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Pesto Veggies & Blue Cheese Lunch Bowls

Posted by immaeatthat
May 20, 2016
Featured in: The Garden, Dinner, Lunch
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Take the guesswork out of lunch and prepare these Pesto Veggies & Blue Cheese Lunch Bowls, loaded with variety & flavor.

Take the guesswork out of lunch and prepare these Pesto Veggies & Blue Cheese Lunch Bowls, loaded with variety and flavor for the win.

by

I tend to get a bit bored with prepping lunches for the week on Sunday.  I know if I prep lunches ahead of time I'm happy I don't have to spend money on going out and buying lunch, but I don't like that I have no idea what I'll be craving Tuesday for lunch when it's Sunday afternoon.  

My solution has been prepping some, but not all, of my lunches Sunday.  I've been prepping five lunches for me and my husband to share throughout the week.  So that leaves 2-3 lunches that get to be dinner leftovers, restaurant food or meals thrown together at the house if it's a day I get to be home at lunchtime.

Take the guesswork out of lunch and prepare these Pesto Veggies & Blue Cheese Lunch Bowls, loaded with variety & flavor.

These bowls were what was on the mini-meal prep menu this week.  

Let's talk about them.  They're great because 1) pesto and 2) blue cheese.  The greens in this dish (broccolini and mustard greens) go swimming in a little pool of pesto, while the entire dish gets topped with a sprinkle of uber sharp cheese.  The blue cheese + roasted sweet potato combo. YES.

I added chicken and beans for my protein, but these bowls would also be delish with a scoop of hummus.  Oh and maybe like a drizzle of BBQ sauce next time.  That could be a tasty thing. 

Take the guesswork out of lunch and prepare these Pesto Veggies & Blue Cheese Lunch Bowls, loaded with variety & flavor.

What should you make for lunch next week? MAKE THIS! via @immaeatthatblog
Take the guesswork out of lunch and prepare these Pesto Veggies & Blue Cheese Lunch Bowls, loaded with variety & flavor.

Pesto Veggies & Blue Cheese Lunch Bowls

Yield

serves 5

Ingredients

  • 5 sweet potaotes, cut into 1" cubes
  • 2 broccolini stalks, roughly chopped
  • 3 cups greens (I used mustard greens), sliced into 1" strips
  • 1/4 cup pesto
  • 1 rotisserie chicken
  • 1, 15 oz can great northern beans, rinsed and drained
  • 1/4 cup olive oil
  • 1/2 cup blue cheese
  • 2 radishes, thinly sliced
  • 1/4 cup balsamic glaze, optional
  • 1/4 cup chives

Directions

  1. Preheat oven to 400ºF.  Toss sweet potatoes in 3 tablespoons olive oil.  Spread on a baking sheet and roast for 40 minutes, stirring once.
  2. Meanwhile, sautè broccolini and greens in 1 tablespoons olive oil over medium heat for ~5 minutes.  Add 1/3 cup water to the pan and allow veggies to steam until water evaporates, ~5 more minutes.  Stir pesto into cooked veggies.  
  3. Assemble bowls by combining roasted sweet potatoes, pesto veggies, rotisserie chicken and beans.  Top with blue cheese, radish slices, balsamic glaze and chives.
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immaeatthat

immaeatthat
Kylie Mitchell is a Registered Dietitian and the founder of the food/ lifestyle blog immaeatthat.com. She started the blog 5 years ago in an effort to stop disordered eating and help people fall back in love with a healthful relationship with food. Kylie works to promote positive body image, intuitive eating and HAES. Kylie also specializes in creative recipe development and high-res food photography. When not behind the computer or camera, Kylie works as an eating disorder dietitian. She is the author of The Single Serving Cookie eBook and The Cookie Dough eBook. Kylie lives in Houston, TX with her husband and puppy, where she likes to over- share on Instagram.
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