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Are you searching for a meal that is not only delicious but also packed with nutrients? Look no further than Creamy Pesto Veggie Bowls. This dish combines the vibrant flavors of fresh vegetables with the rich, aromatic taste of pesto, creating a meal that is as visually appealing as it is satisfying. Perfect for lunch or dinner, this recipe is designed to cater to a variety of dietary preferences, making it an excellent choice for families and gatherings alike.

Creamy Pesto Veggie Bowls

Discover the joy of cooking with this Creamy Pesto Veggie Bowls recipe! Bursting with vibrant flavors, fresh vegetables, and a rich pesto sauce, this nutritious meal is perfect for any time of the day. Customize it with your favorite grains and veggies for a dish that fits your dietary preferences. Quick and easy to prepare, these veggie bowls make weeknight dinners a breeze. Indulge in a wholesome, colorful feast that the whole family will love!
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Ingredients
  

1 cup quinoa (or your preferred grain)

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 bell pepper (choose red, yellow, or green), diced

1 medium zucchini, sliced into half-moons

1 cup baby spinach

1/2 cup pesto (store-bought or homemade)

1/2 cup heavy cream (or coconut cream for a dairy-free option)

1 clove garlic, minced

1 tablespoon olive oil

Salt and black pepper, to taste

1/4 cup grated Parmesan cheese (optional, for garnish)

Fresh basil leaves, for garnish

Instructions
 

Cook the Quinoa: Rinse the quinoa under cold water in a fine-mesh strainer to remove bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. Once done, remove from heat and let stand covered for 5 minutes to steam.

    Sauté the Veggies: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Next, toss in the halved cherry tomatoes, diced bell pepper, and sliced zucchini. Cook these vegetables for 5-7 minutes, stirring occasionally, until they become tender.

      Add Spinach and Cream: When the vegetables are slightly softened, add the baby spinach to the skillet. Stir gently and cook until wilted, about 2 minutes. Pour in the heavy cream and pesto, mixing well to combine. Let the mixture simmer for another 2-3 minutes, allowing the sauce to thicken slightly. Season generously with salt and black pepper to taste.

        Combine: Fluff the cooked quinoa with a fork to separate the grains. Divide the quinoa evenly among serving bowls. Generously top each bowl with the creamy pesto veggie mixture, making sure to distribute the vegetables evenly.

          Garnish and Serve: For an extra touch, sprinkle grated Parmesan cheese on top of each bowl, if desired. Garnish with fresh basil leaves for added flavor and color. Serve hot and enjoy the delightful flavors of your creamy pesto veggie bowls!

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings