Spring Vegetable and Meatless Meatball Bowls with Pesto

Step 1

Pre-heat oven to 400 degrees F.  Place all the diced veggies on a large baking sheet and toss with the melted Earth Balance, salt and pepper.  Roast veggies until fork tender, 30-40 minutes, flipping once.

Step 2

Rinse quinoa and add it to a medium sized pot with 1 1/2 cups water.  Bring to a simmer and cook quinoa until tender, 10-12 minutes.  Let quinoa cool and then mix in chopped herbs.  You could also add some salt, to taste, if desired.

Step 3

Heat a large pan over medium heat and spray with cooking spray, or use 1/2 teaspoon olive oil.  Add meatballs to the pan and cook until browned and warmed through, 7-10 minutes.

Step 4

If using homemade pesto: add all pesto ingredients to a food processor, or blender, and blend until smooth.

Step 5

Assemble bowls: to each bowl add, 1/2 cup quinoa, 1/4 of the roasted veggies, 3 meatballs and about 1/4 cup of pesto.  Sprinkle with fresh herbs, if desired.