30m$14.62Creamy 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.
- Energy
- 455 calories per serving
- Protein
- 17.2 g per serving
- Carbs
- 63.5 g per serving
- Fat
- 16.3 g per serving
- Sodium
- 894 mg per serving
Shopping options
raw cashews
0.5 Cup
Simple Truth® Raw Cashews
15%
nutritional yeast
2 Tablespoon
Bob's Red Mill Nutritional Yeast
4%
extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
fresh basil
1 Cup
Gotham Greens® Fresh Basil
68%
baby spinach
5 Ounce
Simple Truth Organic® Baby Spinach
100%
canned chickpeas, drained and rinsed
1 Can
La Preferida® Chick Peas
100%
lemon juice
2 Tablespoon
Kroger® 100% Lemon Juice
7%
Yukon Gold potatoes
1.5 Pound
Yukon Gold Potatoes
100%
frozen peas
2 Cup
Kroger® Frozen Sweet Green Peas
83%
fine salt
1 Teaspoon
Kroger® Salt
1%
garlic
1 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- Yukon Gold potatoes-1.5 lb
- frozen peas-2 cups
- canned chickpeas-1 can
- fresh basil-1 cup
- raw cashews-0.5 cups
- baby spinach-5 oz
- extra-virgin olive oil-2 tbsp
- lemon juice-2 tbsp
- garlic-1 clove
- nutritional yeast-2 tbsp
- fine salt-1 tsp
- black pepper-0.25 tsp
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.
Once the potato water is boiling, ladle 1 cup of hot water over the frozen peas and cashews in a heatproof bowl. Let stand 5 minutes, then drain.
Use caution when ladling hot water to avoid burns.
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.
Drain the potatoes. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
Use caution when draining hot potatoes.
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.
Divide the potato mixture among 4 bowls. Spoon the creamy pea pesto over the top and serve warm.
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