Macadamia Nut and Parsley Pesto Vegan Bowl
Macadamia Nut and Parsley Pesto Vegan Bowl
Total Time: 20 minutes (for pesto)
Serves: 4
Per serving: 200 calories, 1 g protein, 2 g carbohydrates, 21 g fat
Ingredients
For Pesto:
Macadamia Nuts - ½ cup
Garlic - 2-3 cloves
Olive Oil - ¼ cup
Parsley - 2 cups, stems are okay
Ice Cold Water - ¼ cup
For Veggie Bowl:
Mushrooms - 1 cup
Coconut Oil - 1 tablespoon
Radishes - 2-3 each
Carrots - 1 large
Baby Kale - 2 cups
Organic Tofu - 3-6 oz, we fried the tofu for this recipe. You can also use tempeh or any source of protein.
Directions:
For Pesto:
Pick 2 cups of parsley. Some stems are okay, but try to remove as many as possible.
In a blender or food processor, mix macadamia nuts, olive oil, and garlic. You might need to add a small amount of water in order for it to process, just be careful not to add too much.
Add parsley and about ¼ cup of ice cold water. The ice cold water will help to keep your parsley green and beautiful.
You might need to add a little more or less water. Just slowly add water until you get a nice pesto texture.
For Veggie Bowl:
If you don’t have a mandolin, you might want to look into purchasing one. It will help you shave your vegetables really thin, which makes them easier to eat.
Shave your vegetables into ice cold water to help keep them crisp. If you don’t have a mandolin, you could try to use a vegetable peeler to shave long vegetables like asparagus and carrots.
For this bowl, we used baby kale as our greens.
For the mushrooms, we cooked them in coconut oil and medium heat for 5-7 minutes and then smothered them in our pesto.
We also deep tried some tofu, but this is up to you!
Garnish with chopped macadamia nuts for some extra crunch. We also salted and drizzled some olive oil over the baby kale.
