Bursting with flavor, this Macadamia Nut and Parsley Pesto Vegan Bowl is anything but ordinary. Creamy, nutty pesto coats every bite, turning simple plant-based ingredients into a crave-worthy meal.
Instructions
Pesto
- In blender or food processor, combine ยฝ cup macadamia nuts, 3 cloves garlic, ยผ cup olive oil, 2 cups parsley and ยผ cup water.ยฝ cup macadamia nuts, 3 cloves garlic, ยผ cup olive oil
- Slowly add water to achieve creamy pesto texture.2 cups parsley, ยผ cup water
Veggie Bowl
- Shave 3 radishes and 1 carrot into 1 cup water to help keep them crisp.3 radishes, 1 carrot, 1 cup water
- In skillet over medium heat, cook 1 cup mushrooms in 1 tablespoon coconut oil for 5 to 7 minutes. Then smother them in pesto.1 cup mushrooms, 1 tablespoon coconut oil
- Add 2 cups baby kale to bowl, top with shaved vegetables, mushrooms and 6 ounces organic tofu.2 cups baby kale
- Garnish with chopped macadamia nuts for extra crunch.ย6 ounces organic tofu
- Serve and enjoy!
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