Kale Pesto Mushroom Pistachio Bowls
Kale Pesto Mushroom Pistachio Bowls are a great healthy weeknight dinner in fall, winter, or spring! These easy, gluten-free & vegan bowls take just 30 minutes to make. Use leftover pesto on salads, roasted vegetables, sandwiches, or eggs!
Author: Jeanine Donofrio
Serves: 2-3
Ingredients
Kale Pesto Sauce:
- ¼ cup Southern Grove Pistachios, shelled
- 1 garlic clove
- 1 packed cup SimplyNature Organic Chopped Kale
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt
- Freshly ground black pepper
- ¼ cup Specially Selected Premium Italian Extra Virgin Olive Oil
- ¼ cup water
For the Bowls:
- 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil
- 16 ounces Baby Bella mushrooms, sliced
- 2 teaspoons SimplyNature Aged Balsamic Dressing
- 4 packed cups SimplyNature Organic Chopped Kale
- 2 cups cooked SimplyNature Organic Quinoa
- ½ cup Dakota’s Pride Garbanzo Beans, rinsed and drained
- 1 tablespoon crushed Southern Grove Pistachios
- Pinches of Stonemill Crushed Red Pepper, optional
- ¼ teaspoon sea salt, more to taste
- Freshly ground black pepper
Instructions
- Combine the pistachios, garlic, kale, lemon juice, sea salt, pepper, ¼ cup olive oil and ¼ cup water in a small blender and pulse until pureed.
- Heat the oil in a large skillet over medium heat. Add the mushrooms, ¼ teaspoon sea salt, pepper, stir to coat, then cook 8 to 10 minutes or until the mushrooms are browned and softened, stirring occasionally. Remove from heat and toss with the balsamic.
- In a medium bowl, finely chop the remaining kale and remove any tough stem pieces. Toss with a few scoops of the kale pesto sauce and season with salt and pepper. Toss and gently massage.
- Assemble the bowls with the cooked quinoa, kale, mushrooms, chickpeas, pistachios, red pepper flakes and generous scoops of the sauce. Season to taste.
Recipe by Love and Lemons at https://dailycove.info/kale-pesto-mushroom-pistachio-bowls/%3C/div%3E%3Cdiv
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