Macadamia Nut and Parsley Pesto Vegan Bowl
Bursting with flavor, this Macadamia Nut and Parsley Pesto Vegan Bowl is anything but ordinary. Creamy, nutty pesto coats every bite, turning simple plant-based ingredients into a crave-worthy meal.
Servings 4 people
Calories 334 kcal
Ingredients
Pesto
- ½ cup macadamia nuts
- 3 cloves garlic
- ¼ cup olive oil
- 2 cups parsley
- ¼ 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 organic tofu fried
Garnish
- 1 tablespoon macadamia nuts chopped
Instructions
Pesto
- In blender or food processor, combine ½ cup macadamia nuts, 3 cloves garlic, ¼ cup olive oil, 2 cups parsley and ¼ cup water.½ cup macadamia nuts, 3 cloves garlic, ¼ cup olive oil
- Slowly add water to achieve creamy pesto texture.2 cups parsley, ¼ cup water
Veggie Bowl
- Shave 3 radishes and 1 carrot into 1 cup water to help keep them crisp.3 radishes, 1 carrot, 1 cup water
- In skillet over medium heat, cook 1 cup mushrooms in 1 tablespoon coconut oil for 5 to 7 minutes. Then smother them in pesto.1 cup mushrooms, 1 tablespoon coconut oil
- Add 2 cups baby kale to bowl, top with shaved vegetables, mushrooms and 6 ounces organic tofu.2 cups baby kale
- Garnish with chopped macadamia nuts for extra crunch.6 ounces organic tofu
- Serve and enjoy!
Nutrition
Calories: 334kcal | Net carbs: 5g | Fat: 32g | Protein: 7g