Earthy beets, sweet butternut squash, and sweet potatoes are roasted to perfection with salt and pepper and then tossed with a homemade cheesy basil sauce. The sauce adds a savory contrast to the sweet roasted vegetables. This simple dish would be fantastic with wheat berries, or any grain that you happen to have on hand.

Beets and Butternut Squash Bowl With Cheesy Basil Pesto [Vegan]






For the Vegetables:
  • 1 butternut squash, peeled, seeded and diced
  • 3 beets, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 5 tablespoons olive oil
  • 1 teaspoon salt
  • Freshly cracked pepper
For the Cheesy Basil Sauce:
  • 1 cup cashews, soaked in water for 30 minutes, reserve the water
  • 2 garlic cloves, peeled and roughly chopped
  • 1/4 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 cup water from the drained cashews
  • 1 1/2 cups lightly packed basil leaves
  • 1/2 cup nutritional yeast
  • 1 teaspoon salt
  • Freshly ground black pepper


To Make the Vegetables:
  1. Preheat oven to 425 ˚F.
  2. Place all the vegetables in a large bowl. Drizzle with olive oil and sprinkle salt and pepper. Mix about until everything is evenly coated.
  3. Spread the vegetables out in a single layer on a cookie sheet, you may need two. Roast in the oven for 30 minutes, remove from the oven around 15 mins and give everything a stir.
  4. When the 30 mins are up, make sure everything is soft and golden if it is removed from the oven for good.
To Make the Cheesy Basil Sauce:
  1. Drain cashews and reserve the water. Put everything in a food processor and blend until smooth. You may need to scrape down the edges every once in a while. Add more water, if necessary, to get the right consistency.

Nutritional Information

Total Calories: 2,033 | Total Carbs: 202 g | Total Fat: 129 g | Total Protein: 70 g | Total Sodium: 641 mg | Total Sugar: 47 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.