These roasted squash and potatoes 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.
These roasted squash and potato bowls are the perfect way to use up summer produce. Other than vegan squash casserole, this is my favorite way to use summer squash! 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 screams summertime! You can even use the pesto from my avocado pesto pasta for an extra creamy topping.
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Why this recipe works
- Sheet pan meal: The summer squash and potatoes are roasted together on the same sheet pan. That means less dishes and more time doing other things!
- Versatile: I add black beans for a quick source of protein, but this recipe goes well with any type of protein. Feel free to add extra vegetables like tomatoes, eggplant, or other summer produce.
- Homemade pesto: It's hard to beat homemade pesto in the summer. Even better, try this recipe with pesto aioli!
Ingredients and customization
- Roasted potatoes: New potatoes and russet potatoes are my preferred roasting potatoes (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 vegetarian 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 air fryer chickpeas would be a great option!
How to make
Because I am not a fan of doing dishes, and I have a feeling that you aren't either, the roasted potatoes an squash 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: Make air fryer roasted potatoes 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 or blender for this step.
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.
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Roasted Squash and Potato Bowls
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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