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Creamy Pea Pesto Potato Bowls
35m$15.34

Creamy Pea Pesto Potato Bowls

Mild plant-based potato bowls with chickpeas, spinach, and a creamy pea-basil pesto. A quick, family-friendly dinner made with common grocery-store ingredients.

  • Dairy-Free
  • family-friendly
  • mild
  • plant-based
  • potato bowls
  • quick
  • Vegan
  • weeknight
Bundle it with similar meals
10 min prep25 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

baby spinach · 5 Ounce

Simple Truth Organic® Baby Spinach

100%

In recipe$3.49
To buy$3.49
Details
Simple Truth Organic · 5 oz$3.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

garlic · 1 Count

Garlic

Sale

100%

In recipe$0.50
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

canned chickpeas, drained and rinsed · 1 Can

La Preferida® Chick Peas

100%

In recipe$1.89
To buy$1.89
Details
La Preferida · 15 oz$1.89 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

frozen peas · 2 Cup

Kroger® Frozen Sweet Green Peas

83%

In recipe$1.07
To buy$1.29
Details
Kroger · 12 oz$1.29 per packageBuy 1Package use: 83%Product matchEstimated at KROGER

fresh basil · 1 Cup

Gotham Greens® Fresh Basil

80%

In recipe$3.20
To buy$4.00
Details
Gotham Greens · 1.25 oz$4.00 per packageBuy 1Package use: 80%Product matchEstimated at KROGER

Yukon Gold potatoes · 1.5 Pound

Simple Truth Organic® Gold Potatoes

50%

In recipe$2.90
To buy$5.79
Details
Simple Truth Organic · 3 lb$5.79 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

raw cashews · 0.5 Cup

Simple Truth® Raw Cashews

15%

In recipe$1.34
To buy$8.99
Details
Simple Truth · 16 oz$8.99 per packageBuy 1Package use: 15%Product matchEstimated at KROGER

lemon juice · 2 Tablespoon

Kroger® 100% Lemon Juice

7%

In recipe$0.12
To buy$1.79
Details
Kroger · 15 fl oz$1.79 per packageBuy 1Package use: 7%Product matchEstimated at KROGER

extra-virgin olive oil · 2 Tablespoon

Kroger® Extra Virgin Olive Oil

6%

In recipe$0.41
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

nutritional yeast · 2 Tablespoon

Bob's Red Mill Large Flake Nutritional Yeast

5%

In recipe$0.41
To buy$7.79
Details
Bob's Red Mill · 5 oz$7.79 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

black pepper · 0.25 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

1%

In recipe$0.03
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

fine salt · 1 Teaspoon

Kroger® Salt

1%

In recipe$0.01
To buy$1.00
Details
Kroger · 26 oz$1.00 per packageBuy 1Package use: 1%Product matchEstimated at KROGER

Cost Summary

Availability unavailable
$15.34

· only what you use

$3.83

per serving · 4 servings

You pay at checkout$43.52
35% used in this recipe$28.18 unused

All ingredients selected

Checkout$46.41
Recipe portion$15.37

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Yukon Gold potatoes-1 1/2 lb
  • frozen peas-2 cups
  • canned chickpeas-1 can
  • fresh basil-1 cup
  • raw cashews-1/2 cup
  • baby spinach-5 oz
  • extra-virgin olive oil-2 tablespoons
  • lemon juice-2 tablespoons
  • garlic-1 clove
  • nutritional yeast-2 tablespoons
  • fine salt-1 teaspoon
  • black pepper-1/4 teaspoon
1
Cut and boil the potatoes
Cutting Board
Chef’s knife
Large saucepan

Cut the potatoes into 3/4-inch cubes. Place them in a large saucepan, cover with water by 2 inches, bring to a boil, and cook 12 to 15 minutes until tender.

Keep fingers tucked while cutting potatoes.

1 1/2 pounds potato
2
Cook the peas and soften the cashews
Colander
Heatproof bowl

Cook the frozen peas fully according to their package; separately soak the cashews in hot water for 5 minutes, then drain both. Use a saucepan for the peas and a heatproof bowl for the cashews. Carefully ladle enough hot potato water over the cashews to cover them.

Use caution when ladling hot water to avoid burns.

2 cups peas
1/2 cup cashews
3
Blend the creamy pea pesto
Blender
Measuring cups and spoons

Add the peas, cashews, basil, 1 tablespoon olive oil, lemon juice, garlic, nutritional yeast, 3/4 teaspoon salt, black pepper, and 1/2 cup hot potato cooking water to a blender. Blend until smooth.

Vent the blender lid and cover it with a towel when blending warm pesto.

2 cups peas
1/2 cup cashews
1 cup basil
1 tablespoon olive oil
2 tablespoons lemon juice
1 Count garlic
2 tablespoons nutritional yeast
3/4 teaspoon salt
1/4 teaspoon Black Pepper
4
Drain potatoes and heat oil
Large skillet
Colander

Drain the potatoes. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.

Use caution when draining hot potatoes.

1 1/2 pounds potato
1 tablespoon olive oil
5
Cook the bowl mixture
Large skillet

Add the chickpeas and cook 3 minutes, stirring occasionally. Add the potatoes, baby spinach, and remaining 1/4 teaspoon salt. Cook 2 to 3 minutes until the spinach wilts.

1 can chickpeas
1 1/2 pounds potato
5 ounces spinach
1/4 teaspoon salt
6
Assemble and serve

Divide the potato mixture among 4 bowls. Spoon the creamy pea pesto over the top and serve warm.

7

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