Roasted Mushroom Vegetable Bowls with Avocado Pistachio Pesto

INGREDIENTS

portobello mushroom caps, sliced

1 tbsp

high heat oil

3 tbsp

balsamic vinegar

2 tbsp

tamari

1/4 tsp

smoked paprika

1/2 tsp

oregano

bunch asparagus, chopped

bell peppers, cored and sliced

small potatoes, diced into 1-inch cubes

1/2

red onion, sliced

2 cups

cooked farro for serving (optional/sub brown rice or quinoa for GF)

ripe avocado, pitted

juice of 1 lemon (about 2 tablespoons)

1/4 cup

pistachios

1/4 cup

extra virgin olive oil (or water for low-fat option)

1 cup

fresh basil leaves (about 2 ounces)

garlic cloves

1/2 tsp

salt

cayenne (optional)