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Roasted Vegetables with Walnut Arugula Pesto

Roasted Vegetables with Walnut Arugula Pesto
4.7 44 ratings
Prep. 15 min
Total 45 min
8 portions
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Ingredients

Walnut Arugula Pesto
  • walnuts
    3 oz
  • vegan Parmesan cheese cut into pieces
    5 oz
  • extra virgin olive oil
    2 oz
  • baby arugula
    3 oz
  • fresh baby spinach
    3 oz
  • lemon juice
    1 oz
  • salt to taste
    ¼ tsp
Roasted Vegetables
  • red beets peeled and cut into wedges
    4 ½ oz
  • red onions cut into wedges
    6 oz
  • butternut squash peeled, cubed (2 in.)
    10 oz
  • kabocha squash cubed (2 in.)
    10 oz
  • sweet potatoes peeled and cubed (1 in.)
    12 oz
  • extra virgin olive oil divided
    3 oz
  • cabbage sliced (1 in.)
    15 oz
  • fresh parsley leaves to garnish
  • fresh thyme to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 216.2 mg
Protein 9.1 g
Calories 1728 kJ / 413 kcal
Fat 31.4 g
Fibre 5.8 g
Saturated Fat 3.4 g
Carbohydrates 29 g

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