Pesto Protein Bowls
1 Package Pure Farmland Plant-Based Homestyle Meatballs, sliced
2 Tbsp. extra virgin olive oil
1 medium eggplant, cubed
2 medium zucchini, cubed
1 red bell pepper
1 yellow bell pepper
1/2 cup dry quinoa rinsed and cooked according to package instructions and drain well
Pesto for topping
1/2 cup toasted walnuts
Heat oven to 375°F. Place Plant-Based Meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes until internal temperature reaches at least 175°F. Remove from oven and set aside.
Bring oven to 400°F. Toss the vegetables with the olive oil and salt and pepper to taste on a large rimmed baking sheet until well coated. Spread into an even layer and bake for 30-40 minutes or until tender.
When the vegetables are done, place in a large bowl with the quinoa and meatballs. Toss with the desired amount of pesto sauce .
Serve the bowls topped with the toasted walnuts and enjoy!
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