Tahini Pesto Vegan Bowl
Ingredients
- Canned beans
- Broccoli
- Pre-chopped greens
- Pre-chopped mushrooms
- Frozen quinoa
Tahini pesto
- 2 cups basil
- Juice of one lemon
- 3 tablespoons pumpkin seeds
- 1/4 cup tahini
- 5 cloves garlic, crushed
- 3 tablespoons nutritional yeast
- 1/4 cup cold water or more for preference
- Salt to taste
Preparation
Season the canned beans as desired
Microwave the broccoli until tender
Prepare the pre-chopped greens and mushrooms as needed
Heat the frozen quinoa according to package instructions
Assemble the bowl by combining the beans, broccoli, greens, mushrooms, and quinoa
Drizzle with tahini pesto before serving
Tahini pesto
Place all pesto ingredients in a food processor
Blitz on high until mostly smooth
Adjust consistency by adding additional water a tablespoon at a time and continue blitzing until satisfied
Tips
Use convenience foods like canned, pre-chopped, or frozen items to simplify preparation
Tahini pesto can be made ahead and stored for easy use throughout the week
Feel free to adjust seasoning or add water to the pesto based on personal preference
This bowl emphasizes using store-bought or pre-prepared components to make vegan eating accessible and less intimidating
