Pesto Portobello Bowl

Sweetgreen discontinued my favorite salad so I had no choice but to try and recreate it! Watch this recipe step by step here

It's a warm bowl with arugula, quinoa, chickpeas, portobello mushrooms, spicy broccoli, corn, and feta. Topped with a pesto vinaigrette!

Shopping List

• arugula

• quinoa - white, brown, or multicolored is ok

• canned chickpeas - bagged will take FOREVER to cook

• portobello mushrooms - regular sized or baby ones

• fresh broccoli

• fresh corn - frozen is ok

• feta cheese - optional but highly recommend

Spices

• salt

• pepper

• turmeric

• red crushed pepper flakes

• chili powder - or chili oil if you're fancy

Dressing

• fresh basil

• olive oil

• red wine vinegar or apple cider vinegar

• fresh garlic

• salt

Directions

Quinoa:

• In a small sauce pan, boil 1 and 1/2 cups of water and a pinch of salt

• Add 1/4 cup of quinoa

• Cook on high for 10 minutes or until water is almost fully evaporated

• Cover saucepan and cook on low until water fully evaporates

• Quinoa should be soft but not mushy

• Set quinoa aside uncovered

Dressing:

• Blend 1 bunch of fresh basil, 1 clove of garlic, 1/4 cup red wine vinegar or apple cider vinegar, 1/3 cup olive oil, and a pinch of salt for about 5 seconds or until smooth

• Set aside

Broccoli and Mushrooms:

• Heat oven to 400 degrees F

• Chop broccoli into 1 cup of mini florets so they cook faster

• Toss with 1 tbsp olive oil, pinch of salt and pepper

• Add to half of an ungreased baking sheet

• Chop up about 3 baby mushrooms or 1 big mushroom

• Toss with 1 grated garlic clove, 1 tbsp salt, 1 tsp red chili flakes and 1 tsp chili powder

• Add to other half of baking sheet

• Roast for about 15 minutes

• Set aside

Chickpeas and Corn:

• Boil fresh corn for about 8 minutes or until al dente

• Chop and set aside

• Drain and rinse a can of chickpeas

• Add 1/2 cup of chickpeas to small pan with oil - save the rest for another recipe

• Add a pinch of salt and 1 tbsp of turmeric

• Cook until soft

• Set aside

• You can add a pinch of sugar if the turmeric is too bitter for your liking but keep in mind it will blend well as-is with the other salad flavors.

• Assemble and enjoy!

xo Marley