Herbed Quinoa Pesto Bowl

with Roasted Mushrooms & Sweet Potatoes

Vegetarian

The key to a great bowl is plenty of textures and flavors and our chefs nailed it with this one. The base is herbed tri-color quinoa and broccoli roasted with onion and garlic. It's topped with tender roasted sweet potatoes and a crunchy mix of toasted seeds (hemp hearts, sunflower and pumpkin seeds seasoned with smoked black pepper and chili powder). A side of button mushrooms roasted with garlic and parsley adds a wonderful earthiness. The meal comes with lemony pesto to drizzle over the top for a bright finish.

Nutrition Per Serving

Per serving

Calories570kcal

Fat37g

Saturated Fat5g

Carbohydrate51g

Sugar9g

Dietary Fiber10g

Protein19g

Cholesterol5mg

Sodium790mg

Nutritional info may vary slightly by time of delivery.

Show Instructions

MICROWAVE

Remove meal sleeve and pierce clear plastic film. 2. Remove cup of pesto. 3. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached 4. Carefully remove meal and let stand 2 minutes. 5. Remove film, plate meal and enjoy!

OVEN

Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. Set aside cup of pesto; place 2oz of water into empty compartment. 3. Place tray on an oven safe baking sheet; position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat for an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!