Late Summer Harvest Bowls with Kale Pesto

Late Summer Harvest Bowls with Kale Pesto- caramelized butternut squash, juicy roasted tomatoes and green beans are served with nutty farro and kale pesto for the perfect end-of-summer meal! 

Hey guys, I hope y’all had a nice Labor Day weekend! I finally shot my first recipe in our new house and I’m excited to share it with you.

This is a random dish I came up with last year during that late summer transition where squash starts to show up but there’s still plenty of tomatoes and green beans hanging around. I decided just to roast everything I had and serve it with a whole grain and some pesto. Sounds simple but it was so good that I made a note to share it with you a year later.

In some ways, it’s kind of a sheet pan meal, depending on whether or not you use a precooked grain and store-bought pesto. I personally decided to go the homemade route with cooked farro and a dairy-free kale pesto. Sure there are a few more dishes to clean but sometimes it’s worth the extra effort. Mostly just on Sundays. ;)

Late Summer Harvest Bowls with Kale Pesto- caramelized butternut squash, juicy roasted tomatoes and green beans are served with nutty farro and kale pesto for the perfect end-of-summer meal!  #vegan #plantbased #healthymeals #wfpb #cleaneating

It might still be a little warm for some of you to turn on the oven but roasting the vegetables truly brings out the best flavors here. The butternut squash caramelizes as the edges turn a nice golden brown and the flavor of the tomatoes intensifies, each one bursting with goodness in your mouth.

The kale pesto is also a perfect match with the nutty sweetness of the pecans blending seamlessly with the roasted butternut squash. Plus kale is much more nutritious than basil and holds up a lot longer in the fridge. There’s nothing worst than throwing out bad herbs that you haven’t got a chance to use.

Late Summer Harvest Bowls with Kale Pesto- caramelized butternut squash, juicy roasted tomatoes and green beans are served with nutty farro and kale pesto for the perfect end-of-summer meal!  #vegan #plantbased #healthymeals #wfpb #cleaneating

Late Summer Harvest Bowls with Kale Pesto- caramelized butternut squash, juicy roasted tomatoes and green beans are served with nutty farro and kale pesto for the perfect end-of-summer meal!  #vegan #plantbased #healthymeals #wfpb #cleaneating

Late Summer Harvest Bowls with Kale Pesto- caramelized butternut squash, juicy roasted tomatoes and green beans are served with nutty farro and kale pesto for the perfect end-of-summer meal!  #vegan #plantbased #healthymeals #wfpb #cleaneating

Late Summer Harvest Bowls with Kale Pesto- caramelized butternut squash, juicy roasted tomatoes and green beans are served with nutty farro and kale pesto for the perfect end-of-summer meal!  #vegan #plantbased #healthymeals #wfpb #cleaneating

It’s definitely not the fanciest of meals but I’d serve it to dinner guests with the greatest of confidence because it’s flavorful enough to please any palate.

I hope it helps inspire you as we transition from summer to fall. Bon appetit!

Late Summer Harvest Bowls with Kale Pesto- caramelized butternut squash, juicy roasted tomatoes and green beans are served with nutty farro and kale pesto for the perfect end-of-summer meal!  #vegan #plantbased #healthymeals #wfpb #cleaneating

Late Summer Harvest Bowls with Kale Pesto

Yield: 4 bowls

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

5
5 / 5 (3 Reviews)
Did you make this recipe?
Leave a review »

Ingredients:

For the Bowls

  • 2 cups cubed butternut squash (about 1 medium squash)
  • 1 lb green beans, ends trimmed
  • 1 pint cherry tomatoes, halved
  • 2 cups cooked farro or brown rice (about 1 cup dry)

For the Kale Pesto

  • 3 cups chopped lacinato kale, stems removed (about 1 bunch)
  • 1/2 cup raw pecans (or other nut of choice)
  • 2 tablespoons lemon juice (about 1 small lemon)
  • 2-3 garlic cloves
  • 1/2 teaspoon salt
  • 1/2 cup extra-virgin olive oil

 

Directions:

Preheat oven to 400°F then line 2 baking sheets with parchment paper or silicone mats. Arrange the cubes of butternut squash on top of one sheet and toss with 1 tablespoon oil. Spread out so that none of the pieces are touching, sprinkle with salt then bake in the oven for 15 minutes.

On the other baking pan, arrange the green beans and tomatoes on top. Toss with remaining oil and sprinkle with salt and pepper.

Remove squash from the oven and stir. Return to oven along with the sheet with the green beans and tomatoes. Roast everything for an additional 20 minutes, or until light golden brown.

Meanwhile prepare the kale pesto. Combine all of the ingredients in a food processor and blend until smooth, scraping the sides between blending.

Arrange cooked farro or desired grain in separate bowls with roasted vegetables. Top with pesto, serve warm and enjoy!

Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart