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a wellness space for beginners


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


  • salt

  • pepper

  • turmeric

  • red crushed pepper flakes

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


  • fresh basil

  • olive oil

  • red wine vinegar or apple cider vinegar

  • fresh garlic

  • salt



  • 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


  • 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


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