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    Home » Recipes » Dinner Recipes

    Pesto Bowls with Roasted Potatoes and Summer Squash

    Published: Jul 23, 2020 · Modified: Sep 6, 2020 by Cassidy Reeser · This post may contain affiliate links.

    143 shares
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    These potato and veggie bowls are made on one sheet pan and flavored with Cajun seasoning and homemade pesto! Add black beans for a well-rounded lunch or meal prep recipe.

    Gray bowl filled with roasted vegetables and beans on a gray background.

    This is a recipe that I make whenever I don’t know what to make. Sheet pan dinners like this are great because they can be made using whatever seasonal vegetables you have on hand, making it a great way to use up produce.

    Arguably the best part of these bowls, and the reason I find myself making them frequently in the summer, is the homemade pesto.

    While you can certainly use storebought pesto, making it at home is easy and quite rewarding. It really screams summertime! You can even use this avocado pesto for an extra creamy result.

    Bowl filled with pesto, avocado, roasted potatoes, black beans and roasted squash.

    Ingredients and customization

    • Roasted potatoes: New potatoes and russet potatoes are my preferred roasting potato (read more on my oven-roasted breakfast potatoes recipe) because they crisp up well when tossed with a bit of olive oil and baked at high heat.
    • Vegetables: Zucchini and yellow squash are my preferred summer vegetables. Eggplant and red bell pepper would also go well. For fall flavors, try root vegetables or butternut squash (these can all be cooked the same length as the potatoes).
    • Cajun seasoning: This is the flavorful thread that pulls everything together. I use this Cajun seasoning (it's the best!) and because it is quite salty on its own, this recipe does not call for any salt. Salt the recipe to taste if you are using an unsalted Cajun seasoning. Check out my vegan jambalaya for another way to use this seasoning.
    • Beans: I like to use canned black beans for a quick protein source, but you can also use other beans like pinto or garbanzos. Even baked tofu or crispy chickpeas would be a great option!
    Sliced squash, zucchini, and potatoes on a metal sheet pan.

    Cooking times

    Because I am not a fan of doing dishes, and I have a feeling that you aren't either, the potatoes and veggies are cooked on the same sheet pan and tossed in the same bowl.

    Start by tossing the cubed potatoes with olive oil and Cajun seasoning in a large bowl. Pro tip: roast the potatoes in the air fryer for an even quicker meal. Spread them evenly on a large sheet pan.

    Bake for 20 minutes then flip with a spatula. Move them to one half of the sheet pan. At this point, they will likely be touching a bit, which is okay.

    Toss the zucchini and squash in the same mixing bowl with a bit more olive oil and Cajun seasoning. Add these to the other half of the sheet pan.

    Continue roasting until the potatoes are ultra crispy and the squash is cooked through. All in all, it will take about 45-50 minutes of roasting time. 

    To save time, I prepare the pesto while the vegetables are roasting. You will need a food processor for this step. 

    Bowl filled with pesto, avocado, roasted potatoes, black beans and roasted squash

    Serving ideas

    Bowls like this are made for toppings. For an extra filling meal, you can add sliced avocado and pumpkin seeds. I always add a drizzle of sriracha and fresh cherry tomatoes as well.

    Cashew cream would also be a delicious option and a great way to add healthy fats and protein.

    Looking for more easy vegan recipes?

    • Chickpea Curry Bowls with Roasted Vegetables
    • BBQ Tofu Bowls
    • Chickpea Bowls with Peanut Sauce
    • Herby Lemon Tahini Pasta

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Gray bowl filled with roasted vegetables and black beans.
    Print Recipe
    5 from 1 vote

    Roasted Potato and Summer Veggie Pesto Bowls

    These bowls are made with Cajun seasoned veggie and potatoes and a delicious homemade pesto. These are perfect for lunch, dinner and meal prep!
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Servings: 4 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    Bowls

    • 1 and ½ pounds new potatoes cut into 1 inch cubes
    • 1 tablespoon plus 1 teaspoon extra virgin olive oil divided
    • 1 tablespoon plus 1 teaspoon Cajun seasoning divided
    • 1 pound yellow squash sliced into half moons
    • 1 pound zucchini squash sliced into half moons

    Basil Pesto

    • 2 cup basil packed into cup
    • ¼ cup cashews or pecans
    • 1-2 cloves garlic roughly chopped
    • 3 tablespoons lemon juice
    • ¼ teaspoon coarse salt
    • ⅛ teaspoon black pepper
    • ⅓ cup extra virgin olive oil

    Bowl Add-ins

    • 2 cups black beans from two 15 ounce cans, drained and rinsed
    • 1 medium avocado sliced
    • srircha optional, to taste

    Instructions

    Roasted Veggies

    • Preheat the oven to 425 degrees F.
    • Toss the potatoes, 1 tablespoon olive oil and 1 tablespoon Cajun seasoning in a large bowl until combined. Evenly layer on a large sheet pan. Try not to overlap any potatoes. Bake for 20 minutes at 425 degrees F.
    • Meanwhile, toss together the squash, zucchini, 1 teaspoon olive oil and 1 teaspoon Cajun seasoning in the same bowl the potatoes were tossed in.
    • Remove the potatoes from the oven after 20 minutes and move to one half of the baking sheet. Add the squash to the other side of the baking sheet and roast another 25-30 minutes, or until the potatoes are crispy.

    Basil Pesto

    • Add all pesto ingredients to a food processor or blender except for the olive oil. Process on high until roughly chopped. With the processor running, slowly pour in the olive oil. Makes 8 ounces of pesto.

    Bowl Assembly

    • Makes four bowls. Assemble one bowl with ¼ of the roasted vegetables and potatoes, ½ cup black beans, ¼ avocado, 1 heaping tablespoon pesto and a drizzle of sriracha. Enjoy!

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    Calories: 568kcalCarbohydrates: 66gProtein: 17gFat: 29gSaturated Fat: 4gSodium: 174mgPotassium: 1978mgFiber: 18gSugar: 8gVitamin A: 1705IUVitamin C: 81mgCalcium: 106mgIron: 5mg

    More Vegetarian Dinner Recipes

    • Baked Sweet Potato Bowls with Tempeh
    • One Pot Vegetarian Chili Mac
    • Rice and Bean Casserole with Sweet Potatoes
    • Vegetarian Red Curry Noodles (One Pot)
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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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