Macadamia Nut and Parsley Pesto Vegan Bowl
Servings 4 people
Calories 334123123kcal
Ingredients
Pesto
- ½ cup macadamia nuts
- 3 cloves garlic
- ¼ cup olive oil
- 2 cups parsley stems are okay
- 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 tofu organic, fried
Garnish
- 1 tablespoon macadamia nuts chopped
Instructions
Pesto
- In a blender or food processor, combine ½ cup macadamia nuts, 3 cloves garlic, and ¼ 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.½ cup macadamia nuts, 3 cloves garlic, ¼ cup olive oil
- Add 2 cups parsley and about ¼ cup water. The ice cold water will help to keep your parsley green and beautiful.2 cups parsley, ¼ 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 don’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.6 ounces tofu
Nutrition
Calories: 334kcal | Net carbs: 5g | Fat: 32g | Protein: 7g