A filling meal, this nut-free basil pesto bowl is the perfect easy lunch. Loaded with roasted Brussel’s sprouts, juicy cherry tomatoes, satisfying quinoa, and an herbaceous basil sauce. It’s vegan, gluten-free, oil-free, and nut-free.
Why you’ll love it
This meal couldn’t be simpler. It’s ready in 30 minutes and requires fewer than 10 ingredients (non of which are oil or nuts). Here are a few more reasons you should make this nut-free basil pesto bowl for lunch this week.
- Meal prep
Veggies and Quinoa
Roast your sliced Brussel’s sprouts at 400*F for 20 minutes, stirring half way through cooking.
While those are roasting, bring the 1 3/4 cups of water to a boil in a small pot. Add the rinsed and drained quinoa, cover, reduce to low, and cook for 10-12 minutes or until the water has absorbed. Once it’s down remove from the heat and set aside to cool.
While the Brussel’s and quinoa are doing their thing…quarter the cherry tomatoes and being working on the nut-free basil pesto.
Nut-Free Basil Pesto
To make the nut-free basil pesto simply place the basil, hemp hearts, lemon juice, nutritional yeast, and garlic into the food processor and blend until smooth. That’s it! Nothing crazy here.
Fluff the quinoa and add it to the Brussel’s sprouts, cherry tomatoes and pesto. Toss it all together and serve it up in a big heaping bowl because, let me tell you, you’re gonna want it ALL!
That’s it! Fewer than 10 ingredients. Ready in 30 minutes. Perfect for a light spring/summer lunch. Works well for meal prepping. Give it a try and let me know what you think. Enjoy friends!
Ingredient Health Benefits
Basil- phytochemicals, volatile oils (antibacterial properties)
Lemon- vitamin C, vitamin A, calcium, potassium
Quinoa- complete protein, iron, potassium, riboflavin, B6, niacin, thiamine, magnesium, zinc, copper, manganese, anti-cancer & anti-inflammatory properties
Tomatoes- vitamin C, potassium, polyphenols
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Nut-Free Basil Pesto Bowl
- Food Processor
Nut-Free Basil Pesto
- 1 cup fresh basil
- ½ cup hemp heart seeds
- ¼ cup lemon juice
- ¼ cup nutritional yeast
- 2 cloves garlic
- 12-15 Brussel's sprouts, thinly sliced
- 1 cup quinoa, rinsed and drained
- 1¾ cups water
- ½ pint cherry tomatoes, quartered
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Thinly slice the Brussel's sprouts and arrange on the baking sheet in an even layer. Bake for 20 minutes stirring half way.
- While the Brussel's bake, add the water to a small pot and bring to a boil. Once boiling, add the rinsed and drained quinoa. Cover and reduce the heat to low. Cook for 10-12 minutes or until the water is absorbed. Set aside to cool before fluffing with a fork.
- Make the nut-free basil pesto by adding the basil, hemp heart seeds, lemon juice, nutritional yeast, and garlic to a food processor and blend until well incorporated. Stop periodically to scrape down the sides of the bowl.
- Once the Brussel's sprouts are finished baking, add them along with the cooled quinoa to a large bowl. Add the pesto and quartered cherry tomatoes. Gently toss together. Serve warm with more nutritional yeast on top, if desired.