This colorful bowl has comfort food written all over it! Creamy pesto cauliflower gnocchi takes the spotlight on this one. With roasted sweet potato, kale, spinach, and a fried egg, this meal is vibrant, nourishing, is sure to bring you joy.
Does anyone else have a slight obsession with everything Trader Joe’s? Yeah, me too. Especially their frozen cauliflower gnocchi and vegan pesto.
When it comes to finding simple and healthy foods to build into your weekly meal plan, Trader Joe’s is the way to go. They’ve got endless, ready- made meal options that make dinner time so much less chaotic.
Don’t get me wrong, I love to cook and make elaborate recipes from time to time, but when I only have 20 minutes to whip something up for dinner, I turn to Trader Joe’s for a reliable way to make sure I can still eat a balanced and healthy meal on my busiest days.
Trader Joes has plenty of frozen food options that are lower in sodium, saturated fat, and are minimally processed. Some of my favorites are their vegetable pot stickers, high protein veggie burgers, sweet potato fries, brussels sprouts, and of course their cauliflower gnocchi.
If you’ve been to Trader Joe’s but have never tried their cauliflower gnocchi, DO IT. When cooked the right way (I have a secret), they are crispy and delicious. The key is to pan fry them for long enough to get that nice golden color on the outside.
So what’s the secret?
Skip the instructions. When you cook the frozen cauliflower gnocchi in water to start with, I’ve found that most of the time, cooking it this way results in a mushy consistency rather than the crispy golden look we are all expecting.
With a good non-stick pan and a tablespoon of olive oil, you can pan fry the cauliflower gnocchi on medium heat directly from frozen until it thaws and crisps up. This should take 5-10 minutes and is more likely to give you the consistency you’re looking for.
What’s in this bowl?
In this simple summery bowl, I’ve pan fried the cauliflower gnocchi and added 2 tablespoons of Trader Joe’s vegan pesto. I love to add some color and variety to my bowls so I decided to add some roasted sweet potato rounds and sautéed kale and spinach.
And to top off this gorgeous bowl, I made a sunny side up egg with lots of garlic and EBTB seasoning! Other protein sources that would work great in this bowl are chickpeas, black beans, or chicken.
There are lots of ways to customize this easy cauliflower gnocchi bowl so if you don’t have all of the ingredients, feel free to substitute with any vegetables you have on hand :))
Hope you give it a taste!
Looking for more easy, healthy, and delicious recipes? Check out my latest posts 🙂
- Butternut Squash Carrot Soup with Toasted Pumpkin Seeds
- Chipotle Black Bean and Kale Tacos
- Colorful Quinoa Buddha Bowl with Lemon Tahini Dressing
- Lemony Eggplant Orzo Salad
Sweet Potato Pesto Cauliflower Gnocchi Bowl
Ingredients
- 1 bag Trader Joe's frozen cauliflower gnocchi
- 3 tbsp olive oil
- 2 tbsp vegan pesto
- 1 large sweet potato cut into rounds
- 1 bunch kale
- 1/2 cup spinach
- 1 large free range egg
- 2 cloves garlic minced
- 1 tsp *everything but the bagel seasoning sub garlic powder, salt, pepper
Instructions
- Preheat the oven to 400 degrees
- Cut a large sweet potato in half lengthwise and chop each half into 1 inch rounds. Place them on a baking sheet, drizzle them with 1 tbsp of olive oil, and sprinkle salt and pepper. Bake them in the oven at 400 degrees for 20-25 minutes or until cooked through and crispy. Remove from oven and set aside.
- Heat 1 tbsp of olive oil in a large nonstick pan over medium low heat. Once it starts to shimmer, add the frozen cauliflower gnocchi and cook for about 5 minutes. Increase the heat to medium high for an additional 5 minutes to crisp up and add a pinch of salt and pepper.
- While the gnocchi is cooking, fry the egg. In a separate pan, heat 1 tbsp of olive oil and 2 cloves of garlic on medium high heat. Once sizzling, crack an egg into the pan and move the pan around to get the oil on top of the egg so as to get the edges crisp. Sprinkle a dash of EBTB seasoning, salt, and pepper. Once the whites are set, remove from pan.
- To the pan with the gnocchi, mix in the vegan pesto and add the kale and spinach to the pan until it begins to wilt.
- In a serving bowl, add your pesto cauliflower gnocchi mixture as well as your roasted sweet potato rounds. Lastly, top it with your fried egg and a dash of salt and pepper!
Leave a Reply