Winter Bowl with Kale Pesto


  • 1lb Potatoes cut into rounds
  • 2-4 carrots sliced into rounds 
  • 1 can of chickpeas drained and rinsed or 15oz of dried garbanzo beans that have soaked overnight and cooked
  • 4 tbsp olive oil
  • 1 large pinch of salt
  • Pepper
  • Fresh (or dried) thyme, rosemary, sage and/or dried parsley (about a 1 tbsp each)
  • 4 garlic cloves, minced

The Bowl

  • Salad greens of choice 
  • 1 cup cooked grains or rice 
  • 1 cup shredded red cabbage
  • 1-2 watermelon radishes, diced or sliced into rounds
  • Kale Pesto (see recipe)

Other toppings:

  • Avocado
  • Hot Sauce
  • Sauerkraut or pickled veg
  • Chili crisp
  • Sesame seeds
  • Jalapenos 


  • Preheat oven to 450 degrees.
  • Prep vegetables - wash and dry carrots and potatoes. Cut both into 1/4 inch rounds or use a mandolin to slice (please use a guard.) 
  • Combine potatoes, carrots and drained chickpeas in to a bowl with olive oil and spices and mix until everything is coated.
  • On a baking sheet lined with parchment paper, bake vegetables + chickpeas for 45-50 minutes. When they're done cooking, remove from oven and let cool.
  • While vegetables are cooking, make pesto. 
  • In a bowl, mix salad greens and and pesto until coated and then add roasted veg + chickpeas and grain of choice. Mix well!
  • Serve in bowls and top with sliced cabbage, diced radishes and whatever else you want.
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