Try this filling and nutritious bowl made with a creamy basil pesto and pistachios. The black beans, quinoa, and kale make this bowl high in plant protein.
Ingredients
Ingredients
- Roasted Cauliflower
- 4 cups cauliflower florets
- 2 tablespoons avocado oil
- 1 clove garlic minced
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For serving
- 2 cups kale stemmed and finely chopped
- 1 cup shredded red cabbage
- 1 tablespoon extra-virgin olive oil
- Pinch of sea salt
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1 medium avocado sliced
- ¼ cup toasted pistachios roughly chopped
- ½ cup creamy basil pesto recipe below
Creamy basil pesto
- 1 cup fresh basil leaves
- ½ avocado
- ¼ cup raw pine nuts
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon water
- 1 tablespoon freshly squeezed lemon juice
- Pinch of sea salt
- Pinch of freshly ground black pepper
Instructions
For the bowl
- Prepare the cauliflower. Preheat the oven to 400 degrees F. In a medium bowl, toss the cauliflower, avocado oil, garlic, salt, and pepper. Spread the cauliflower florets in a single layer on a baking sheet.
- Roast for 30 minutes, flipping them halfway through, until they start to brown.
- Massage the kale and cabbage with the olive oil and salt for a couple minutes by hand until they’re shiny and soft.
- Assemble each bowl with half of the roasted cauliflower, kale and cabbage, quinoa, black beans, avocado, and pistachios. Drizzle with the dressing.
For the creamy basil pesto
- In a food processor, combine the basil, avocado, pine nuts, olive oil, water, lemon juice, salt, and pepper. Pulse for about 2 minutes, until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning, if desired.