Pesto Roasted Veggies

Step 1

VEGETABLES: Preheat the oven to 425 degrees F. Chop the vegetables into bite-sized pieces (see pictures for general sizes)*. The broccoli and cauliflower should be cut into bite-sized florets and carrots sliced on the diagonal, each cut 1 inch apart from the last cut.

Step 2

Place all the veggies on a VERY LARGE sheet pan (use 2 sheet pans if the vegetables will overlap) and add olive oil, garlic powder, paprika, and salt + pepper (to taste) on top of the veggies. Using your hands, toss ingredients together and place in the oven. Roast for 10 minutes, remove and stir/flip around, and return to the oven for another 7-14 minutes or until crisp tender (timing will depend on the size of the vegetables and how roasted you like your veggies).

Step 3

Remove the veggie tray from the oven and add the drained and DRY white beans directly on to the tray, and toss together to warm the beans through. Add 2 tablespoons freshly squeezed lemon juice and a bit more salt and pepper (I add about 1 teaspoon salt and 1/2 teaspoon pepper, but add to personal preference) and toss again. Set aside.

Step 4

COUSCOUS: Meanwhile, add the chicken stock, veggie stock, or water to a small pot. Add in the butter and bring to a boil. Once boiling, remove from heat. Stir in the couscous and cover the pot with a lid. After about 5 minutes the liquid should be absorbed. Fluff with a fork. Stir in 1/4 cup pesto, 1 tablespoon lemon juice, and about 1/2 teaspoon each of salt and pepper (again to personal preference on salt and pepper).

Step 5

ASSEMBLY: Fill up 4 bowls with even amounts of the pesto couscous. On top add the roasted veggie and bean mixture. Add fresh avocado to each bowl and top with even amounts of the almonds. If desired add a wedge of lemon to each bowl. Spoon the remaining 1/4 cup pesto evenly over the bowls (obviously you can use more or less to taste preference :)) Enjoy immediately.