Roasted Vegetables with Walnut Arugula Pesto
TM6 TM5

Roasted Vegetables with Walnut Arugula Pesto

4.8 (35 ratings)

Ingredients

Walnut Arugula Pesto

  • 3 oz walnuts
  • 5 oz vegan Parmesan cheese, cut into pieces
  • 2 oz extra virgin olive oil
  • 3 oz baby arugula
  • 3 oz fresh baby spinach
  • 1 oz lemon juice
  • ¼ tsp salt, to taste

Roasted Vegetables

  • 4 ½ oz red beets, peeled and cut into wedges
  • 6 oz red onions, cut into wedges
  • 10 oz butternut squash, peeled, cubed (2 in.)
  • 10 oz kabocha squash, cubed (2 in.)
  • 12 oz sweet potatoes, peeled and cubed (1 in.)
  • 3 oz extra virgin olive oil, divided
  • 15 oz cabbage, sliced (1 in.)
  • fresh parsley leaves, to garnish
  • fresh thyme, to garnish

Nutrition
per 1 portion
Calories
1728 kJ / 413 kcal
Protein
9.1 g
Carbohydrates
29 g
Fat
31.4 g
Saturated Fat
3.4 g
Fibre
5.8 g
Sodium
216.2 mg

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