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Macadamia Nut and Parsley Pesto Vegan Bowl

Published
Course Mains
Dietary Preference Vegan
Skill Level Beginner
Total Time 25 minutes
Servings 4 people
Calories 334kcal

Ingredients

Pesto

  • ยฝ cup macadamia nuts
  • 3 cloves garlic
  • ยผ cup olive oil
  • 2 cups parsley stems are okay
  • ยผ cup water ice cold

Veggie Bowl

  • 3 radishes
  • 1 carrot
  • 1 cup water ice cold
  • 1 cup mushrooms
  • 1 tablespoon coconut oil
  • 2 cups baby kale
  • 6 ounces tofu organic, fried

Garnish

  • 1 tablespoon macadamia nuts chopped

Nutrition (per serving)

Calories334kcalNet carbs5gFat32gProtein7g

Instructions

Pesto

  • In a blender or food processor, combine ยฝ cup macadamia nuts, 3 cloves garlic, and ยผ cup olive oil. You might need to add a small amount of water in order for it to process, just be careful not to add too much.
    ยฝ cup macadamia nuts, 3 cloves garlic, ยผ cup olive oil
  • Add 2 cups parsley and about ยผ cup water. The ice cold water will help to keep your parsley green and beautiful.
    2 cups parsley, ยผ cup water
  • You might need to add a little more or less water. Just slowly add water until you achieve a creamy pesto texture.

Veggie Bowl

  • Shave 3 radishes and 1 carrot into 1 cup water to help keep them crisp. If you donโ€™t have a mandolin, use a vegetable peeler.
    3 radishes, 1 carrot, 1 cup water
  • Cook 1 cup mushrooms in 1 tablespoon coconut oil and medium heat for 5 to 7 minutes and then smother them in pesto.
    1 cup mushrooms, 1 tablespoon coconut oil
  • Add 2 cups baby kale to a bowl, top with shaved vegetables, mushrooms and 6 ounces tofu.
    2 cups baby kale
  • Garnish with chopped macadamia nuts for some extra crunch.ย 
    6 ounces tofu

The shining star of this recipe is the macadamia nut pesto. ย This pesto is loaded with macadamia nuts, garlic, parsley, and olive oil to help our ketogenic vegans get their healthy fats! ย Rub it all over your veggies, put it in your saladsโ€ฆ itโ€™s so tasty!

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