A couple weeks back, I posted my dairy-free and nut-free kale pesto recipe. It’s stupid easy, healthy and unbelievably delicious. One batch makes 2 cups which is a lot of pesto, so I’ve been finding ways to use it left and right. It’s become my favorite meal-prep companion – make a batch on Sunday and use it all week for everything from pasta to sandwiches.
This Pesto & Roasted Vegetable Flatbread Sandwich recipe was one of the crazy-good ways I used my kale pesto this week. It’s simple and easy, perfect for a weeknight meal, plus it’s packed with tons of satisfying vegetable goodness that even meat eaters will love. You can change up the roasted vegetables, to use up what you have in the fridge already, and pair with fresh fruit as a healthy side dish. Talk about a winner. Enjoy!
Kale Pesto & Roasted Veggie Flatbread Sandwiches
Serves: 4 Start to Finish: 1 hour
3/4 cup Kale Pesto (get my recipe here or use store bought pesto of choice)
1/2 large head cauliflower (or 1 small head with some leftovers)
4 large carrots
4 teaspoons olive oil, divided
Sea salt, fine grain
1/2 cup crumbled feta cheese
4 flatbreads, pitas or naan breads*
Preheat oven to 400 degrees F.
Peel carrots and cut into 2″ long sticks. Toss with 2 teaspoons olive oil and 2 big pinches of sea salt. Cut cauliflower into bite size florets. Toss with remaining 2 teaspoons olive oil and 3 big pinches of sea salt. Spread veggies out onto a parchment lined sheet tray. Roast for 20 minutes. Toss. Roast for another 10 minutes or until tender and just starting to brown all over.
While veggies roast, make pesto (if using homemade).
Assemble sandwiches. Spread 3 tablespoons pesto onto each flatbread. Top each with a quarter of the roasted veggies and 2 tablespoons of crumbled feta. Fold over to form a wrap/sandwich.
*we make our own flatbreads with homemade pizza dough, but any store-bought wrap size pita, flatbread or wrap work perfectly
One thing that makes me feel totally on top of life is having a grain-based salad in the fridge for convenient and healthful eating. Unlike lettuce based salads, grain salads get better with time, so they’re perfect as make-ahead meals or for leftover lunches.
The ingredients in this particular quinoa salad are simple but come together perfectly to create a symphony of flavor and texture. Roasted tomatoes, bell pepper and asparagus give this salad richness and depth of flavor. And all three pair perfectly with one of my all time favorite ingredients – creamy, tangy goat cheese. Finally, white onion, chopped dill and lemon juice add freshness and zip. The ingredient list is short but thoughtful, making this salad quick, simple, nourishing and absolutely delicious.
This is a great side dish for simply prepared proteins like chicken, steak or fish. As a vegetarian, I would pair it with roasted cauliflower “steaks” or organic pan-fried tofu. But I usually eat salads like this as the main dish paired with all-natural toasted bread (rubbed with olive oil and maybe some garlic) plus something saucy like hummus or tzatziki. In the words of Ina Garten, how easy is that?
Quinoa Grain Salad with Fresh Dill & Goat Cheese
Serves: 2-3 as a main dish, 4-5 as a side dish Start to Finish: 30 minutes
1 large red bell pepper, cut into strips
1 bunch asparagus, trimmed, each stem cut into thirds
1 pint cherry tomatoes, any color
Extra virgin olive oil
Sea salt, fine grain
1 cup dry quinoa
2 tablespoons lemon juice, plus more to taste
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped dill (approx. 4-5 sprigs)
1/2 cup minced white onion
3 ounces goat cheese
Preheat oven to 400 degrees. Prep vegetables.
Toss red bell pepper strips, asparagus and tomatoes with 3/4 teaspoon sea salt and 1 tablespoon olive oil. Roast on a parchment lined rimmed baking sheet for 20 minutes, tossing once half way through. I use a rimmed baking sheet to conserve the tomato juices.
While veggies roast, cook quinoa according to package instructions. My standard method…combine 1 cup dry quinoa with 2 cups water and 1/2 teaspoon sea salt in a small sauce pan. Bring to boil, reduce heat, cover and simmer for 13 minutes. Remove from heat and allow to sit, covered, for at least 5-10 minutes.
Toss cooked quinoa and roasted vegetables (including any juices) with lemon juice, 2 tablespoons olive oil, dill, onion and 1/4 teaspoon sea salt. Allow to cool to room temperature. Crumble cold goat cheese into quinoa mixture and toss to evenly distribute. Season with lemon juice and salt to taste. Enjoy cold or at room temperature.
*make it a meal – round out this yummy quinoa salad with some tzatziki sauce (either store-bought or homemade) and some all-natural toasted bread drizzled with olive oil