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Spinach Pesto Chickpea Bowl

This plant-based meal is an excellent way to enjoy a variety of vegetables, legumes and whole grains. A simple, homemade spinach-based pesto adds plenty of flavor as well as a slew of heart-healthy fats and other nutrients.

Spinach supplies 78 milligrams magnesium per ½ cup cooked. Magnesium is a mineral that plays an important role in a myriad of body processes, from regulating blood pressure to helping reduce insulin resistance. The RDA (Recommended Dietary Allowance) for magnesium is 400 to 420 milligrams per day for men and 310 to 320 milligrams for women. Other good sources of magnesium include nuts, black beans, quinoa, avocado and yogurt.

NUTRITION

Calories 514, Carbohydrates 52 g (13 g fiber, 8 g sugars), Fat 29 g (5 g sat. fat, 18 g monounsat. 4 g polyunsat.), Protein 16 g, Cholesterol 5 mg, Sodium 562 mg

Ingredients

  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 medium sweet potato, cut into 1-inch cubes
  • 1 small red onion, cut into bite-size chunks
  • 2 cups broccoli florets
  • 1 tablespoon + ⅓ cup extra-virgin olive oil
  • ¼ teaspoon + ⅛ teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 5 cups baby spinach, divided (about 5 ounces)
  • 1 cup fresh basil
  • 2 cloves garlic
  • ¼ cup chopped, unsalted cashews
  • ¼ cup freshly grated Parmesan cheese + extra for garnish
  • 1 (15 ounce) can quartered artichoke hearts, drained and rinsed
  • 1 ⅓ cups cooked quinoa or other whole grain
  • Garnish: lemon wedges

Directions

  1. Place an oven rack in the middle position of the oven. Add a large, rimmed baking sheet and preheat to 425°F.
  2. Toss chickpeas, sweet potatoes, red onion and broccoli with 1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon black pepper. Carefully remove the baking sheet from the oven, cover with parchment, then spread vegetables out in an even layer. Bake, stirring once, until vegetables are lightly browned and fork tender, about 30 minutes.
  3. Place 3 cups spinach in a food processor along with the basil, garlic, and ¼ cup cashews. Pulse until roughly chopped, about 10 seconds. Add ⅓ cup olive oil, 2 tablespoons water, Parmesan cheese, ⅛ teaspoon salt, ¼ teaspoon black pepper and blend until smooth, scraping down sides occasionally. Transfer to a bowl and set aside.
  4. Transfer cooked vegetables to a large bowl and toss with 2 tablespoons pesto.
  5. Divide the artichoke hearts, quinoa and remaining 2 cups spinach among serving bowls. Top with cooked vegetables and garnish with a drizzle of pesto. Serve with lemon wedges.