Super Green Vegan Bowl
Ingredients
Pesto
- 2 cups tightly packed spinach
- 1 cup frozen peas, defrosted
- 1 cup tightly packed basil
- 1 cup pine nuts
- 1/4 cup sunflower seeds
- Juice of 1 lemon
- 1/4 cup nutritional yeast
- 2-3 large cloves of garlic, minced
- 1 tablespoon water
Bowl components
- Steamed zucchini noodles
- Kidney beans
- Broccoli
- Avocado
- Pasta with chopped spinach and kale
Preparation
Pesto
Place the greens in a high speed food processor and blitz until finely chopped.
Add the pine nuts and sunflower seeds, and blitz again.
Add the remaining ingredients and process until well combined.
Occasionally stop to scrape down the sides of the food processor.
For a thinner consistency, add an extra tablespoon or two of water.
Bowl assembly
Prepare the pesto as per the instructions above.
Steam the zucchini noodles until tender.
Cook the pasta according to package instructions and mix with chopped spinach and kale.
Steam the broccoli until slightly softened.
In a bowl, combine the pesto with the steamed zucchini noodles, cooked pasta mixture, kidney beans, broccoli, and avocado.
Serve immediately.
Tips
Store the pesto in an airtight container in the fridge for up to 5 days or freeze for longer storage.
