Summer Garden Patch Bowl With Creamy Basil Pesto
20m prep 0s cook 20m ready
A vibrant bowl featuring summer vegetables like zucchini, cherry tomatoes, and corn, served with creamy basil pesto. Perfect for a light lunch or make-ahead meal.
Ingredients
- 1 small zucchini
- 2 cup cooked tricolor quinoa
- 2 cup arugula
- 1 cup cherry tomatoes halved
- 1 cup fresh corn kernels
- 1 cup diced cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup pitted kalamata olives
- 2 tbsp pepitas
- 2 tbsp toasted sesame seeds
- 1 medium avocado sliced
- 0.5 medium lemon halved
- 1/2 cup Creamy Basil Pesto
- 1 cup fresh basil leaves
- 0.5 avocado
- 1/4 cup raw pine nuts
- 3 tbsp extra-virgin olive oil
- 1 tbsp water
- 1 tbsp freshly squeezed lemon juice
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 16 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 193 mg
- Iron: 11.9 mg
- Magnesium: 528 mg
- Phosphorus: 1168 mg
- Potassium: 2237 mg
- Zinc: 8.67 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 small zucchini
- 2 cup cooked tricolor quinoa
- 2 cup arugula
- 1 cup fresh corn kernels
- 1 cup diced cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup pitted kalamata olives
- 2 tbsp pepitas
- 2 tbsp toasted sesame seeds
- 1/2 cup Creamy Basil Pesto
- 1 cup fresh basil leaves
- 0.5 avocado
- 1/4 cup raw pine nuts
- 3 tbsp extra-virgin olive oil
- 1 tbsp water
- 1 tbsp freshly squeezed lemon juice
- sea salt
- freshly ground black pepper
Prepare
- Halve 1 cup cherry tomatoes
- Slice 1 medium avocado
- Halve 0.5 medium lemon
Let's Cook
-
Step 1.
Shave the zucchini lengthwise with a vegetable peeler to create ribbons; you should have about 1 cup of ribbons.
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Step 2.
In a food processor, combine the basil, avocado, pine nuts, olive oil, water, lemon juice, salt, and pepper. Pulse for about 2 minutes, scraping down the sides as needed, until smooth and creamy. Taste and adjust seasoning if desired.
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Step 3.
Assemble each bowl with half of the zucchini ribbons, quinoa, arugula, tomatoes, corn, cucumber, onion, olives, pepitas, sesame seeds, and avocado.
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Step 4.
Garnish each bowl with a lemon wedge and serve with the creamy basil pesto on the side.
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