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In recent years, plant-based meals have surged in popularity, capturing the hearts of food enthusiasts and health-conscious individuals alike. As more people explore the benefits of incorporating more vegetables and whole grains into their diets, recipes that offer both flavor and nutrition are in high demand. Among these, Creamy Pesto Veggie Bowls stand out as a delightful option that can satisfy cravings for comfort food while remaining wholesome and nourishing.

Creamy Pesto Veggie Bowls

Discover the vibrant world of Creamy Pesto Veggie Bowls, where flavor meets nutrition in every bite. Perfect for lunch or dinner, these customizable bowls feature a base of nutrient-rich quinoa topped with fresh vegetables like cherry tomatoes, bell peppers, and spinach, all drizzled with creamy pesto. Not only are they visually stunning, but they’re also adaptable to fit your dietary needs. Dive into a wholesome meal that satisfies cravings while promoting health and well-being!
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Ingredients
  

1 cup quinoa (or your preferred grain)

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 bell pepper (red, yellow, or green), diced

1 medium zucchini, sliced into half-moons

1 cup baby spinach

1/2 cup pesto (store-bought or homemade)

1/2 cup heavy cream (or coconut cream for a dairy-free version)

1 clove garlic, minced

1 tablespoon olive oil

Salt and pepper, to taste

1/4 cup grated Parmesan cheese (optional, for garnish)

Fresh basil leaves, for garnish

Instructions
 

Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

    Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the cherry tomatoes, bell pepper, and zucchini. Cook for 5-7 minutes until they begin to soften.

      Add Spinach and Cream: Once the vegetables are tender, add the baby spinach to the skillet and cook until wilted, about 2 minutes. Pour in the heavy cream and pesto, stirring gently to combine. Allow to simmer for an additional 2-3 minutes, letting the sauce thicken slightly. Season with salt and pepper to taste.

        Combine: Fluff the quinoa with a fork and divide it among serving bowls. Top each bowl with the creamy pesto veggie mixture.

          Garnish and Serve: Finish with a sprinkle of grated Parmesan cheese, if using, and garnish with fresh basil leaves. Serve hot and enjoy your creamy pesto veggie bowls!

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings