Pesto Baked Orzo Meal Prep

This easy pesto baked orzo with chickpeas, sundried tomatoes, and kalamata olives is perfect for meal prep. High in protein and bursting with Mediterranean flavors, it's a great go-to dish for the week.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME25

TOTAL TIME35

Servings 4

Course Dinner, Meal Prep

Cuisine Mediterranean-Inspired

Keyword chickpeas, Easy Dinner, garlic, High Protein, kalamata olives, Meal Prep, Orzo, pesto, sundried tomatoes, tomatoes

Ingredients

2 cups dry orzo
14 oz cherry tomatoes, chopped in half
4 cloves garlic minced
1 spring onions
3 cups cooked chickpeas
2 oz pesto
1.8 oz sun-dried tomatoes finely sliced
12 Kalamata olives, chopped and pitted
½ tsp sea salt flakes
½ tsp red chili flakes
1 tsp vegetable stock powder
freshly cracked black pepper to taste
5 cups water

Instructions

Preheat your oven to 400°F (200°C) fan-forced.
Divide the orzo, cherry tomatoes, garlic, onion, chickpeas, sundried tomatoes, olives, pesto, vegetable stock powder, salt, chili flakes, and black pepper evenly between 4 oven-safe bowls (20 fl oz/600 ml capacity). Stir the ingredients to combine.
Pour 1¼ cups of water into each bowl and stir again to ensure the mixture is well-combined.
Transfer the bowls to the preheated oven and bake for 25 minutes.
Toast the pine nuts in the oven for 8-10 minutes until golden.
Remove the bowls from the oven and let them cool slightly. Top with fresh basil and the toasted pine nuts. Adjust seasoning as needed and enjoy!

Video

Notes

Use boiling water to reduce baking time by 5 minutes. You can also prepare the dish in a large baking dish instead of individual bowls .

Nutritional Information - Per Serving