minute of cooking add the chopped basil.   
6. Remove from heat and add the lemon juice and 1/2 of the pesto you prepared earlier. 

Whilst the potatoes cook, prepare the dressing:

1. Blend all of the ingredients together until smooth- you may need a little more water, but it should be quite thick and very creamy. Taste and adjust seasoning to taste.

Assemble the salad:

1. Place a couple generous handfuls of salad greens in a bowl. 
2. Toss the roasted vegetables and chickpeas in the rest of the pesto (1/2 of the pesto recipe). 
3. Over the salad leaves, add the sliced avocado, the pesto-tossed roasted vegetables, the crispy pesto potatoes, and a few spoonfuls of the dressing. Add additions of your choice: more toasted pine nuts, toasted seeds or fresh herbs work well!

Enjoy! :) 

*Undivided ingredient list:

• 5-6 medium vine tomatoes
• 1 orange or yellow bell pepper
• 1/2 red onion
• 1 courgette
• 400g can of chickpeas, drained (240g drained) and rinsed (save a couple tbsp of the aquafaba for the pesto)
• 1 tbsp olive oil (plus a little more to drizzle)
• 3 tsp chili flakes (more/less to taste)
• 3 tsp dried basil
• salt and pepper
• 100g fresh basil, rinsed
• 30g fresh spinach, rinsed
• 4 tbsp toasted pine nuts
• 5 clove garlic, minced
• 4 tbsp nutritional yeast
• 2 tbsp aquafaba (the liquid from the can of chickpeas)
• 3 tbsp lemon juice
• 3 medium potatoes
• 70g cashews, soaked in boiling water for at least 30 minutes and then drained
• 1 avocado
• 1/2 tsp agave/ maple syrup
• salad leaves of choice
• sprinkle of seeds and nuts (optional)