Easy Green Bowl with Arugula Pesto
Ingredients
- Spinach and arugula (for base)
- Defrosted frozen peas
- Cucumbers
- Avocado
- Cherry tomatoes
- Pesto pasta (prepared)
- Lemon
- Oil
- Salt
- Pepper
- Chili flakes
Vegan arugula pesto
- 2 cloves garlic
- 8 oz arugula
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- 2 tbsp nutritional yeast
- 2 tbsp hemp hearts
- Salt to taste
Preparation
Assemble a bed of spinach and arugula in a bowl.
Add defrosted frozen peas, sliced cucumbers, avocado, cherry tomatoes, and chilled pesto pasta.
Dress with freshly squeezed lemon juice, a drizzle of oil, and sprinkle with salt, pepper, and chili flakes to taste.
Pesto blending
Blend garlic, arugula, lemon juice, olive oil, nutritional yeast, hemp hearts, and salt until smooth.
Tips
Use leftover pasta tossed with pesto for convenience.
Substitute the dressing with your favorite alternative if desired.
